Category: Breakfast

Someone holding a Weetabix cake slice with her right hand.
Breakfast
1

Easy Weetabix Cake Loaf, Baked (10 Mins Prep) – Healthy Breakfast Idea

With just 10 minutes of actual cooking, this easy Weetabix Cake Loaf recipe is a healthy breakfast idea that’s super versatile and so delicious that it passes as dessert too!

A Weetabix cake slice on a white speckled plate, with two more slices in the corners.

Disclaimer: I’m aware that this is a popular recipe that’s great for the Slimming World weight loss programme, and that there are many Slimming World Weetabix recipes out there. For clarity, I am NOT advocating this meal plan, which is also why I am not providing any syns information.

Having said that, I think this is a super easy, fun, and versatile recipe to make, which is why you’re seeing it on my blog now! Hope you enjoy the recipe!

In this post you’ll learn:

Why You Will Love This Recipe

  • 🌟 Easy to Make: This recipe (which is similar to a malt loaf recipe) only consists of mixing ingredients. Then just pop it in the oven, and you get a delicious cake loaf!
  • 🕒 Quick Breakfast: You won’t have to spend hours in the kitchen; this recipe is perfect for busy mornings.
  • 👩‍🍳 Beginner-Friendly: No fancy kitchen gadgets or skills are required.
  • 😋 Mindful Indulgence: Enjoy the occasional treat mindfully, knowing that you’re savouring a delicious cake loaf that’s good for your body.
  • 🍽️ Perfect for Sharing: Whip up a Weetabix cake loaf for friends and family to enjoy together.
  • 🍏 Nutritious Start: It’s a wholesome breakfast option that includes fibre-rich whole wheat flour for a nutritious beginning to your day.
  • 💚 100% plant-based: Free from dairy and other animal products, it’s a guilt-free vegan breakfast (or dessert) that is made to adapt to your dietary preference.
Weetabix cake loaf with some cut slices of the cake on a white background.

Ingredients

First up, we’re providing a vegan substitute for the eggs. If you’re not vegan, feel free to use 2 eggs. Otherwise, use

  • Flax Seeds: These seeds are a fantastic egg substitute in vegan baking, adding a binding quality to your recipe.
  • Water: Essential for making a flax “egg”, ensuring your cake holds together.

And now, the rest of the ingredients

  • Weetabix or Weetbix: These whole-grain breakfast biscuits provide a hearty, fibre-rich base for your cake, adding a unique texture and wholesome flavor.
  • Raisins: Sweet and chewy, raisins bring natural sweetness and a burst of fruity flavor to your Weetbix Cake Loaf. Feel free to also add in your favorite dried fruits, such as some cranberries that I added here.
  • Mixed Spice: This aromatic blend of spices impart a warm and cozy flavor, enhancing the overall taste of your cake.
  • Liquid Sweetener (Agave Syrup): Adds a touch of natural sweetness to your recipe.
  • Salt: Just a pinch enhances the other flavours in your cake, also balancing the sweetness in this Weetabix Cake recipe.
  • Plant-Based Milk (or Regular Milk): Any milk works here, whether it’s plant-based or regular skimmed/whole milk.
  • Whole Wheat Flour: Made from whole wheat grains, this flour boosts the nutritional value of your cake.
  • Baking Powder: Helps your cake rise and become light and fluffy.
Ingredients to make Weetbix cake loaf with labels.

How to Make Weetabix Cake

Create the Flax Egg: Combine flax seeds and water, allowing them to thicken for approximately 7 minutes. Skip this step if using regular eggs.

Prepare Wet Ingredients: In a large bowl, measure and add the Weetbix, raisins, mixed spice, liquid sweetener, and salt. Then add the milk last. Stir to ensure even mixing.

Preheat the Oven: Set your oven to 180℃.

Flax egg on white bowl as an vegan egg substitute.
Flax egg (feel free to skip and just use normal egg if you’re not vegan).
Weetbix, mixed spice, raisins, dried cranberries, agave syrup, salt, and milk in a large bowl.
Wet ingredients of the Weetabix cake.

Incorporate the (Flax) Egg: Once the flax egg thickens, blend it into the wet ingredients mixture.

Add Flour and Baking Powder: Add the whole wheat flour and baking powder, mixing until the dough is evenly combined.

Bake: Transfer the mixture to a lined loaf tin and bake for 1 hour.

Adding flax egg to the wet ingredients mixture.
Add (flax) eggs to the wet ingredients mixture.
Adding whole wheat flour and baking powder to the Weetabix cake bowl.
Add whole wheat flour and baking powder to the bowl.
Mixing all the ingredients for the Weetbix cake.
Mix everything until combined evenly.
Transferring the Weetabix cake dough to a lined rectangular loaf pan.
Transfer to a lined loaf pan.

Cool and Enjoy: After baking, allow the cake to cool on a wire rack for about 15 minutes. Then, it’s time to savour your Weetbix Cake Loaf!

Top Tips

  1. Measure Ingredients Accurately: Use proper measuring cups and spoons (or even better, a kitchen weighing scale) to ensure precise quantities. This is especially important for baking recipes!
  2. Follow the Order: Pay attention to the order in which the wet ingredients are added. This helps with even mixing and consistency.
  3. Thicken the Flax Egg: Allow the flax egg to thicken completely, at least for 7 minutes. They should have a consistency that is just slightly thinner than an egg white.
    • This step is crucial for binding the ingredients together effectively.
A Weetabix cake loaf with two slices cut on a baking sheet, taken from above.

Serving Suggestions

You can enjoy this Weetabix Cake on its own as its already delicious that way. But if you want to have some pairing ideas, here are a few:

  • 🍊 marmalade
  • 🍌 sliced bananas
  • 🥜 nut butter drizzle
  • 🍞 your favourite bread spread (such as my Sugar-Free Vegan Nutella with Dates recipe)
  • 🍓 fresh berries
  • 🥄 yoghurt or quark (try my 1-ingredient Vegan Quark here!)
  • 🌱 (vegan) butter
  • 🍒 berries compote
  • ☕ a cup of tea
  • 🍵 or any other beverage of choice!
The inside of Weetbix loaf cake with raisins.

Jazzing Up this Weetabix Cake Loaf

Want some variations for this? I gotcha! 😉

Try one of these:

  • Use cranberries (or any of your favourite dried fruits) instead of raisins.
  • Add a banana to the recipe to make Weetabix banana bread.
    • Be sure to reduce the liquid in this recipe, so start by adding 120 ml (1/2 cup) of milk first. Then check if the consistency is alright (the same as the picture in the How to Make section above). If you need more liquid, then slowly add more milk, 1-2 Tablespoons at a time.
  • Add some shredded carrots and ginger to make some Weetabix carrot cake
  • Add some cocoa powder, or use chocolate milk to make Weetabix chocolate cake! Yums!
  • Have a delicious variation you’d like to share? Let us know in the comments!
Cutting slices of Weetabix cake with raisins and dried cranberries.

Storage and Meal Prep Instructions

Storage: Store your Weetabix Cake Loaf in the fridge for up to 5 days in an airtight container.

To extend its shelf life further, freeze the cake for up to 3 months (see Freezing section below).

Meal prep: This recipe is perfect for meal prep. Bake it in advance, slice it into portions, and have it ready for quick and convenient breakfasts or snacks.

Feel free to freeze it too if you want to store it longer than 5 days!

Can You Freeze Weetabix Cake?

Absolutely! This Weetabix Cake Loaf freezes well for up to 3 months. Pre-slice your cake before freezing so you can defrost individual slices instead of having to defrost the full loaf.

You can thaw it in the fridge overnight, then bake it for about 5-7 minutes at 180℃ to warm it up. If baking from frozen, bake it for about 8-10 minutes.

You can also warm it up using a microwave although note that this isn’t the recommended way since microwave tends to not heat the food evenly.

Straight-on shot of a cut Weetabix cake loaf with whit background.

How do you make Weetabix more interesting?

You can jazz it up into a healthy dessert or breakfast recipe using this Weetabix Cake Loaf recipe. For an even easier recipe, try my Cheesecake Overnight Weetabix, which is similar to an overnight oats recipe, but it tastes even more divine!

For more breakfast ideas using Weetabix, you can make baked Weetabix (which is the same concept as my popular Baked Oats (Without Banana, 5 Flavor Variations) recipe, or my Chocolate Chip Cookie Baked Oats recipe). You can also include them in your pancake and muffin dough to make some Weetabix pancakes and Weetabix muffins!

For super simple recipes, just make some Weetabix in milk or make some Weetabix porridge bowls.

Someone grabbing a slice of Weetabix cake with her right hand.

FAQ

I have a ripe banana. Can I add it to make a banana Weetabix cake?

Yes, you can! The only caveat is that you need to reduce the liquid used since banana contains some moisture already.

For this, start by adding 120 ml (1/2 cup) of milk first. Then check if the consistency is alright (the same as the picture in the How to Make section above). If you need more liquid, then slowly add more milk, 1-2 Tablespoons at a time.

What else can I use Weetabix for?

Other than making this healthy Weetabix cake, you can also make these healthy Weetabix Overnight Oats (that taste like cheesecake!).

Other Weetabix breakfast ideas include making Weetabix and banana bowls, Weetabix pancakes, Weetabix muffins, and baked Weetabix (which is similar to my Baked Oats Without Banana recipe with 5 Variations!).

Looking for more Healthy Breakfast / Dessert Ideas?

Whether you’re already a fan of Overnight Oats, or have not tried it out, check out one of my overnight oats recipes: Frozen Fruit Overnight Oats for a healthy recipe, or Biscoff Overnight Oats and Oreo Overnight Oats for slightly more indulgent recipes.

If you like puddings, I highly recommend my Flax Seed Pudding (with 3 Variations), which is packed with fiber and protein, and is also my most popular recipe on YouTube!

If you’re looking for bread spreads, try my Sugar-free Nutella (with Dates) recipe, or my 1-ingredient Vegan Quark recipe.

Close up of Weetbix Cake on a bamboo plank.
Someone holding a Weetabix cake slice with her right hand.
Print Recipe
5 from 1 vote

Easy Weetabix Cake Loaf, Baked – Healthy Breakfast Idea

With just 10 minutes, this easy Weetabix Cake Loaf recipe is a healthy breakfast idea that's super versatile and so delicious that it passes as dessert too!
Prep Time10 minutes
Cook Time1 hour
Cooling Down Time15 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Dessert
Cuisine: Australian, British
Keyword: weetabix breakfast, weetabix cake, weetabix ideas, weetabix loaf
Servings: 12 slices
Calories: 86kcal
Author: Jem @ The Fruity Jem

Ingredients

For the Flax Egg (feel free to just use 2 eggs)

  • 2 Tablespoons flax seeds
  • 6 Tablespoons water

Wet Ingredients

  • 2 Weetabix or Weetbix
  • 75 grams (1/2 cup) raisins
  • 1 teaspoon mixed spice feel free to double this if you like the flavor
  • 1 Tablespoon liquid sweetener I used agave syrup
  • ¼ teaspoon salt
  • 240 ml (1 cup) plant-based milk , or swap with regular milk

Dry Ingredients (feel free to just use 113 grams self-raising flour)

  • 113 grams (1 cup) whole wheat flour
  • 2 teaspoons baking powder

Instructions

  • Make the flax egg by mixing the flax seeds and water. Leave to thicken for about 7 minutes.
    Skip this step if using regular eggs.
  • Measure and add all the wet ingredients (in the same order order) to a large bowl, adding the milk last. Stir to mix everything evenly.
  • Now pre-heat your oven to 180℃.
  • Your flax egg should thicken now. So add the flax egg to the wet ingredients mixture.
  • Add the whole wheat flour and baking powder. Mix until the dough is evenly combined.
  • Transfer to a lined loaf tin and bake for 1 hour.
  • Once done, let it cool down on a wire rack for about 15 minutes, then enjoy!

Notes

Top Tips
  1. Measure Ingredients Accurately: Use proper measuring cups and spoons (or even better, a kitchen weighing scale) to ensure precise quantities. This is especially important for baking recipes!
  2. Follow the Order: Pay attention to the order in which the wet ingredients are added. This helps with even mixing and consistency.
  3. Thicken the Flax Egg: Allow the flax egg to thicken completely, at least for 7 minutes. It should reach a consistency slightly thinner than a traditional egg.
    • This step is crucial for binding the ingredients together effectively.
Storage, Meal Prep, and Freezing Notes
Scroll to the post above for more details on this!
Variations and Jazzing Up this recipe
Again, scroll to the post above for more details on this! From adding banana, chocolate, using dried fruits, and what to serve this with, I’ve got you covered in the post!

Read More

October 26, 2023
1 Comment
Creamy vegan quark alternative, close-up with nice swirls.
Breakfast
3

1-Ingredient Vegan Quark

3 minutes, plant-based yogurt, and a thin cloth are all you need to make Vegan Quark at home. A no-fail recipe that is a much cheaper alternative than store-bought quark!

