These Blended Baked Oats Without Banana are soft, fluffy, and naturally sweetened with applesauce and maple syrup instead of banana. They’re easy to make in the blender and perfect for meal prep breakfasts.
These blended baked oats have a soft, cake-like texture that makes breakfast feel more like dessert than oatmeal.
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Why You’ll Love This Recipe
- Bakes in one pan. This family-size recipe is perfect for meal prep and makes enough for several breakfasts.
- No banana needed. Perfect if you don’t like bananas or don’t have one on hand.
- Made in the blender. The oats blend into a smooth, cake-like batter.
- Great for meal prep. Bake once and enjoy breakfast for several days.
Ingredients
See the recipe card below for exact amounts.
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: Sweetens the oats naturally. Honey or agave work as a 1:1 substitute.
- 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.
How to Make Blended Baked Oats Without Banana
See the recipe card below for complete instructions and ingredient amounts.
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Add all the ingredients, except the chocolate chips (or other mix-ins), to a blender.
Blend on high until speed until the mixture is smooth. Blend on high until smooth.
Stir in the chocolate chips or your favorite mix-ins.
Pour into the prepared baking dish and bake at 350°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Variations
- Omit the cocoa for vanilla blended baked oats.
- Stir in white chocolate chips.
- Add dried cranberries.
- Use peanut butter instead of applesauce.
- Try dark chocolate or butterscotch chips.
Storage and Reheating
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.
Freeze individual servings in an airtight container for up to 3 months. Thaw in the refrigerator overnight before warming.
Reheat individual serving in the microwave for 20 to 45 seconds until warmed through.
Frequently Asked Question
Yes. This recipe doesn’t need banana, and you can also replace the unsweetened applesauce with melted butter, neutral oil, or peanut butter. The flavor and texture will vary slightly depending on which substitute you use.
Yes. Since the oats are blended, both old-fashioned oats and quick oats work well. Steel-cut oats are not recommended for this recipe.
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Blended Baked Oats Without Banana
Ingredients
- 2 ½ cups oats, old-fashioned or quick
- 1 ½ cups milk
- 1 cup unsweetened applesauce
- ⅓ cup maple syrup
- ¼ cup cocoa powder
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup chocolate chips
- non-stick cooking spray
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 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.
Thanks!