It’s no surprise my love of baked oats. Just take a look at my instagram feed to see how deep my obsession runs. This is the ultimate lotus biscoff baked oats recipe. It is healthy-ish, and such a delicious treat to help kick start your day just right.
My daughter says baked oats tastes just like muffins and she’s absolutely right! Baked oats is such an exciting way for kids, and adults, to eat the same boring oats. Plus, it makes a scrumptious oaty dessert that is ready in just 15 minutes.
Lotus Biscoff Baked Oats Ingredients
The ingredients below are for 2 servings:
- 1 cup Ground Oats – use a food processor or blender to ground rolled oats until smooth or slightly coarse. If blending the rolled oats directly with other ingredients, use 1¼ cup of rolled oats.
- 1 tsp Baking Powder
- ½ cup Milk – Cow milk or any plant based milk of choice
- 2 Lotus Biscoff biscuits
- 1 tbsp Lotus Biscoff Spread (Optional)
- 1 Egg– you can replace the egg with half a banana. Mash the banana with a fork before adding to rest of the in
- 1 tsp oil – coconut or sunflower oil works great
- 1 tbsp Sugar – Honey or maple syrup makes a good sugar substitute. Add a tbsp of honey and adjust to suit your taste.
How to make Biscoff baked Oats
The easiest and quickest way is to blend the whole rolled oats and remaining ingredients (minus the biscoff spread and biscuit). Let the batter rest for 15 minutes, then transfer the batter into ramekins or mini baking dishes, add a tsp of biscoff spread to the centre and top with 1 biscuit each. Bake for 10-15 minutes at 180°C
On the other hand, I usually have ground oats handy. If using ground oats, simply mix all the ingredients together in a bowl. Again, minus the biscoff spread and biscuit. Let the batter rest for 15 minutes, stir again before transferring into mini baking dishes or ramekins. Add a tsp of biscoff spread to the centre and top with 1 biscuit. Bake for 10-15 minutes at 180°C.
Looking for more delicious baked oats recipes, see our Easy Carrot Cake Baked Oats recipe.
Lotus Biscoff Baked Oats
- 1 Cup Ground Oats Equivalent to 1¼ Cup Rolled Whole Oats
- 1 tsp Baking Powder
- ½ Cup Milk – Plant-based milk of choice or Cow's milk.
- 1 Egg
- 1 tsp Oil Coconut or sunflower oil
- 2 tbsp Sugar (adjust to taste) you can also use Honey or Maple syrup
- 2 Biscoff Biscuits As topping
- 1 tbsp Biscoff Spread Optional
- Blend the whole rolled oats and remaining ingredients (minus the biscoff spread and biscuit).
- If using ground oats, simply mix all the ingredients together (minus the biscoff spread and biscuit) in a bowl.
- Let the batter rest for 15 minutes, then transfer the batter into lightly oiled ramekins or mini baking dishes.
- Add a tsp of biscoff spread to the centre and top with 1 biscuit. Bake for 15 minutes at 180°C.
- Take out of the oven and drizzle some melted biscoff spread on top (optional)