P.S. I’ve included step-by-step photos and tips to really make this recipe foolproof! 😉

Lactose-free vegan quark bowl close-up.

In this post you’ll learn:

Why You Will Love This Recipe

  • Creamy delight: Enjoy a dairy-free Vegan Quark alternative that’s both delicious and healthy.
  • You only need 1 ingredient for this recipe!
  • Fail-proof recipe: The steps are super simple, making it a beginner-friendly recipe. Just be sure that you get the correct cloth to strain the yogurt in this recipe, and you’re good to go.
  • Customize to your taste: Get creative with flavors, toppings, and mix-ins for a personalized treat. Plus, it’s also an excellent recipe to make other quark-based desserts, or even quark-based savory dishes!
  • Nourish with plant power: Packed with protein, calcium, and probiotics, it’s a wholesome choice.
  • A versatile recipe which can be used in many other dishes, such as this 5-Minute Overnight Cheesecake Weetabix!

Is There Vegan Quark?

Yes, there are a lot of vegan quark alternatives nowadays in many European countries. Some popular brands that produce plant-based dairy products are Alpro (Go On), Provamel, Sojade, Simply V, Harvest Moon, Made with Luve, and Isola Bio. These could be bought in the local supermarkets and organic supermarkets. Some supermarkets also carry their house brand versions of vegan and dairy-free quark such as Lidl, Jumbo, Albert Heijn, and Ekoplaza if you are in the Netherlands.

If you live in other countries, you can just ask around if they are available in your local supermarkets, or you can make your own vegan quark from any plant-based quark of your choice with this 1-ingredient recipe that is done in 3 minutes!

Ingredient

  • Plant-based yogurt: This lactose-free and dairy-free alternative to traditional yogurt is the ONLY ingredient you would need.
    • You can choose your favorite type of plant-based yogurt, be it soy, almond, cashew, you name it.
    • If you are using coconut yogurt, note that you would need an even thinner cloth, or a nut milk cloth since coconut yogurt does not strain as well as other plant-based yogurt varieties.
      • From my experience, thinner clothes do NOT work for non-coconut-based yogurt, but it works well (and even necessary) if you are using coconut-based yogurt.
    • Also note that you have to like the intrinsic flavor of the yogurt itself so you can enjoy your quark!
Vegan yogurt as the only ingredient to make vegan quark.

Equipments

  • Tall jar or cup
    • Any container with sufficient height to hold the quark mixture, allowing space for water collection and proper thickening. Transparent ones work best, but it’s also okay if they are not transparent!
  • Cheese cloth or any thin cloth (linen or cotton works best)
    • This is the KEY EQUIPMENT to make sure the recipe works. Be sure to choose a cloth that can strain the water out.
    • If you hold the cloth with both hands and pull it apart slightly, you should be able to see some space in between the threads. Always do this first to check whether or not your cloth will work!
  • Kitchen elastic (optional)
    • Used to secure the cloth to the jar, during the straining process, although not necessary if the cloth stays in place on its own.

How to Make Vegan Quark

Just 4 simple steps to get your vegan quark:

Line: Line a tall jar or cup with cloth, leaving space for water collection.

Pour: Pour the yogurt into the cloth-lined jar.

Empty tall jar.
An empty glass jar
Tall glass jar lined with a thin ocher cloth.
Lining the glass jar with a thin cloth
Vegan yogurt inside a lined glass jar so water can drip.
After adding yogurt to the cloth/jar

(Optional) Tie: If the cloth is falling down because the yogurt is too heavy, secure the cloth with an elastic around the jar to prevent it from falling down.

Cover: Cover with a lid or plate and refrigerate overnight or for 6-8 hours. The yogurt will thicken into a quark-like consistency while the water collects at the bottom.

Cover the top of the lined yogurt jar with plate, water dripping below.
Water starting to drip from the cloth
A lot of water collected at the bottom of the vegan quark jar.
A lot of water collected at the bottom of the jar, after it has sit in the fridge overnight.
Texture of the vegan quark substitute while still in the jar.
Texture of the homemade vegan quark from above

How to Use/Serve Quark?

Looking for ways to serve your vegan quark? I got you! 😉

  1. Spread it: Use quark as a creamy and tangy spread on toast, bagels, or crackers, topped with fresh herbs. For a sweet option, add a drizzle of maple/agave syrup, or perhaps some of your Homemade Vegan Nutella.
  2. Dip it: Whip up a savory dip by combining quark with herbs, spices, and a squeeze of lemon juice, perfect for accompanying fresh vegetables or pita chips.
  3. Top it: Add a dollop of quark to your favorite smoothie bowl or oatmeal for a rich and creamy topping. Or just serve the quark with your favorite toppings to make a quark bowl!
  4. Bake with it: Incorporate quark into your baking recipes for moist and tender results. It works well in cakes, muffins, pancakes, and even cheesecakes. Simply substitute any dairy-based quark with this lactose-free quark and you’re good to go!
  5. Mix it: Blend quark with fruits, sweeteners, and a splash of vanilla extract to create a luscious and healthy dessert parfait.
  6. Dress it: Make a light and refreshing salad dressing by whisking quark with lemon juice, olive oil, herbs, and a pinch of salt and pepper.

Remember, quark’s versatility allows you to get creative, so feel free to experiment and discover new ways to enjoy this versatile ingredient!

A bowl of homemade vegan quark with nice swirls.

Storage and Meal Prep Instructions

Storage: Store the prepared quark in an airtight container in the refrigerator. It can typically be stored for up to 5-7 days. This of course will also depend on the freshness of the yogurt that you use.

Ensure that the container is tightly sealed to maintain freshness and prevent any transfer of flavors.

Meal prep: Quark is an excellent ingredient for meal prep. You can prepare a batch in advance and portion it into individual containers or jars for easy grab-and-go snacks or breakfast options throughout the week!

Can You Freeze Quark?

Yes, quark can be frozen, although I do not recommend it since its texture might then change.

If you would still like to freeze them, place the quark in a freezer-safe container, leaving some room for expansion. When you’re ready to use it, thaw in the refrigerator overnight. After thawing, give it a good stir before enjoying.

Frozen quark is best used in recipes like smoothies or baked goods rather than for direct consumption. So if you’re using it to make a quark bowl, skip the freezing and always use fresh quark!

Vegan quark bowl with strawberries, muesli, and a spoon.

Top Tips to Make This Recipe Foolproof

  1. Be sure that you have the correct type of cloth.
    • Again, if you hold the cloth with both hands and pull it apart slightly, you should be able to see some space in between the threads.
      • If there is no space in between, the cloth is too thick and the water cannot strain to get that thick quark-like consistency.
      • If you can already see some space in between the threads, the cloth is too thin such that the yogurt mixture will just fall through it.
  2. Timing matters.
    • The longer you let it strain, the thicker the consistency will be. Adjust the time based on your preference, with 6-8 hours being a good range to start with.
  3. Use any plant-based yogurt, except for coconut.
    • I find that coconut yogurt does not strain as easily as other yogurt varieties. If you only have coconut yogurt on hand, this recipe will still work but you would need a nut milk bag, or any other cloth that is even thinner such that water can drip through it!
  4. Experiment with flavors.
    • Once the basic quark is prepared, feel free to get creative and add various flavors, such as vanilla extract, fruit purees, or herbs, to customize the taste according to your liking.
    • I think the tartness of the quark is good enough but if you would like your quark to be more tart, feel free to add 1-2 teaspoon(s) of vinegar! Most vinegar would work such as apple cider vinegar, white vinegar, and lemon.
Two hands carrying a bowl of vegan quark with strawberries.

FAQ

Is Greek yogurt a quark?

No, Greek yogurt is not the same as quark. Quark has a milder, less acidic taste than Greek yoghurt.

Is SKYR a quark?

No, SKYR is not quark. SKYR is an Icelandic dairy product, similar to yogurt, but it has its own unique characteristics and taste.

Is keffir a quark?

No, keffir is not quark. Kefir is a fermented milk drink with a tangy flavor, while quark is a soft cheese-like product. Quark could also be seen as a thicker version of yogurt, which is basically how this recipe is made.

Can you use plain yogurt instead of quark?

In recipes when they call for quark, it is best to stick with quark instead of yogurt as quark is thicker in consistency than yogurt. The good news is that you can easily make a quark just by straining your yogurt as described in this recipe.

Can you eat quark like yogurt?

Yes, you can eat quark in a similar way to yogurt. Note that quark is usually much thicker and yogurt, but they both have similar flavor profiles.

You can eat quark on its own, just like you would with yogurt, as a standalone snack or as part of your breakfast. Additionally, you can use quark as a yogurt substitute in recipes, such as smoothies, parfaits, with granola and fresh fruits, or you can even use it in my 5-Minute Cheesecake Overnight Weetabix recipe (2 Variations!).

How to Serve Quark/What else can I do with Quark?

Here in the Netherlands where I live, people often make kwarktaart (quark tart/cake), which is very similar to a cheesecake. This cheesecake quark was also the cake that my then friend (and current best friend) made for me on my first birthday here, which was just so sweet! 💖

Outside the Netherlands, quark is widely used in German baking, making desserts such as cheesecakes (käsekuchen), muffins, fruit-flavored bread/cakes like banana bread and apple bread (apfelkuchen / bananenkuchen), sheet cake (blechkuchen), German donut (quarkbällchen) and sweet quark casseroles (quarkauflauf).

Quark is also a great breakfast choice and you can serve it with muesli/granola and fresh fruits such as the strawberries that I use here🍓. Make yourself some pretty quark bowls, friends!

For savory options, you can also just use it similar to a bread spread for breakfasts (P.S. it’s great when combined with my 10-Minute Weetabix Cake Loaf recipe!), or add them to your potatoes and salads as a sauce/dip/dressing!

A bowl of vegan quark with spoon, strawberries, and granola.

Looking for Similar Recipes?

Want to have some fancy breakfast with this quark? Then check out my 5-Minute Cheesecake Overnight Weetabix recipe (2 Variations!), or this cake-like Baked Oats Without Banana (5 Variations!) and Chocolate Chip Baked Oats recipe.

If you’re a fan of creamy Overnight Oats, you came to the right place, my friend 😉 Here are three of my Overnight Oats recipe that I think you would love:

And oh, did I mention my most popular 5-Minute Flax Seed Pudding with 3 Flavor Variations already?

Or this super pretty 5-Minute Strawberry Oat Milk recipe? 🍓🥛

Not a fan of sweet things? Then check out my easiest 5-minute Homemade Hummus without Garlic recipe, or this Creamy Tandoori Sauce Pasta recipe!

Creamy vegan quark alternative, close-up with nice swirls.
Print Recipe
5 from 3 votes

1-Ingredient Vegan Quark

3 minutes, vegan yogurt, and a thin cloth are all you need to make Vegan Quark at home. A no-fail recipe that is a much cheaper alternative than buying store-bought quark!
Prep Time3 minutes
Waiting Time6 hours
Total Time6 hours 3 minutes
Course: Breakfast, Dessert
Cuisine: European, German
Keyword: quark bowl, vegan quark
Servings: 400 grams
Calories: 216kcal
Author: Jem @ The Fruity Jem

Equipment

  • Tall jar or cup
  • Cheesecloth, linen cloth, or a thin cotton cloth (A quick test is that you should be able to see through the cloth when you pull it apart, so that water can drip through it)
  • Kitchen elastic (optional)

Ingredients

  • 500 g plant-based yogurt 18oz, any variety except coconut yogurt (see notes if you only have coconut yogurt on hand)
  • 1-2 teaspoon(s) vinegar of choice (OPTIONAL) only if you would like your quark to be more tart, see notes below

Instructions

  • Line a tall jar or cup with your cloth, making sure that there is some gap between the cloth and the bottom of the jar so the water can be collected.
  • Pour your yogurt into the cloth inside the jar.
  • (Optional) Tie an elastic around the jar and the cloth to keep the cloth from falling down.
    If the yogurt is not heavy enough that the cloth falls down to the bottom of the jar, you don’t have to do this. Just make sure that there are quite some gap between the bottom of the jar and the cloth.
  • Cover the top with a lid or a small plate, then let it sit in the fridge overnight, or for 6-8 hours. The water will be collected at the bottom and the yogurt will thicken into the consistency of a quark.
  • (Optional) If you think that the quark should be more sour/tart, you can stir in your vinegar of choice. I personally don't think this is needed but just taste and see for yourself!

