Blended Baked Oats (without banana) might just be your new favorite meal prep breakfast. Made with simple ingredients you probably already have in your pantry, they’re as wholesome as they are satisfying.
And the best part? The cake-like texture makes it seem like you’re having dessert for breakfast—without the sugar crash. Honestly, you could totally pass this off as cake and no one would bat an eye. (You might even win the coolest parent ever award!)
We love oats around here! Sometimes I keep it simple with cozy flavors like my Apple Cinnamon Oatmeal made right in a saucepan, or I bake them up like this popular Chocolate Chip Baked Oats—no blender required. And when it’s hot out, we’re all about staying cool with my Berry Overnight Oats, a healthy Weight Watchers copycat that’s as easy as it is refreshing.
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Why You’ll Love This Baked Blended Oats Recipe:
💙 Family-sized goodness. We’re not just making one serving here—this batch feeds a crew! Or better yet, stash the extras for later. Cook once, eat twice or more? Total win.
💙 You’ve got options. There are so many different ways to make these, and I’ll show you two of our favorites right in this post. Want to mix things up? I’ve got ideas for that too. You can even make them gluten-free or dairy-free with simple swaps.
💙 It’s a healthy recipe. No refined sugar, no flour—just whole ingredients that fuel you for the day ahead. It’s breakfast that feels like a treat, but totally plays by the healthy rules.
Ingredient Photo
Ingredient Notes
- Oats: Use either quick oats or old-fashioned oats—since they’re being blended, either works just fine. (Steel cut oats won’t work for this recipe.)
- Milk: I use regular milk because it’s what I usually have on hand. See below for tips on making this recipe dairy free.
- Unsweetened Applesauce: Adds moisture and flavor, replacing butter or oil.
- Eggs: Help bind the mixture and give the oats their rise.
- Maple Syrup: A natural sweetener. If you don’t have pure maple syrup, you can use honey or agave at a 1:1 ratio. Or for a more budget-friendly option, mix 1/3 cup brown sugar with a tablespoon or two of water. Date syrup or monk fruit syrup also work great if you’re looking for a natural or sugar-free choice.
- Cocoa: Adds rich chocolate flavor without added sugar.
- Mix-ins: We like white or milk chocolate chips and dried cranberries, depending on the flavor variation we’re making.
- Leavening & Flavor Enhancers: Baking powder, vanilla, and salt help the oats rise and taste their best.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
1: Place all the ingredients, except the mix-ins, into a blender.
2: Blend on high until speed until the mixture is smooth.
3: Add the chocolate chips (or other mix-ins) and stir to combine.
4: Pour into the prepared baking dish and bake at 350° for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Variations
Swap the applesauce for peanut butter.
Omit the cocoa for a classic oat flavor.
You can switch up the flavor by using different baking chips. White chocolate, dark chocolate, espresso, peanut butter, butterscotch, cream cheese, salted caramel, or cinnamon chips all bring something unique to the table.
For a more indulgent twist, try mixing in candy morsels. Not quite as healthy for breakfast but a great option for a healthier dessert. Try chopped chocolate bars like Almond Joy, Snickers, Milky Way, Reese’s Cups, Rolos, Heath Toffee Bits, or M&M’s.
How to Make Blender Baked Oats Dairy Free or Vegan
It’s easy to make this recipe dairy-free or vegan with a few simple swaps:
Milk – Use your favorite plant-based option. Oat milk, almond milk, cashew milk, coconut milk, and soy milk all work great and blend in seamlessly.
Chocolate Chips – Look for dairy-free chocolate chips like Enjoy Life, Lily’s, or Nestlé Simply Delicious. Most major grocery stores carry at least one of these options.
Egg – Make it vegan by swapping the eggs for a chia eggs, flax eggs, or a store-bought vegan egg replacer like JUST Egg or Bob’s Red Mill.
Frequently Asked Questions
Yes! While oats are naturally gluten free, they can be cross-contaminated during processing. Be sure to use certified gluten-free oats to keep this recipe safe for those avoiding gluten.
Let the oats cool completely, then store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Just pop an individual serving in the microwave for 20 to 45 seconds until warmed through.
Try these oat recipes next!
These easy oatmeal bars make the perfect addition to breakfast or a healthy snack or dessert.
Double Chocolate Banana Oatmeal Muffins
Freezer friendly so they’re ideal for meal prep or grabbing an easy breakfast on the go.
Oatmeal and Peanut Butter Balls
We have found the perfect ratio of nut butter, oats, maple syrup and chocolate chips so that they’re tasty and stay together.
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Blended Baked Oats (without banana) Recipe
Ingredients
- 2 1/2 cups oats, old-fashioned or quick
- 1 1/2 cups milk
- 1 cup unsweetened applesauce
- 1/3 cup maple syrup
- 1/4 cup cocoa powder
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup chocolate chips
- non-stick cooking spray
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Instructions
- Preheat the oven to 350° and spray an 8" square baking pan liberally with nonstick cooking spray.
- Place all the ingredients, except the mix-ins, into a blender. Blend on high until a the mixture is smooth.
- Add the chocolate chips and stir to combine.
- Pour into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
You talk about swapping out the eggs (to make it vegan) but I don’t see eggs in the recipe/ingredient list
Thanks for bringing that to my attention! I missed getting them in the recipe card and have edited it to include them.