TikTok Baked Oats 3 Ways

A quick, easy and delicious oatmeal recipe you'll love!

Course Breakfast, Snack

Cuisine American, Western

Prep Time 5

Cook Time 30

Servings

Calories 448kcal

Preheat oven to 350F / 180C / gas 4 and lightly oil two 8-ounce oven-safe ramekins.
Add all the ingredients (except the chocolate chips) into a blender and blend until smooth.
Divide the batter between the two ramekins and mix in half of the chocolate chips, then top each with the remaining batter.
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the oats comes out clean.
Let cool slightly and serve with desired toppings.

Prepare the batter and ramekins as above, then cover loosely with foil.
Add 1 cup (250ml) of water to Instant Pot insert, place the trivet inside and set the covered ramekins on top of the trivet.
Cover the Instant Pot and set the valve to the sealing position.
Set to pressure cook/manual cook, high pressure, for 16 minutes.
When done, turn off the Instant Pot and allow for a natural pressure release (about 9-10 minutes), before opening and carefully removing the ramekins.

Prepare the batter and ramekins as above.
Preheat the air fryer to 350F / 180C.
Place ramekins inside the air fryer basket or tray.
Bake for 18-20 minutes, or until a toothpick inserted into the oats comes out clean.

Put oats, milk, banana, egg, 1 tablespoon of peanut butter, maple syrup, baking powder, and salt into a blender and blend for 30 seconds, until well combined and smooth.
Discard 2 tablespoons of batter.
Pour half of the batter into the two ramekins, then top each with 1 tablespoon of jelly and 1 tablespoon peanut butter. Pour the remaining batter on top of each ramekin.
Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the oats comes out clean.

Add the oats, milk, banana, egg, maple syrup, cocoa powder, baking powder, vanilla, and salt to a blender and blend until smooth.
Divide the batter between the two ramekins. Mix in half the chocolate chips into the ramekins, then pour on the remaining batter and top with the rest of the chocolate chips.
Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the oats comes out clean.

Use a high-powered blender to get the best cake-like texture.
Be sure to grease the ramekins well so the oatmeal doesn’t stick to the sides.
Select oven-proof ramekins.
When doubling or tripling the recipe, you can bake it in a cake pan and slice individual servings as you would a cake.
Storage - cover and store leftover baked oatmeal in the fridge for up to a week.