Notes

Top Tips:
  • Be sure that you have the correct type of cloth.
    • Again, if you hold the cloth with both hands and pull it apart slightly, you should be able to see some space in between the threads. 
  • Timing matters.
    • The longer you let it strain, the thicker the consistency will be. Adjust the time based on your preference, with 6-8 hours being a good range to start with.
  • I think the tartness of the quark is good enough but if you would like your quark to be more tart, feel free to add 1-2 teaspoon(s) of vinegar!
    • Most vinegar would work such as apple cider vinegar, white vinegar, and lemon.
Ingredients Notes:
  • Coconut yogurt does not strain as easily as other yogurt varieties.
    • If you only have coconut yogurt on hand, this recipe will still work but you would need a nut milk bag, or any other cloth that is even thinner such that water can drip through it!
    • If you don’t see any water dripping after 1 minute, the cloth is probably too thick for your yogurt.
Storage and Freezing Notes:
  • Store the prepared quark in an airtight container in the refrigerator. It can typically be stored for up to 5-7 days. This of course will also depend on the freshness of the yogurt that you use.
  • I do not recommend freezing quark since its texture might then change.
    • But if you insist, place the quark in a freezer-safe container, leaving some room for expansion. When you’re ready to use it, thaw in the refrigerator overnight. After thawing, give it a good stir before enjoying. Frozen quark is best used in recipes like smoothies or baked goods rather than for direct consumption.

Read More

August 2, 2023
3 Comments
Close up of frozen mixed berries overnight Weetabix in a cup on a wooden plank
Breakfast
4

Weetabix Overnight Oats Cheesecake (Healthy, with Yogurt)

A healthy and tasty Weetabix Cheesecake Overnight Oats recipe, ready in 5 minutes. With 2 options of Bsicoff and berries flavour, it’s a refreshing change from overnight oats!

Say thanks to TikTok food trends because some of them are life-changing! Super simple and easy to make, this overnight Weetabix cheesecake with yoghurt recipe will be your next favourite breakfast recipe 😉

It’s literally the same steps as making your overnight oats recipe. Fuss-free, quick healthy breakfast or even dessert recipe!

Plus, I’ve included a video (scroll past the image below) to make this even easier!

Close up of Weetabix overnight oats cheesecake with berries in a cup on a wooden plank.

Can’t Wait To Make This Recipe Already? Here’s The Tutorial Video

In this post you’ll learn:

Why You Will Love This Recipe

  • It only takes 5 minutes to prepare!
  • It requires no actual cooking; you only need to mix ingredients together
  • Tastes yummy enough as dessert, but it’s healthy enough for breakfast!
    • And I’m not kidding, it really tastes like cheesecake! But it’s healthy!
  • Perfect for meal prep
  • It’s dairy-free and completely vegan
  • It includes a quick tutorial video (scroll above) to make it even easier for you!
Close up of Biscoff overnight Weetabix on a wooden plank.

Can You Use Weetabix for Overnight Oats?

Absolutely! That’s the whole point of this recipe, isn’t it? 😉

Using Weetabix instead of rolled oats as the base ingredient will result in a more cakey texture instead of the more pudding-like texture in overnight oats. I’m really a fan of this recipe, especially when I am craving something more dessert-like for breakfast!

Ingredients

  • Weetabix (or Weetbix): The wheat biscuits that are popular in the UK, Ireland, Australia, and New Zealand! Usually eaten as a breakfast cereal with milk, we’re transforming them in this recipe to get that cake-like texture!
  • Almond milk: The ingredient that gives this recipe its creaminess. Feel free to substitute this with any other plant-based milk of your choice.
  • Maple syrup: A bit of sweetness for the base layer.
  • Banana: Adds a bit more sweetness to this recipe, which also adds extra fibre, vitamins, and minerals.
  • Plant-based yoghurt: For even more creamy goodness as the toppings of this overnight Weetbix.
    • Feel free to also use some vegan Greek yogurt if that’s your favorite.
    • You can also substitute this with quark for a thicker texture. In that case, definitely check out my 1-ingredient Vegan Quark recipe to make your own quark at home, fuss-free!
Ingredients for Weetbix overnight oats cheesecake with labels

And depending on which topping variation you choose, either

  • Frozen berries: These pack even more antioxidants and other essential nutrients into this breakfast recipe. Feel free to just buy berries-flavored yogurt to save a step! So either this variation, or…
  • Biscoff cookie spread: For a sweet, indulgent variation to this recipe.

And if you’re a fan of frozen berries, I’ve got this 5-minute Frozen Fruit Overnight Oats recipe that you might want to check out!

Step-by-step Instructions

First up, the Weetabix and banana layer.

Crush and mix: Crush the Weetabix biscuits. Add the almond milk and maple syrup, then mix well. Use the back of the spoon to press the Weetabix layer evenly.

Slice: Slice the banana and layer them on top of the Weetabix base.

Two Weetabix biscuits on a white bowl.
Two Weetbix biscuits.
Crushed Weetabix biscuits with maple syrup and milk in a glass cup.
Crushed Weetabix with the liquid ingredients before mixing.
Crushed Weetabix biscuits with milk, after being spread evenly.
After mixing.
A layer of sliced banana on top of a Weetabix layer.
Add banana slices on top.

And now, the yogurt layer!

Melt: Melt either the Biscoff cookie spread or frozen berries in the microwave until they become runny (or defrosted for the berries version).

Mix: Mix the melted frozen berries or Biscoff spread with the plant-based yoghurt and stir evenly.

Melted frozen mixed berries on a white background.
Mixed berries yogurt on a white background.
Melted Biscoff cookie spread on a white background.
Biscoff yoghurt on a small white bowl.

Serve: Transfer the yoghurt mixture on top of the banana layer. Enjoy immediately or chill it in the fridge overnight and get ready to enjoy this Weetbix cheesecake!😋

Toppings & Serving Suggestions

I used some sliced almonds, fresh berries, and Biscoff cookies as the toppings. I’ve provided some other tasty options below!

  • nuts (cashews, walnuts, hazelnuts, whatever nuts you have at home!)
  • seeds (sunflower, pumpkin, sesame, hemp, flax, chia seeds–you name it!)
  • chopped dark chocolate, chocolate chips, or cacao nibs
  • drizzle with some melted Biscoff spread (or peanut butter if you’d like more protein)
  • dried fruits like raisins, cranberries, dried dates, figs, etc!
  • although most people get enough protein (with “vegetarians and vegans get 70% more protein than they need every day” as explained in this video on NutritionFacts.org), feel free to add some protein powder to this recipe to make some overnight protein Weetabix
Straight on shot of Biscoff overnight Weetabix cheesecake with yogurt.
Straight on shot of mixed berries overnight Weetbix cheesecake with yogurt with raspberries scattered around.

How Long Can Overnight Weetabix Last?

When stored in the fridge, Overnight Weetabix lasts for up to 3 days. For maximum freshness, you can separate the dry and wet ingredients, and only mix them just before you want to serve them. For more detailed instructions, see the paragraph below.

Storage and Meal Prep Instructions

Storage: Store in the fridge for up to 3 days. Note that the longer it sits in the fridge, the more liquid the Weetbix will absorb. This might make the texture a bit soft so definitely experiment with what you like!

If you find the texture too soft after sitting a couple of days in the fridge, I suggest separating the dry (the Weetabix biscuit) and wet ingredients (the milk mixture and the yoghurt mixture). Then only add the wet ingredients later on before serving!

Meal prep: I especially recommend splitting the dry and wet ingredients as described in the paragraph above when you are meal-prepping. This way, you can also meal prep for more than 3 days in advance!

Frequently Asked Questions

Can I substitute the almond milk?

For sure! Feel free to substitute it with any plant-based milk of choice, both sweetened and unsweetened.

Just make sure to taste and adjust the maple syrup for the sweetness level that’s just right for you!

Can I skip the maple syrup?

Yes, although I do not recommend it as the sweetness rounds up the flavour well.

If you don’t have maple syrup at home, feel free to sub with agave nectar or any other liquid sweetener you have on hand!

How long can overnight Weetabix last?

When stored in the fridge, Overnight Weetabix lasts for up to 3 days.

For maximum freshness, you can separate the dry ingredient (the Weetbix biscuit) from the wet ingredients (the milk mixture and the yoghurt mixture), and only mix them just before you want to serve them!

Can Weetabix be used as oats?

If you’re talking about an overnight oats recipe, then yes! That’s the exact point of this recipe.

For other recipe uses such as in cakes, tarts, and other recipes, you might be able to substitute it that way but the results really depend on which recipe it is.

Angled shot of berries overnight oats Weetabix with raspberries on top, with raspberries scattered around
Angled shot of Biscoff yogurt overnight Weetabix with Biscoff biscuit on top.

Want More Breakfast Recipes?

For another Weetabix recipe, try my 10-Minute Weetabix Cake Loaf recipe, which is so easy to make and is a healthy crowd-pleaser!

Or try out this Flax Seed Pudding (3 Yummy Variations!) recipe, which is very similar to a chia pudding and happens to be my most popular recipe on YouTube!

A fan of overnight oats? Try these Biscoff Overnight Oats, Oreo Overnight Oats, or the healthier choice of Frozen Berries Overnight Oats!

Looking for drinks instead? Check out my Korean Strawberry Oat Milk recipe which is guaranteed to impress everyone you’re making this for! (And yes, that includes impressing yourself too ✌)

Close up of frozen mixed berries overnight Weetabix in a cup on a wooden plank
Print Recipe
5 from 4 votes

Weetabix Overnight Oats Cheesecake (Healthy, with Yogurt)

A healthy and tasty Weetabix Overnight Oats Cheesecake recipe, ready in 5 minutes. With 2 options of Bsicoff and berries flavour, it's a refreshing change from overnight oats!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: overnight weetabix cheesecake, weetabix cheesecake, weetabix overnight oats, weetbix cheesecake, weetbix overnight oats
Servings: 1 serving
Calories: 386kcal
Author: Jem @ The Fruity Jem

Ingredients

Base Layer

  • 2 Weetabix crushed
  • ½ cup almond milk (114 grams), or sub with any plant-based milk
  • 1 teaspoon maple syrup (5 grams), or sub with agave nectar
  • ½ medium banana

Option 1: Mixed Berries overnight Weetabix

  • ½ cup plant-based yoghurt (114 grams)
  • ⅓ cup frozen berries (47 grams)
  • Fresh berries for toppings (optional)
  • Almonds for toppings sliced (optional)

Option 2: Biscoff overnight Weetabix

  • ½ cup plant-based yoghurt (114 grams)
  • 1 Tablespoon Biscoff biscuit spread (15 grams)
  • 1 Biscoff cookie (optional)
  • Almonds for toppings sliced (optional)

Instructions

Base Weetabix + banana layer

  • Weetabix layer: Using your hand, crush the Weetabix bars into a big bowl. Then add the almond milk and maple syrup. Mix well and use the back of the spoon to spread the Weetbix layer evenly.
  • Banana layer: Slice the bananas and layer them on top of the Weetabix layer.

Option 1: Mixed Berries overnight Weetabix

  • Berry yoghurt: In a small bowl, melt the frozen berries in a microwave for 30-60 seconds. Then add the yoghurt and stir well to make the berry yoghurt.
  • Add: Pour the berry yoghurt on top of the Weetabix and banana layer.
  • Serve: You can serve this immediately or chill it in the fridge overnight before serving.
    Just before serving, top with fresh berries and sliced almonds if using.

Option 2: Biscoff overnight Weetabix

  • Biscoff yoghurt: In a small bowl, melt the Biscoff cookie spread until it becomes runny by microwaving for 30-60 seconds. Then add the yoghurt and stir to mix.
  • Add: Pour the Biscoff yoghurt on top of the Weetbix and banana layer.
  • Serve: You can serve this immediately or chill it in the fridge overnight before serving.
    Just before serving, top with the Biscoff biscuit and sliced almonds if using. I recommend crushing half of the biscuit into smaller pieces, and sticking the other half on top of the yoghurt layer to make it pretty!

Notes

Ingredients Notes:
  • You can substitute the almond milk with any plant-based milk!
  • If you don’t have maple syrup, feel free to sub with agave nectar or any other liquid sweetener.
 
Storage and Meal Prep:
  • Store your flax pudding in the refrigerator for up to 3 days.
  • If you want to meal prep, make it ahead for up to 3 days.
    • For maximum freshness, you can separate the dry ingredient (the Weetbix biscuit) from the wet ingredients (the milk mixture and the yoghurt mixture), and only mix them just before you want to serve them!
 
Other Notes:
  • For simplification purposes, the calorie information is based on the mixed berries variation. Below is the calorie information for both variations, excluding the optional toppings:
    • mixed berries version: 386 kcal
    • Biscoff version: 446 kcal

Read More

January 16, 2023
4 Comments
Two Biscoff overnight oats on wooden plank, with beige kticehn towel and almonds & Biscoff cookie crumbled around.
Dessert
2

Biscoff Overnight Oats

Just 5 ingredients and 5 minutes to make this luscious Biscoff overnight oats. Creamy, flavourful, and delicious, it’s a great healthy dessert alternative!

P.S. I’ve also included a video that you can watch to make this recipe even simpler! Just scroll down a little bit after the image below and you’ll find it! 😉

two Biscoff overnight oats on wooden plank, with beige kticehn towel and almonds & Biscoff cookie crumbled around

Watch The Recipe Tutorial Video

Wanna get right into it? Here’s a tutorial video on how to make these Biscoff overnight oats!

In this post you’ll learn:

Why You Will Love This Recipe

  • You only need 5 ingredients
  • Preparation is done in just 5 minutes
  • No actual cooking required, as it’s basically just stirring all ingredients together
  • Rolled oats are rich in vitamins, minerals, and fiber!
  • This recipe makes you feel like you’re eating dessert for breakfast
  • A relatively healthy dessert/breakfast recipe due to the oats used
  • Prefer to watch? This recipe includes a short tutorial video that you can find if you scroll up a little bit!
  • It’s freezer-friendly
  • Perfect for meal prep
  • It’s actually vegan! Yes, Biscoff cookies are completely plant-based!
  • Naturally gluten free
    • Note that there might be cross-contamination which might make oats gluten. This happens when the same mills that have processed other non-gluten-free grains are used. If you have celiac disease or gluten intolerance, definitely find oats that are clearly labeled as “gluten free oats”.

Is overnight oats healthy?

There are a lot of great health benefits that you can get from eating rolled oats! They regulate blood sugar levels, could lower cholesterol levels, make you feel full longer, and help in digestion. Rolled oats are also rich in nutrients such as vitamins, minerals, antioxidants, and protein (so you don’t even need to add protein powder 😉). And since this recipe uses rolled oats as its main ingredient, you can get all these health benefits too!

I would however go easy on the toppings, especially in this Lotus Biscoff overnight oats. The cookie spread itself does contain quite a bit of added sugar and highly processed oil so I would not recommend having this version every day. However, if you would like an overnight oats recipe that you can definitely have every day for breakfast, try this Frozen Fruit Overnight Oats where I use mixed berries for the toppings! Mixed berries are super high in antioxidants so not only it would taste good, but it’s also really healthy too!

Ingredients

  • Rolled oats: The good old fashioned rolled oats which are packed with fiber, vitamins, and minerals.
  • Biscoff cookie spread: Biscoff cookie butter, Lotus Biscoff spread, Lotus Biscoff cookie spread, Lotus Biscoff cookies spread, however you wanna call it. The star ingredient of this recipe. I mean, this is why you came to this post, isn’t it? 😉
  • Vanilla extract: A must in this recipe. It really amps up the flavor of the ingredients and adds that sweet vanilla flavor to this recipe!
  • Plant-based milk: The secret to creamy overnight oats! I used almond milk but any type of plant-based milk will work!

And two optional toppings:

  • Biscoff biscuit: For more speculoos flavor and some crunch.
  • Almonds: For that nutty flavor and more crunch!
rolled oats, almond milk, biscoff cookie spread, vanilla extract, almonds, and Biscoff biscuit in small white bowls and measuring spoons with labels.

What Oats Are Best for Overnight Oats?

The good old-fashioned rolled oats are the best for overnight oats. With quick-cooking / quick oats or instant oats, the texture will be not as firm and it gets mushy.

However, if you only have quick-cooking on hand (or if you really want/need to use them up), you can try to only let them sit in the fridge for 1-2 hours. With this shortened soaking time, they won’t get mushy (though the texture will still be different). But fret not, they will still taste delicious!

As for instant oats, I have not tried the trick above. So if you decide to try it, let me know how it went in the comments!

And regarding steel-cut oats, I have not tried it but I don’t think it will work so I don’t recommend it.

Step-by-step Instructions

Mix: Add the rolled oats, Biscoff spread, vanilla extract, and salt into a small jar. Then pour in the plant-based milk of choice.

Stir: With a spoon, stir all the ingredients well until the Biscoff spread is mixed evenly.

rolled oats, Biscoff spread, and vanilla extract in a white bowl
rolled oats, Biscoff spread, vanilla extract, and almond milk in a white bowl
biscoff overnight oats batter in a big white ramekin

Chill: Let it sit in the refrigerator for at least 2 hours or overnight. In this step, the oats will absorb the milk so you get that creamy, pudding-like texture!

Topping time! Sprinkle the crushed Biscoff cookies and sliced almonds as toppings! Remember to only do this just before serving so the biscuits won’t get soggy!

To make things even easier, I’ve also added a short video at the top of this post on how to make this recipe!

Can I make overnight oats in a cup?

Yes, absolutely! You don’t need any fancy, pretty-looking containers like mason jars to make overnight oats. In fact, I made this recipe in a glass cup too so yes, it’s very much possible!

Toppings & Serving Suggestions

In this recipe, I used Biscuiff cookies and sliced almonds as the toppings. If you are looking for more variation, I’ve provided some options below:

  • nuts (almonds, walnuts, hazelnuts, pistachio, all kinds of nuts will work here!)
  • peanut butter or other nut/seed butter
  • coconut flakes for that tropical punch
  • cinnamon powder to spice up this overnight oats
  • melted Biscoff spread
    • Heat 1 Tablespoon of the cookie spread in a microwave for about 30 seconds, until the cookie spread becomes runny!
  • dried fruits (raisins, dried cranberries, dates, etc)
  • seeds (flax seeds, chia seeds, hemp seeds, sunflower seeds, pumpkin seeds, etc)
  • plant-based yogurt for extra creaminess
a Biscoff overnight oats in a glass, on a wooden plank, with Biscoff cookie crumble and sliced almonds scattered

Do you eat overnight oats warm or cold?

To serve, you can serve it either warm or cold.

When warm, it will taste a bit more like oatmeal. If you want it warm, microwave it for about 30 seconds until it is warm enough for your liking. Be sure to only add the crushed Biscoff biscuits (and any other toppings) after microwaving so that they won’t get soggy!

In the colder months, I usually serve it at room temperature. I would just take it out of the fridge right after I wake up, go on to wash up, and once I’m ready for breakfast, it would be about room temperature!

How to Keep Overnight Oats

To keep overnight oats fresh, store them in the fridge in an air-tight container such as in mason jars or in covered glasses. These overnight oats last for up to 5 days.

two Biscoff cookie spread overnight oats on a wooden plank, with Biscoff biscuis and almonds as garnish

Meal Prep, and Freezing Instructions

Meal prep: You can make this recipe ahead of time for up to 5 days.

However, if you want them fresh, you can portion out the dry ingredients (the rolled oats and the Biscoff spread) in small jars and the wet ingredients (the almond milk and vanilla extract) in a separate container. Then only pour the wet ingredients the night before you want to consume them.

Freezing: This recipe will keep in the freezer for up to 3 months when stored without the toppings! To thaw, let it sit in the fridge overnight. Be sure to reserve some of the crushed Biscoff biscuits to be added later on as toppings so they don’t get soggy!

Freeze it immediately after you mix all the ingredients together (but without chilling it in the fridge). This way, the oats will only soak up the milk when it is being thawed, to prevent overnight oats from absorbing too much moisture and getting a bit soggy/mushy as a result.

FAQs

How long are overnight oats good for?

They can be stored in an air-tight container of covered glasses in the fridge for up to 5 days, or in the freezer for up to 3 months!

Can I omit the vanilla extract?

No, I wouldn’t recommend doing so. The vanilla extract really amps up the flavor of the other ingredients and adds that sweet vanilla flavor to this recipe!

That being said, you can still make this recipe without vanilla extract. It will not taste as rich but in a pinch, it will still be fine without vanilla extract.

Can I substitute the almond milk?

Yes, you can! I recommend subbing it with oat milk or coconut milk. However, any kind of plant-based milk will work here.

Can I add some maple syrup?

I find it sweet enough without maple syrup but if you’re feeling like having something extra sweet, then yes sure! I would go with 1/2 teaspoon first, and then add more according to taste.

two overnight oats with Biscoff speculoos spread and Biscoff cookie on a wooden plank with a beige linen kitchen towel

Looking for more Dessert/Breakfast Recipes?

For another healthy dessert recipe, try this 3-ingredient Oreo Overnight Oats recipe which kinda tastes like McFlurry!

If you want healthier breakfast recipes, check out this Frozen Fruit Overnight Oats, this Chocolate Chip Baked Oats recipe, or this Baked Oats without Banana recipe!

Or Some Quick Lunch/Dinner Ideas?

Check out this Easy Tofu Marinade, or this Rainbow Poke Bowl recipe!

two Biscoff cookie spread overnight oats on a wooden plank with Biscoff biscuis and almonds as garnish
Print Recipe
5 from 2 votes

Biscoff Overnight Oats

5 ingredients Biscoff overnight oats that only require 5 minutes! Creamy, flavourful, and luscious, it's a great healthy dessert recipe!
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: biscoff overnight oats
Servings: 1 serving
Calories: 332kcal

Ingredients

  • ½ cup rolled oats (45 grams)
  • 1 Tablespoon Biscoff spread (20 grams)
  • 1 teaspoon vanilla extract (5 grams)
  • ½ cup almond milk (115 ml) or sub with other plant-based milk

(Optional) Toppings

  • 1 Biscoff biscuit , crushed
  • 2 Tablespoons chopped almonds (from about 10 whole almonds), sliced

Instructions

  • Add: Add the first three ingredients (rolled oats, Biscoff spread, and vanilla extract) into a small bowl or a jar. Then add the plant-based milk.
  • Stir: With a spoon, stir all the ingredients well until the Biscoff spread is mixed evenly.
  • Chill: Chill in the fridge for at least 2 hours, or overnight.
  • Topping time! (Optional): Crush 1 Biscoff cookie and thinly slice the almonds. Sprinkle on top just before serving so the Biscoff biscuit won’t get soggy!
    Also feel free to drizzle some melted Biscoff spread on top! To get that runny consistency, melt Biscoff spread by heating it in the microwave for about 30 seconds.

Notes

Ingredients Notes:
  • Do not swap the rolled oats with quick-cooking or instant oats. The texture will not be as firm as they will turn out mushy.
    • If you only have quick-cooking oats on hand (or if you really want/need to use them up), you can try to only let them sit in the fridge for 1-2 hours. This way, the texture will still be different but they won’t get mushy and they still remain tasty.
    • Note that I have not tried the trick above using instant oats.
  • You can use other types of speculoos cookie spread if Biscoff cookie spread isn’t widely available where you live.
  • Do not omit the vanilla extract.
    • The vanilla extract really amps up the flavor of the other ingredients and adds that sweet vanilla flavor to this recipe!
 
Equipment/Container Notes:
  • You can make these overnight oats Biscoff either in the classic mason jars or in a cup like what I did here. You can even make it in a bowl. The point is the container doesn’t matter as long as you follow the steps correctly!
 
Storage, Meal Prep, and Freezing Instructions:
  • Store your overnight oats in the refrigerator for up to 5 days.
  • If you want to meal prep, make it ahead for up to 5 days.
    • If you want to make it fresher, you can portion out the dry ingredients (the rolled oats and the Biscoff spread) in small jars and the wet ingredients (the almond milk and vanilla extract). Then only pour the wet ingredients the night before you want to consume them.
  • You can also store this in the freezer for up to 3 months.
    • I recommend freezing it right after you mix all the ingredients together (but without chilling it in the fridge). This way, the oats will only soak up the milk when it is being thawed.
    • If you freeze it after it has been left in the fridge overnight, it will be a bit softer but it is still delicious!

Read More

January 3, 2023
2 Comments
Breakfast
3

Flax Seed Pudding (3 Variations + Video)

5 minutes and 4 base ingredients are all you need to make this flax seed pudding. Easy, delicious, and nutritious; the perfect breakfast to start your day with!

matcha flax pudding, with the chocolate and coconut mango varieties in the background

In this post you’ll learn:

Why You Will Love This Recipe

  • It only requires 5 minutes of actual cooking, making this a super quick and easy breakfast or dessert recipe
  • You only need 4 base ingredients.
    • This recipe is already delicious just with 4 ingredients. However, if you want to jazz it up, I’ve got 3 toppings variations for you!
  • It makes you feel like you’re eating dessert for breakfast
  • Flax seeds have many great health benefits
  • So many delicious topping varieties to try
  • Save yourself time by making this when meal prepping
  • Completely vegan
  • I’ve included a step-by-step video tutorial to make this recipe even easier! (The Jump to Video button is on the top of this recipe!)

Are Flax Seeds Healthier than Chia Seeds?

Both flax and chia seeds are nutrient-dense food. They both could lower the risk of heart disease, help in regulating blood sugar levels, and digestion. They are also rich in omega-3s, protein, fiber, and other minerals.

Chia seeds have higher amounts of fiber (10 grams as compared to 8 grams per ounce) and calcium (14% of the Daily Value as compared to 6% of the Daily Value per ounce) when compared to flax seeds. However, flax seeds seem to be better in reducing appetite and decreasing the risk of certain types of cancer. Moreover, flax seeds are often cheaper than chia seeds. This Healthline article concludes that there are only minimal differences and recommends adding both seeds to your diet!

coconut mango, chocolate walnut, and matcha blueberry flaxseed pudding

Chia Seed Pudding vs Flax Seed Pudding

Both of them require very similar preparation and make for delicious breakfast recipes. They both absorb liquid and give a pudding-like consistency when left to soak overnight.

One big difference is in their texture. Chia pudding tastes seedier (you definitely feel the crunch when eating them) whereas flax seed pudding has a smoother consistency. You will use ground flaxseeds to make flax pudding which gives it its smooth texture whereas chia pudding usually uses whole chia seeds.

Both chia seeds and flax seeds are commonly found in grocery stores. Be sure to buy ground flax seeds as the tough outer skin of the flax seeds might make them go undigested when consumed as whole seeds. An additional plus point of trying this flax seed pudding is that ground flaxseeds are cheaper than chia seeds too!

What is the Best Way to Eat Flax Seeds?

You definitely want to eat ground flax seeds and not whole flax seeds. Whole flaxseeds might end up undigested due to their tough skin. Grounding makes them easier to digest so you can get the many great health benefits they provide!

And when it comes to recipes, you can use flax seeds to make flax seeds crackers, top them on your breakfast bowls, sneak them in into your smoothies, or make flax seed pudding (my favorite way!)

Ingredients

milk, flax seeds, maple syrup, and salt in measuring cups & spoons
  • Ground flaxseeds: The star ingredient of the recipe. You can use both brown and golden flax seeds. Just make sure you grind them first! If they are not grounded, the mixture will not thicken.
  • Plant-based milk: I used oat milk but any plant-based milk will work! Almond milk, soy milk, coconut milk, rice milk, you name it!
  • Maple syrup: Feel free to substitute with agave nectar, date paste, or any other sweetener of your choice.
  • Salt: It might seem weird to add salt to a sweet recipe but salt makes the flavor richer!

Toppings Varieties

I told you early that this recipe only requires 4 ingredients. Now don’t get me wrong, since this section is totally optional. The base recipe is already super delicious and you don’t have to add any more toppings if you don’t want to/don’t have time to.

But if you’d like to, I have provided 3 topping varieties in this post.

Chocolate and nuts

Add ¼ teaspoon of cocoa powder and 1 Tablespoon of crushed nuts. Feel free to substitute the nuts with seeds if you are allergic, or skip it altogether!

labeled chocolate powder and walnuts in small white bowls
chocolate walnut flaxseeds pudding on a wooden plank

Coconut Mango

Tropical flavors!

Add 2 Tablespoons of shredded coconuts and then top with mango just before serving.

cubed mango and coconut flakes in small white bowls
mango coconut flax seed pudding on a wooden plank

Matcha Blueberry

My favorite flavor!

And you only need ¼ teaspoon of matcha powder for this.

labelled blueberries and matcha powder in small white bowls
matcha blueberries flax pudding on a wooden plank

Extra Toppings Ideas!

  • Fresh fruits: Think of berries, bananas, apples, pears, but basically any of your favorite fruits!
  • Dried fruits: raisins, dried cranberries, dried mulberries, etc
  • Seeds: pumpkin seeds, sunflower seeds, hemp seeds, chia seeds, and more
  • Nut butter: peanut butter, almond butter, Nutella (my Homemade Vegan Nutella Recipe here!)
  • Plant-based yogurt
  • Chocolate chips or cacao nibs
  • Coconut flakes
  • Cinnamon powder

Step-by-step instructions

flax seed pudding base on a white ramekin
flax seed pudding in three varieties_ chocolate, coconut, and matcha
blueberries, walnuts & dark chocolate, and mango & coconut from above

Mix: Combine all the ingredients together.

Set aside: Let it sit in the fridge for at least one hour, but preferably overnight. Top with more toppings if desired!

Storage and Meal Prep Instructions

Storage: Store this in the fridge for up to 4 days.

Meal prep: Make this flax seed pudding ahead for up to 4 days.

If you want to make it fresher, you can also portion out the dry ingredients (the flaxseed and salt), and then only add the wet ingredients (the maple syrup and plant-based milk) 1-2 days before you want to consume it.

Is ground flax seed the same as flaxseed meal?

Yes! Ground flax seed, ground flaxseed, ground linseed, flaxseed meal, flax meal, linseed meal, they’re all the same. Basically, those are what you get when you grind whole flax seeds.

three varieties of flax seed pudding from the front, with the mango coconut version in front

FAQ

How to store my ground flax seeds?

Keep them in an airtight container in a cool, dark place. Since flax seeds tend to go rancid quicker than other seeds, I recommend storing them in the fridge as ground flax seeds to retain maximum freshness.

Can I use whole flaxseed instead of ground one?

No, the mixture will not thicken into a pudding-like consistency this way. However, you can easily ground your own flaxseeds at home. Simply use a food processor, coffee grinder, spice grinder, or even a blender. Grind them for 1-2 minutes until they look like the ground flaxseed in the ingredients picture.

Can I use golden flaxseed instead of brown flaxseed?

Yes, they will both work! Just make sure that you ground them first!

Can I add vanilla extract?

I did not find much difference in terms of taste but sure you can! For 1 serving, add ¼ teaspoon of vanilla extract.

I love my chia pudding. Can I still add them to this recipe?

Yes, you can make a chia and flaxseed pudding if you are a big fan of chia pudding. Just halve the amount of the flax seeds used in this recipe, replacing them with chia seeds. The texture will be different but I’m sure you will love it.

More Breakfast and Dessert Recipes

Want some more dessert-like recipes that are healthy enough for breakfast? Look no further!

For another overnight breakfast recipe, check out this Frozen Fruit Overnight Oats.

Or try this No-Banana Baked Oats recipe which comes in five different varieties. If you are a fan of chocolate chips and bananas, I recommend this Chocolate Chip Baked Oats recipe!

And did you know that flax seed is often used as an egg substitute in vegan cooking? I’ve used them here in my 10-Minute Weetbix Cake Loaf recipe!

matcha blueberries flax pudding on a wooden plank
Print Recipe
5 from 3 votes

Flax Seed Pudding

5 minutes and 4 base ingredients are all you need to make this flax seed pudding. Easy, delicious, and nutritious; the perfect breakfast to start your day with!
Cook Time5 minutes
Chilling Time1 hour
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: flax seed pudding
Servings: 1 serving
Calories: 302kcal

Ingredients

Base Pudding:

  • ¼ cup ground flax seed (25 grams) the same as flax meal
  • ½ cup oat milk (115 grams) or sub with any plant-based milk
  • 1 teaspoon maple syrup (5 grams) or sub with agave nectar
  • A pinch of salt

Toppings Varieties (Optional):

    Option 1: Chocolate and Nuts

    • ¼ teaspoon cocoa powder
    • 2 Tablespoons chopped nuts (for serving, optional) I used walnuts but feel free to use other types of nuts or seeds
    • 1 Tablespoon chopped dark chocolate (for serving, optional) from 1 chocolate square

    Option 2: Coconut Mango

    • 2 Tablespoons desiccated coconut
    • 3 Tablespoons oat milk or sub with any plant-based milk
    • ¼ cup cubed mango (for serving, optional)

    Option 3: Matcha Blueberry

    • ¼ teaspoon matcha powder
    • ¼ cup blueberries (for serving, optional)

    Instructions

    • Add: To a bowl or a jar, add all the ingredients for the base pudding.
      (Optional) If using the toppings, also add either the cocoa powder, the desiccated coconut + 3 Tablespoons of milk, or the matcha powder (depending on which flavor you are making).
    • Mix: Whisk the mixture from step 1 to combine.
      (Optional) If you're making either the chocolate or the matcha varieties, be sure that the cocoa or matcha powder no longer clumps together since they are bitter when not mixed in properly.
    • Chill: Let your flax seed pudding sit in the fridge for at least one hour, but preferably overnight.
    • Toppings Time! (Optional) Depending on which flavor you are making, top with the nuts & dark chocolate, mango, or blueberries just before serving. Enjoy!

    Video

    Notes

    Ingredients Notes:
    • Be sure to use ground flax seeds. The recipe will not work with whole flax seeds. If you can’t buy them ground, you can grind them yourselves. Simply use a food processor, coffee grinder, spice grinder, or even a blender. Grind them for 1-2 minutes until they look like the ground flaxseed in the ingredients picture.
    • You can use both brown or golden flaxseeds.
     
    Storage and Meal Prep:
    • Store your flax pudding in the refrigerator for up to 4 days.
    • If you want to meal prep, make it ahead for up to 4 days.
      • If you want to make it fresher, you can also portion out the dry ingredients (the flaxseed and salt), and then only add the wet ingredients (the maple syrup and plant-based milk) 1-2 days before you want to consume it
     
    Other Notes:
    • For simplification purposes, the calorie information is calculated based on just the base recipe, excluding toppings. The following are the additional calories of the toppings:
      • chocolate and nuts: 126 kcal
      • coconut mango: 126 kcal
      • matcha blueberries: 56 kcal

    Read More

    December 25, 2022
    3 Comments
    Oreo overnight oats in a glass with sunflower spoon on a wooden plank from an angle
    Dessert
    2

    Oreo Overnight Oats

    3 ingredients and 5 minutes are all you need to make these delicious Oreo overnight oats. Perfect for a healthier dessert alternative (psst, it kinda tastes like McFlurry!), or a somewhat indulgent, but healthy-ish breakfast!

    oreo overnight oats in a glass with sunflower spoon on a wooden plank, with crushed oreos around.

    In this post you’ll learn:

    Why You Will Love This Recipe

    • It tastes like McFlurry, but this version is way healthier!
    • It only requires 3 ingredients
    • It only takes 5 minutes of prep time
    • It requires no actual cooking, other than just mixing ingredients
    • This recipe makes you feel like you’re eating dessert for breakfast
    • Rolled oats are packed with fiber, vitamins, and minerals!
    • A freezer-friendly recipe
    • Perfect for meal prep
    • Gluten-free and dairy-free
    • It’s actually vegan! Yes, Oreos are completely plant-based!

    Is overnight soaked oats healthy?

    Rolled oats have so many great health benefits as they contain high-quality protein, vitamins, minerals, and antioxidants. They can lower cholesterol levels and can improve blood sugar control. It will also help in digestion and make you feel full longer! And since the main ingredient of overnight oats are…oats (duh!), you can get all these nutritional benefits by eating overnight oats!

    I would however go easy on the toppings, especially in this Oreo overnight oats. I think we can all agree that Oreos are not the healthiest food so don’t go overboard there!

    If you want a super healthy overnight oats recipe, try this Frozen Fruit Overnight Oats where I use mixed berries for the toppings instead of Oreos! Or check out my fiber-packed Flax Seed Pudding (3 Tasty Variations!), which also happens to be super popular on YouTube!

    Are overnight oats as healthy as oatmeal?

    Ingredients-wise, they are the same so technically, yes, overnight oats are as healthy as oatmeal. However, of course this depends on what you add as the toppings. If we assume that you only use oats and milk as the base, then overnight oats are indeed as healthy as oatmeal.

    Ingredients

    Just 3 ingredients are all you need to make this Oreo/cookies and cream overnight oats.

    labelld rolled oats, milk, and oreo in small white bowls
    • Rolled oats: Packed with fiber, vitamins, and minerals. The good old-fashioned rolled oats have all the good stuff!
    • Plant-based milk: Makes for that creamy texture in these overnight oats. I used oat milk but any kind of plant-based milk will work. Think of almond milk, coconut milk, rice milk, soy milk, etc!
    • Oreo: The classic biscuits that everybody loves!

    Step-by-step Instructions

    Crush: Crush 2 of the Oreos into smaller pieces. I like to break 1 Oreo into 4-8 parts, each about 2 cm in length. You can just do it by hand, or chop it using a knife.

    rolled oats, milk, and oreo in small white bowls
    crushed oreos in a white ramekin
    overnight oats with oreo biscuits in a small glass on a wooden plank with a white marbled background

    Mix: Mix in the rolled oats and 2 Oreo biscuits, then add the milk.

    Chill: Let it sit in the fridge for at least 2 hours, or overnight.

    Serve: Before serving, add 1 more crushed Oreo as a topping and enjoy these cookies and cream overnight oats!

    Toppings Suggestions

    The Oreo cookies/biscuits already serve as toppings but if you want more, below are some tasty options!

    • nuts (almonds, hazelnuts, macadamia, whatever nuts you have on hand!)
    • plant-based yogurt
    • seeds (sunflower seeds, pumpkin seeds, hemp seeds, chia seeds, flax seeds)
    • cacao nibs
    • Nutella (make your own Nutella by following my Vegan Nutella recipe here!)
    • even more Oreos!

    To serve, you can either eat it cold or warm. If you want it warm, just microwave it for about 30 seconds until it is warm enough for your liking! Be sure to only add the crushed Oreo biscuits as toppings after microwaving so that they won’t get soggy!

    Storage, Meal Prep, and Freezing Instructions

    Storage: Store this in the fridge for up to 5 days.

    Meal prep: You can make this recipe ahead of time for up to 5 days.

    However, if you want them fresh, I recommend portioning out the dry ingredients (the rolled oats and the crushed Oreos) in small jars. Then only pour the milk the night before you want to consume them.

    Freezing: You can freeze this recipe for up to 3 months! To thaw, let it sit in the fridge overnight. Be sure to reserve some of the crushed Oreos to be added later on as toppings so they don’t get soggy!

    I recommend freezing it right after you mix all the ingredients together (but before chilling). This way, the oats will only soak up the milk when it is being thawed. However, you can also freeze it even after it has been left in the fridge overnight. The oats will be a bit softer but it is still delicious!

    Oreo overnight oats in a glass with sunflower spoon on a wooden plank from an angle

    FAQs

    Can I use quick-cooking or instant oats instead of old fashioned rolled oats?

    No, the texture will be different. With quick-cooking/quick or instant oats, they will turn out mushy.

    If you only have quick-cooking oats on hand (or if you really want/need to use them up), you can try to only let them sit in the fridge for 1-2 hours. This way, the texture will still be different but they won’t get mushy and they still remain tasty. Note that I have not tried this trick using instant oats.

    Can I also add chia seeds?

    Yes, you can! Note that chia seeds will absorb moisture so I advise adding 3 parts plant-based milk to 1 part chia seeds to compensate (i.e. add 3 Tablespoons plant-based milk for every 1 Tablespoon of chia seeds).

    What kind of container should I use?

    My favorite container to use are small mason jars but feel free to use any other small containers you have on hand. I like to reuse glass jars from peanut butter, jams, apple sauce, et cetera so I recommend saving them instead of throwing them away!

    If you are making a bigger batch, you can opt to store them in a bigger container, and only portion them out before they get served.

    How long are overnight oats good for?

    They can be kept in the fridge for up to 5 days, or in the freezer for up to 3 months!

    Cookie and cream overnight oats in a glass on a wooden plank

    Looking for more Breakfast/Dessert Recipes?

    If you like this recipe, check out my Biscoff Overnight Oats recipe.

    Feeling healthier? Check out this Frozen Fruit Overnight Oats recipe.

    Feeling like eating a cake that tastes like dessert but is healthy enough for breakfast? Check out this Chocolate Chip Baked Oats recipe, or this Baked Oats Without Banana recipe which has 5 different topping varieties (e.g. brownie, matcha, and more flavors)!

    Oreo overnight oats in a glass with sunflower spoon on a wooden plank from an angle
    Print Recipe
    5 from 2 votes

    Oreo Overnight Oats

    3 ingredients and 5 minutes are all you need to make these delicious Oreo overnight oats. Perfect for a healthier dessert alternative (psst, it kinda tastes like McFlurry!), or a somewhat indulgent, but healthy-ish breakfast!
    Prep Time5 minutes
    Total Time5 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: oreo overnight oats
    Servings: 1 serving
    Calories: 224kcal

    Ingredients

    • ½ cup rolled oats (45 grams)
    • ½ cup plant-based milk (115 ml) I used oat milk but any kind of plant-based milk will work!
    • 3 Oreos

    Instructions

    • Crush: Crush the Oreos into smaller pieces. I like to break 1 Oreo into 4-8 parts, each about 2 cm in length. You can just do it by hand, or chop it using a knife.
    • Mix: Mix in the rolled oats and (approximately) 2 crushed Oreo biscuits, then add the milk.
    • Chill: Let it sit in the fridge for at least 2 hours, or overnight.
    • Serve: Before serving, add 1 more crushed Oreo as a topping and enjoy!

    Video

    Notes

    Ingredients Notes:
    • Feel free to add chia seeds for a more pudding-like texture.
      • Note that chia seeds will absorb moisture so if you do want more of a runny texture, I advise adding 3 parts plant-based milk to 1 part chia seeds to compensate.
    • You can use any kind of plant-based milk in this recipe!
    • Do not swap the rolled oats with quick-cooking or instant oats. The texture will be different. With quick-cooking or instant oats, they will turn out mushy.
      • If you only have quick-cooking oats on hand (or if you really want/need to use them up), you can try to only let them sit in the fridge for 1-2 hours. This way, the texture will still be different but they won’t get mushy and they still remain tasty. 
      • Note that I have not tried the trick above using instant oats.
    Serving Suggestions:
    • You can either serve it cold, warm, or at room temperature. If you want it warm, just microwave it for about 30 seconds.
      • Be sure to only add the crushed Oreos as toppings after you microwave it so it doesn’t get soggy
    • Feel free to add any other toppings of your choice! This could be nuts, seeds, cocoa nibs, dried fruits, or whatever floats your boat!
    Storage and Meal Prep:
    • Storage: Store this in the fridge for up to 5 days.
    • Meal prep: You can make this recipe ahead of time for up to 5 days.
      • However, if you want them fresh, I recommend portioning out the dry ingredients (the rolled oats and the crushed Oreos) in small jars. Then only pour the milk the night before you want to consume them.
    • Freezing: You can freeze this recipe for up to 3 months!
      • To thaw, let it sit in the fridge overnight.
      • Be sure to reserve some of the crushed Oreos to be added later on as toppings so they don’t get soggy!
      • I recommend freezing it right after you mix all the ingredients together (but before chilling). This way, the oats will only soak up the milk when it is being thawed. However, you can also freeze it even after it has been left in the fridge overnight. The oats will be a bit softer but it is still delicious!

    Read More

    December 15, 2022
    2 Comments
    two jars of pink overnight oats with cute spoons on a round wooden plank
    Breakfast
    3

    Overnight Oats Frozen Fruit

    5-minute overnight oats frozen fruit recipe that only requires 5 ingredients but tastes amazing! Say hello to the taste of summer fruits even when it’s getting cold outside!

    Two jars of overnight oats frozen fruit with cute spoons on a round wooden plank.

    In this post you’ll learn:

    Why You Will Love This Overnight Oats Recipe

    • It only takes 5 minutes of prep time
    • It requires no actual cooking, other than just mixing ingredients
    • It would feel like you’re eating dessert for breakfast
    • And yet it’s healthy since it’s made from whole foods
    • Frozen berries are packed with antioxidants
    • While the good old fashioned oats are packed with fiber, protein, and other vitamins
    • You can save even more time by meal prepping since this recipe is freezer-friendly
    • It’s dairy-free, gluten-free, and completely plant-based!
    Two jars of mixed berries overnight oats on a round wooden plank and a grey and pink kitchen towel, with some oats scatter around.

    Is Frozen Fruit OK for Overnight Oats?

    Absolutely yes! Frozen fruits and overnight oats go especially well together because leaving the frozen fruits overnight also thaws them. So it will be ready for breakfast the moment you wake up the next day!

    Plus, using frozen fruit is a good way to save money, while still getting all the nutritional benefits of fresh fruits!

    Can I use frozen berries for overnight oats?

    Yes, that’s exactly what I did here in this recipe 😉. It’s the perfect combination!


    And fret not, frozen berries are just as healthy as fresh ones, if not healthier. This is because frozen berries are picked at the peak of ripeness and the act of freezing them preserves their optimal nutritional values!

    Moreover, frozen berries tend to be cheaper and it is also available all year round. Plus, they usually come pre-washed so you can save yourself some time there too!

    Ingredients

    labelled frozen berries, rolled oats, plant-based milk, maple syrup, and salt in small white bowls
    • Rolled oats: The good old-fashioned rolled oats are a great source of fiber, vitamins, protein, minerals, and antioxidants. It’s also naturally gluten free!
    • Plant-based milk: The liquid base in our recipe which makes for a creamy texture! Feel free to use any kind of plant-based milk such as soy, oat, rice, almond milk, et cetera.
    • Frozen mixed berries: Packed with antioxidants and summer flavor, it’s a healthy and tasty option to add to your breakfasts!
    • Maple syrup: A bit of sweetness to round up the sourness from the berries.
    • Salt: A natural flavor enhancer.

    The 3 most important ingredients are rolled oats, milk, and frozen berries. And luckily enough, just remember this ratio of 1:1:1. That’s all you need!

    Add the maple syrup to your liking, and feel free to omit it if you are trying to reduce your sugar consumption, or to add more if you like your overnight oats sweet. Note that 1 Tablespoon maple syrup is equal to 3 teaspoons of maple syrup.

    Salt always enhances the flavor so I would recommend adding them, but again feel free to omit it!

    When to Add Fruit to Overnight Oats?

    You can either add it before letting it sit in the fridge, or add it just before serving the overnight oats as toppings. If you let the fruits soak in the fridge, they will tend to be softer while fruits will maintain their freshness when you only add them as toppings.

    So in short: totally up to you!

    How to Make Overnight Oats with Frozen Fruit?

    Mix: Add in the rolled oats, followed by the plant-based milk and maple syrup. Give it a good stir until they combine well.

    Chill: Now add your frozen fruits on top and…chill time! Both for the overnight oats to chill in the fridge, and also for you! Let the overnight oats sit in the fridge for at least 6 hours, but preferably overnight.

    You know it’s ready when the frozen fruits have thawed completely. Usually, some of the fruit juice will also be drawn out, forming a nice red layer on top of your oats overnight.

    rolled oats, soy milk, and frozen fruits in a jar before thawing
    Before the frozen fruits thaw
    rolled oats, milk, and frozen berries after the fruits thaw
    After it sits in the fridge overnight

    Dig in! Enjoy these overnight oats with frozen berries! Feel free to add toppings such as nuts, seeds, or even more fruits just before serving.

    Toppings/Serving Suggestions

    The frozen fruit overnight oats are already super tasty just as they are. However, if you want to add some toppings or want to try another variation, read on!

    Some topping ideas you could add:

    • nuts (all kinds will work)
    • seeds
    • plant-based yogurt
      • or make the creamier version of yoghurt: vegan quark using my 1-ingredient Vegan Quark recipe! Detailed instructions and tips are included to make sure that the recipe will be a success! 😉
    • vanilla extract for that hint of vanilla
      • Start with 1/2 teaspoon vanilla extract. Then add more to your liking.
      • Note that vanilla extract will start to lose its flavor gradually after opening. So you might need more if you’ve opened yours a while back.
    • peanut butter (or any other kind of nut/seed butter)
    • fresh fruits
    • cacao nibs / chopped chocolate bars
    • chopped dates
    • raisins and other dried fruits

    To serve, you can either eat it cold or warm. If you want it warm, just microwave it for about 30 seconds until it is warm enough for your liking! Be careful not to heat it until it’s too warm/hot to prevent it from tasting like oatmeal (assuming that’s not what you’re going for, of course).

    Two jars of pink/red fruits overnight oats on a pink napkin and round wooden plank from an angle, with a bit of oats scattered around

    Storage, Meal Prep, and Freezing Instructions

    Storage: Store this in the fridge in a glass jar or an air-tight container for up to 5 days.

    Meal prep: You can make this recipe ahead of time for up to 5 days.

    However, if you want them fresh, I recommend portioning out the rolled oats together with the frozen fruit in small jars. And then, mix the milk and maple syrup together in a separate jar or bottle. Only pour the milk into the small jar with rolled oats and frozen fruit the night before you want to consume them.

    Freezing: You can freeze this recipe for up to 3 months! To thaw, let it sit in the fridge overnight.

    I recommend freezing it right after you mix all the ingredients together (but before chilling). This way, the oats will only soak up the milk when it is being thawed. However, you can also freeze it even after it has been left in the fridge overnight. The oats will be a bit softer as they will absorb more liquid, but I’m sure that it will still be tasty!

    Two jars of mixed berries overnight oats from above.

    Frequently Asked Questions

    Can I put fruit in my overnight oats?

    Absolutely! Frozen fruits are perfect for overnight oats as the frozen fruits will thaw when the overnight oats are left in the fridge. However, fresh fruits are also just as good!

    Note that the fresh fruits will probably not stay as fresh but as long as you eat them within 3-5 days, they should remain delicious!

    Can I use quick-cooking or instant oats instead of old fashioned rolled oats?

    No, the texture will be different. With quick-cooking or instant oats, they will turn out mushy.

    If you only have quick-cooking oats on hand (or if you really want/need to use them up), you can try to only let them sit in the fridge for 1-2 hours. This way, the texture will still be different but they won’t get mushy and they still remain tasty. Note that I have not tried this trick using instant oats.

    How about steel cut oats? Can I use them in this recipe?

    No, steel-cut oats won’t work in overnight oats recipes.

    Can I also add chia seeds?

    Yes, you can! Note that chia seeds will absorb moisture so I advise adding 2 parts plant-based milk to 1 part chia seeds to compensate.

    You can also add ground flax seeds instead of chia seeds to thicken the mixture, and to add some crunch to this recipe.

    Can I omit the maple syrup?

    I do not recommend it since the sweetness rounds up the recipe nicely. However, if you are going sugar-free, feel free to omit it!

    Another option is to add dried fruits such as chopped dates, raisins, dried currants, dried cranberries, etc. They add natural sweetness to this recipe, without additional sugar. This would be a healthier option but it will taste just as good!

    How long are overnight oats good for?

    They can be kept in the fridge for up to 5 days, or in the freezer for up to 3 months. Be sure to store them in a covered glass jar, or in air-tight containers.

    Landscape picture of three frozen berries overnight oats.

    Looking for more Breakfast / Dessert Recipes?

    If you want to use up your frozen berries, try this Mixed Berries Baked Oats recipe (variation number 4) or this Overnight Weetabix recipe.

    Fancy a drink instead? Try this 5-minute Strawberry Oat Milk recipe that is guaranteed to impress everyone!

    Want more easy Overnight Oats recipes? Try theses:

    Or go for the Chocolate Chip Baked Oats variation if you like the combination of banana 🍌 + chocolate chips 🍪.

    two jars of pink overnight oats with cute spoons on a round wooden plank
    Print Recipe
    5 from 3 votes

    Overnight Oats Frozen Fruit

    5-minute overnight oats frozen fruit recipe that only requires 5 ingredients but tastes amazing! Say hello to the taste of summer fruits even when it's getting cold outside!
    Prep Time5 minutes
    Total Time5 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: overnight oats frozen fruit
    Servings: 1 serving
    Calories: 317kcal

    Ingredients

    • ½ cup rolled oats (45 grams)
    • ½ cup plant-based milk (115 ml) I used oat milk but any plant-based milk will work!
    • ½ cup frozen fruit (70 grams) I used frozen mixed berries
    • 2 teaspoons maple syrup (10 grams) or sub with agave nectar
    • a pinch of salt

    Instructions

    • Mix: Add the rolled oats to a small jar. Then add the plant-based milk, followed by the maple syrup. Stir to mix well.
    • Chill: Now add the frozen berries on top. Leave it in the fridge for at least 6 hours, but preferably overnight.

    Video

    Notes

    Ingredients Notes:
    • Feel free to add chia seeds for a more pudding-like texture.
      • Note that chia seeds will absorb moisture so if you do want more of a runny texture, I advise adding 2 parts plant-based milk to 1 part chia seeds to compensate.
    • You can use any kind of plant-based milk in this recipe!
    • Do not swap the rolled oats with quick-cooking or instant oats. The texture will be different. With quick-cooking or instant oats, they will turn out mushy.
      • If you only have quick-cooking oats on hand (or if you really want/need to use them up), you can try to only let them sit in the fridge for 1-2 hours. This way, the texture will still be different but they won’t get mushy and they still remain tasty.
      • Note that I have not tried the trick above using instant oats.
    • I do not recommend omitting the maple syrup since the sweetness rounds up the recipe nicely. However, if you are going sugar-free, feel free to omit it!
    Serving Suggestions:
    • You can either serve it cold, warm, or at room temperature. If you want it warm, just microwave it for about 30 seconds.
    • Feel free to add any other toppings of your choice! This could be nuts, seeds, cocoa nibs, dried fruits, or whatever floats your boat!
    Storage and Meal Prep:
    • Storage: Store this in the fridge for up to 5 days.
    • Meal prep: You can make this recipe ahead of time for up to 5 days.
      • However, if you want them fresh, I recommend portioning out the rolled oats together with the frozen fruit in small jars. And then, mix the milk and maple syrup together in a separate jar or bottle.
      • Only pour the milk into the small jar with rolled oats and frozen fruit the night before you want to consume them.
    • Freezing: You can freeze this recipe for up to 3 months! To thaw, let it sit in the fridge overnight.
      • I recommend freezing it right after you mix all the ingredients together (but before chilling). This way, the oats will only soak up the milk when it is being thawed.
      • However, you can also freeze it even after it has been left in the fridge overnight. The oats will be a bit softer but it is still delicious!
    Other Notes:
    • The calorie information is calculated based on using frozen berries as the frozen fruit option.

    Read More

    December 3, 2022
    3 Comments
    mixed berries baked oats without banana with the left side cut off
    Breakfast
    2

    Baked Oats Without Banana (5 Variations + Video)

    Make these baked oats without banana just using 6 main ingredients. The 5 different variations also provide all the flavor combinations that you could think of!

    peanut butter and jelly baked oats with the left side cut off
    a spoonful of peanut butter and jelly baked oats

    In this post you’ll learn:

    Why You Will Love This Recipe

    • No banana required: Tired of seeing that all vegan baked oats recipe includes banana? Then you’ve come to the right place! This recipe uses applesauce instead so say goodbye to spending days waiting for your banana to ripen, or to doing an extra run to the grocery store just to get bananas!
    • Dessert for breakfast: It feels a bit like eating cake for breakfast, but without feeling any guilt! You can also choose from the 5 variations for the topping. Making this recipe kinda feels like a trip to the cake shop 😉
    • Quick and easy: You only need 5 minutes of actual cooking and 6 ingredients for the base recipe.
    • Healthy: This recipe uses rolled oats as the base which are packed with vitamins, minerals, and fiber.
    • Perfect for meal prep: Tight on time? You can make this easy baked oats recipe ahead and store them for up to 5 days in the fridge, or up to 3 months in the freezer.
    • Vegan and gluten-free: It’s dairy free, egg free, and also naturally gluten free!
    five different varieties of baked oats without banana in an X formation

    Are baked oats healthy?

    This recipe uses good old fashioned rolled oats as the base instead of plain flour. Rolled oats have so many great health benefits such as reducing the risk of coronary heart disease, lowering blood pressure, and helping with digestion. Oats are also loaded with fiber, vitamins, minerals, and antioxidants. So all the good stuff!

    To make sure that you make this recipe as healthy as possible, I suggest going with the mixed berries version. Berries are really rich in antioxidants, the good stuff that slows down the aging process. Also be sure to get unsweetened applesauce, or make your own homemade applesauce.

    Baked Oats vs Baked Oatmeal

    In terms of ingredients, they are very similar but the most important difference is in the texture.

    They both contain the same ingredients but they have different textures. In baked oatmeal recipes, the oats are not blended while they do get blended in baked oats recipes. This gives baked oats a more fluffy texture, making the baked oats taste like cake. On the other hand, baked oatmeal has more bite to it, more like a chewy granola bar texture.

    apple, cinnamon, and raisins baked oats with the left side cut off

    What to use instead of banana in baked oats?

    This recipe uses applesauce to replace the banana. Say no more to waiting for days for your banana to ripen, or for an extra run to the grocery store when you forget to get a banana.

    I have also tried this recipe with plant-based yogurt to replace the banana and it works well too! Another substitution that I have not tried but think would work is to use pumpkin puree or any other fruit puree.

    Ingredients

    • Rolled oats: The good old fashioned oats. It’s a healthy base for this dessert-like recipe.
    • Applesauce: Thickens the batter and ensures that we get the correct texture.
    • Plant-based milk: Adds moisture and creaminess to the baked oats. I used soy but feel free to use any other plant-based milk! I also like to use unsweetened almond milk or coconut milk.
    • Maple syrup: A bit of sweetener in the mix.
    • Baking powder: Helps the baked oats rise, making them fluffy!
    • Salt: A natural flavor enhancer to deepen the flavor.
    • Flax egg (optional): If you want more texture and ‘bite’ to your baked oats. Just mix 1 Tablespoon of flax meal with 3 Tablespoons of water to get 1 flax egg!
    rolled oats, apple sauce, flax egg, baking powder, milk, salt, and maple syrup in measuring cups with labels

    And the toppings! Feel free to choose your favorite, and of course, you can choose more than one!

    • Apple, cinnamon, and raisins: For the perfect, cozy fall breakfast🍁. Or dessert, depending on when you eat them.
    • Cocoa powder and walnuts: For some brownie baked oats whenever you feel like having brownies for breakfast.
    • Peanut butter and jelly: The classic combination that never goes wrong.
    • Mixed berries: For the perfect summer breakfast option, or whenever you are missing the taste of summer.
    • Matcha and dark chocolate: Because everybody loves matcha🍵 and everybody loves dark chocolate🍫, right?

    Step-by-step Instructions

    Blend: Blend all the ingredients except the toppings together in a blender until smooth.

    rolled oats, apple sauce, flax egg, and other ingredients in a blender
    baked oats batter when blending in a blender
    baked oats with no banana batter in a small white ramekin

    Bake: Mix in the toppings, then bake at 175°C (350°F) for 20-25 minutes. That’s it! Just two simple steps that will get you dessert for breakfast! And it’s great for meal prep too!

    I don’t have a blender. Can I use a food processor or an immersion blender instead?

    Yes, you can. It will probably take longer to get everything blended up smoothly with a food processor but it will still work. When I tried this, the oats do not get processed as finely. This makes the baked oats to be less fluffy but it is still tasty!

    However, if you do want to have fluffy baked oats using a food processor, here are some tips you could try:

    • Make a bigger batch so the food processor gets filled up and can blend better
    • Process them longer
    • First process the rolled oats until they become fine flour. Then add the other ingredients and blend
    • Use oat flour instead of rolled oats

    If you want to use an immersion blender, be sure to make a bigger batch so there is enough batter to blend smoothly.

    Topping Variations

    Now here’s the fun part!

    Apple, Cinnamon, and Raisins

    The classic fall flavors🍂.

    This is my current favorite baked oats variation. The flavor of the applesauce combines really well with the toppings!

    apple, cinnamon, and raisins baked oats with the left side cut off
    plain batter with cubed apples, raisins, and cinnamon
    apple, cinnamon, and raisins baked oats

    Here’s what you need: 2 Tablespoons of cup of cubed apples, 1/2 teaspoon of cinnamon powder, and 1 Tablespoon of raisins.

    Brownie Baked Oats

    Craving brownies but don’t feel like eating something as heavy? Then go for this version!

    cocoa powder and walnuts in small white bowls
    brownie baked oats batter with walnuts
    brownie baked oats with walnut

    All you need are 2 teaspoons of unsweetened cocoa powder, 1 teaspoon of maple syrup (or your sweetener of choice), and 1 Tablespoon of loosely-cracked walnuts.

    Peanut Butter and Jelly

    The classic combination that never goes wrong! It would also be the perfect combo for an afternoon snack.

    peanut butter and jelly in white pinch bowls
    batter with peanut butter and jelly swirled
    peanut butter and jelly baked oats

    You would need 1 Tablespoon of peanut butter and 1 Tablespoon of your favorite jelly or jam.

    Mixed Berries

    The healthiest version which is packed with antioxidants. It will also give you a taste of summer!

    frozen berries in a small white bowl with labels
    plain batter with berries in small white ramekin
    mixed berries baked oats

    You only need 3 Tablespoons of your favorite berries. And the best part is, you can also use frozen berries (which I used here)! The berries will get baked anyway so don’t hesitate to buy them frozen.

    Matcha and Dark Chocolate

    Craving for some matcha latte, but in food form? This is your sign to make this variation.

    matcha powder and chopped dark chocolate in white pinch bowls with labels
    batter for matcha dark chocolate baked oats
    matcha and dark chocolate baked oats with the left side cut off

    All you need are 1 teaspoon of matcha powder and 1 Tablespoon of chopped dark chocolate. Feel free to substitute the chocolate with chocolate chips or chocolate sprinkles.

    Ingredients Substitutions

    Some substitutions if you are running out of a certain ingredient, or just don’t like them.

    • Rolled oats: Quick-cooking and instant oats are great substitutes. Subbing with oat flour will alter the texture but it will still work. For more information about the different types of oats (including pictures), check out this article.
    • Applesauce: You can substitute it with plant-based yogurt. Another substitution that I have not tried but think would work is to use pumpkin puree or any other fruit puree.
    • Plant-based milk: You can use all kinds of plant-based milk! But if you run out of milk, try substituting it with fruit juice. Water will also work fine, but then I recommend adding a bit more sweetener.
    • Maple syrup: Sub with agave nectar, date paste, or whatever your favorite sweetener is! You can also use normal sugar if that’s what you have at home!
    • Baking powder: Without baking powder, your baked oats will not rise. I have not tried any substitution but feel free to experiment by substituting 1 tsp baking powder with 1/4 teaspoon baking soda + 1/2 teaspoon of vinegar.
    brownie baked oats with walnut with the left side cut off
    a spoonful of brownie baked oats with walnuts

    How should I store my baked oats?

    • Fridge: Store your baked oats in the refrigerator for up to 5 days. To reheat, pop it in the oven for 5-10 minutes at 175°C (350°F), or simply microwave it in 30 seconds increments.
    • Freezer: You can also freeze this for up to 3 months. To reheat, bake it in the oven for 5-10 minutes at 200°C (390°F).

    Can I make a bigger batch of these baked oats?

    Absolutely!

    If you are making a big batch for meal prep, or for a gathering, it might be easiest to use a larger baking or casserole dish instead of small ramekins. The baking time would increase so that everything will be cooked through.

    For example, if you are making 4 servings in a larger dish, I would start with 35 minutes of baking. Then check if it’s still underbaked, and continue. Remember that it’s best to underbake than overbake since you cannot undo overbaking!

    Can I meal prep with the baked oats?

    For sure! Make a big batch, bake them, and store them in the fridge or freezer. It will make your day feel special having such a treat for breakfast!

    matcha and dark chocolate baked oats
    a spoon of matcha dark chocolate baked oats

    Frequently Asked Questions (FAQ)

    Can I use steel-cut oats for this recipe?

    No, the steel-cut oats will not blend enough to give you a cake-like texture. However, you can substitute the old-fashioned rolled oats with quick-cooking oats, instant oats, or even oat flour. The texture will be different with oat flour but it will still be delicious.

    Can I add some vanilla extract?

    Yes of course! I don’t find it necessary as it already tastes great without. However, if you are a fan of vanilla extract, feel free to add 1/4 teaspoon of vanilla extract for every serving of this recipe.

    What size ramekin should I use?

    For a single serving, use an 8oz (250ml) ramekin.
    If you are making a bigger batch, you can use a bigger baking or casserole dish. Note that the baking time would increase if you are using a bigger baking dish such that everything is cooked through.

    Can I use a microwave instead of an oven?

    Yes, you can! For my microwave, I need 1.5 minutes (90 seconds) for it to cook through. You might need anywhere between 1 to 3 minutes since every microwave is different.
    I suggest starting with 1 minute and then incrementing by 30 seconds if it’s still not cooked through.

    Can I use an air fryer instead of an oven?

    I have not tested this recipe using an air fryer but I imagine it would work by baking it at 175°C (350°F) for 8-10 minutes. Let me know in the comments if you decided to try this method!

    mixed berries baked oats without banana with the left side cut off
    a spoonful of mixed berries baked oats

    Looking for Variations?

    Try making Nutella baked oats by substituting the peanut butter with this Homemade Nutella!

    Or for that time when you actually do have bananas, try this version of banana baked oats: Chocolate Chip Baked Oats recipe!

    And if you’re a fan of healthy cakes, I highly recommend my 10-minute Weetabix Cake Loaf recipe, which is a crowd-pleaser for everyone, especially if you like dried fruits like raisins!

    mixed berries baked oats without banana with the left side cut off
    Print Recipe
    5 from 2 votes

    Baked Oats Without Banana

    Make these baked oats without banana just using 6 main ingredients. The 5 different variations also provide all the flavor combinations that you could think of!
    Cook Time25 minutes
    Cooling Down Time5 minutes
    Total Time30 minutes
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: baked oats without banana
    Servings: 1 serving
    Calories: 256kcal

    Ingredients

    Base Recipe

    • ½ cup rolled oats (45 grams)
    • ¼ cup applesauce (65 grams) I used sweetened
    • 1 teaspoon maple syrup (5 grams) or sub with agave nectar
    • 4 Tablespoons plant-based milk (52 ml) I used soy but any plant-based milk will work
    • ½ teaspoon baking powder
    • a pinch of salt
    • 1 Tablespoon ground flax seeds (6 grams) + 3 Tablespoons water (45 grams) to make your flax egg optional

    Toppings

      Option 1: Apple, Cinnamon, and Raisins

      • ¼ teaspoon cinnamon powder (1 gram)
      • 2 Tablespoons cubed apple (15 grams)
      • 1 Tablespoon raisins (9 grams)

      Option 2: Brownie Baked Oats

      • 1 teaspoon cocoa powder (3 grams)
      • 2 Tablespoons chopped walnuts (14 grams)

      Option 3: Peanut Butter and Jelly

      • 1 Tablespoon peanut butter (15 grams) or sub with another nut butter of choice
      • 1 Tablespoon jelly/jam (20 grams)

      Option 4: Mixed Berries

      • ¼ cup mixed berries (36 grams) I used frozen but feel free to use fresh berries!

      Option 5: Matcha and Dark Chocolate

      • 1 teaspoon matcha powder (3 grams)
      • 1 Tablespoon chopped dark chocolate (11 grams)

      Instructions

      • Blend: First preheat the oven to 175°C (350°F). Then place all ingredients except the toppings in a blender. Blend until smooth for about 1 minute.
      • Transfer: Transfer the batter to a 250ml (8oz) ramekin. Add the toppings of your choice. Mix evenly.
        If the toppings includes something in powder form (so the cinnamon, cocoa powder, or matcha powder), be sure to mix that one first.
      • Bake: Bake for 20-25 minutes. Let it cool down for 5-10 minutes before serving.

      Video

      Notes

      Ingredients Notes:
      • To substitute for rolled oats, try quick-cooking or instant oats. Subbing with oat flour will alter the texture but it will still be delicious!
      • If you run out of plant-based milk (all types of milk will work such as almond milk, oat milk, soy milk, etc), try substituting it with fruit juice. Water will also work fine, but then I recommend adding a bit more sweetener.
      • I used sweetened applesauce but feel free to use unsweetened one. In that case, you might need to add 1 teaspoon more maple syrup.
      • The flax egg is optional, if you would like more texture and ‘bite’ to your baked oats.
      Equipment Notes:
      • You can also use a food processor instead of a blender. The oats do not get processed as finely but this will be solved if you process the batter longer.
      • If you are making a bigger batch, using an immersion blender will also work.
      • You can also microwave instead of using an oven, although I recommend using the oven. To microwave, start with 1 minute and then increment by 30 seconds if it’s still not cooked through. I need 1.5 minutes (90 seconds) in total but the time will vary depending on the microwave.
      • I have not tested this recipe using an air fryer but I imagine it will work. Feel free to experiment and let me know in the comments how it went!
      Storage and Meal Prep:
      • Store your baked oats in the refrigerator for up to 5 days.
        • To reheat, pop it in the oven for 5-10 minutes at 175°C (350°F), or simply microwave it in 30 seconds increments.
      • You can also freeze this for up to 3 months.
        • To reheat, bake it in the oven for 5-10 minutes at 200°C (390°F).
      Other Notes:
      • The calorie information is calculated based on just the base recipe, excluding toppings. The following are the additional calories of the toppings:
        • mixed berries: 20 kcal
        • apple, cinnamon, and raisins: 43 kcal
        • brownie: 100 kcal
        • peanut butter and jelly: 114 kcal
        • matcha and dark chocolate: 73 kcal

      Read More

      November 24, 2022
      2 Comments
      Breakfast
      1

      Chocolate Chip Baked Oats

      Just 5 minutes of actual cooking and 7 ingredients are all you need to make this delicious, cake-like chocolate chip baked oats. It feels like you’re eating dessert and yet it’s healthy enough for breakfast!

      A hand grabbing a close-up of chocolate chip baked oats with beige napkin in the background

      In this post you’ll learn:

      Why You Will Love This Recipe

      • Quick and easy: You only need 5 minutes of actual cooking and 7 ingredients.
      • Healthy: The base for the recipe uses wholesome plant-based ingredients. Feel free to reduce the chocolate chips used if you want to make it even healthier!
      • It feels like having dessert for breakfast: It feels a bit like eating cake for breakfast, but without feeling any guilt! It has that classic flavor of chocolate chip cookies but in the form of baked oats.
      • Perfect for meal prep: Tight on time? You can make this banana chocolate chip baked oats ahead and store them for up to 5 days in the fridge, or up to 3 months in the freezer.
      • Vegan and naturally gluten free.
      A close-up of baked oats with chocolate chips with a spoon on the right

      Are baked oats good for you?

      Yes! Oats are loaded with fiber, vitamins, minerals, and antioxidants. Some health benefits include lowering cholesterol levels, improving blood sugar control, and helping you feel full!

      This recipe only uses wholesome plant-based ingredients. And although chocolate chips are not the healthiest ingredient, this baked oats recipe is a much better alternative to eating chocolate chip cookies or any store-bought chocolate chip cakes since this recipe uses wholesome rolled oats instead of plain flour and does not include added sugar!

      Are baked oats the same as oatmeal?

      In terms of ingredients, they are very similar but the most important difference is in the texture. The oats in a baked oatmeal recipe are not blended while it gets blended in baked oats. This gives baked oats a more fluffy, cake-like texture. On the other hand, baked oatmeal has more bite to it, more like a chewy granola bar texture.

      But fret not, both chocolate chip baked oatmeal and baked oats are both tasty!

      Ingredients

      Labelled rolled oats, milk, banana, chocolate chips, baking powder, banana, cinnamon, and salt in measuring cups & spoons
      • Rolled oats: The good old fashioned oats. It’s a healthy base for this dessert-like recipe.
      • Banana: Banana acts as a natural sweetener and egg substitute in this recipe. An important ingredient in the recipe as its flavor is unique and the baked banana flavor makes this recipe irresistible.
      • Chocolate chips: This is the real reason why you clicked on this recipe, isn’t it? Chocolate chips give this baked oats recipe a fun twist! If it’s hard for you to find chocolate chips, you can also use chocolate sprinkles.
      • Plant-based milk: Adds moisture and creaminess to the baked oats. I used soy but feel free to use any other plant-based milk!
      • Peanut butter: The slight bitterness rounds up the recipe nicely. Feel free to sub this with another nut/seed butter.
      • Cinnamon: Adds a warm punch to this recipe, although feel free to skip it if you don’t like cinnamon.
      • Baking powder: Helps the baked oats to rise.
      • Salt: A natural flavor enhancer to deepen the flavor of these baked oats a bit more.

      Step-by-step Instructions

      Blend: Blend all the ingredients except the chocolate chips together in a blender until smooth. So there’s no need to separate the dry ingredients from the wet ingredients here!

      Bake: Mix in the chocolate chips, then bake at 175°C (350°F) for 20-25 minutes. That’s it! Two simple steps that will get you dessert for breakfast! And it’s great for meal prep too!

      Banana, rolled oats, cinnamon, milk and other ingredients of baked oats in a blender
      Blending the oats mixture as the baked oats batter
      Baked oats batter in a small white ramekin
      Baked oats batter with chocolate chips in a small white ramekin

      I don’t have a blender. Can I use a food processor or an immersion blender instead?

      Yes, you can. It will probably take longer to get everything blended up smoothly with a food processor but it will still work. When I tried this, the oats do not get processed as finely. This makes the baked oats to be less fluffy but it is still tasty!

      However, if you do want to have fluffy baked oats using a food processor, here are some tips:

      • Make a bigger batch so the food processor gets filled up and can blend better
      • Process them longer
      • First process the rolled oats until they become fine flour. Then add the other ingredients and blend
      • Use oat flour instead of rolled oats

      If you want to use an immersion blender, be sure to make a bigger batch so there is enough batter to blend smoothly.

      Ingredients Substitutions

      Some substitutions if you are running out of a certain ingredient, or just don’t like them.

      • Rolled oats: Quick-cooking and instant oats are great substitutes. Subbing with oat flour will alter the texture but it will still work. For more information about the different types of oats (including pictures), check out this article. You can also experiment with other rolled grains such as dried spelt.
      • Bananas: You can substitute them with apple sauce or pumpkin puree. However, this will definitely alter the taste and I strongly recommend using a banana for this recipe. If you are subbing them, don’t forget to add some sweetener.
      • Chocolate chips: Sub this with chopped or shaved chocolate bars, or chocolate sprinkles.
      • Plant-based milk: You can use all kinds of plant-based milk! But if you run out of milk, try substituting it with fruit juice. Water will also work fine, but then I recommend adding a bit more sweetener.
      • Peanut butter: Using any other nut or seed butter would be fine! It will affect the taste but it will still be delicious.
      • Baking powder: Without baking powder, your baked oats will not rise. I have not tried any substitution but feel free to experiment by substituting 1 teaspoon of baking powder with 1/4 teaspoon of baking soda + 1/2 teaspoon of vinegar.
      Someone grabbing one of the three chocolate chip baked oats in small white ramekins

      How should I store my baked oats?

      • Fridge: Store your baked oats in the refrigerator for up to 5 days. To reheat, pop it in the oven for 5-10 minutes at 175°C (350°F), or simply microwave it in 30 seconds increments.
      • Freezer: You can also freeze this for up to 3 months. To reheat, bake it in the oven for 5-10 minutes at 200°C (390°F).

      Can I make a bigger batch of these baked oats?

      Absolutely! Feel free to double, triple, quadruple, …, etc the recipe!

      If you are making a big batch to meal prep, or for a gathering, it might be easiest to use a larger baking or casserole dish instead of small ramekins. The baking time would increase so that everything will be cooked through.

      For example, if you are making 4 servings in a larger dish, I would start with 35 minutes of baking. Then check if it’s still underbaked, and continue. Remember that it’s best to underbake than overbake since you cannot undo overbaking!

      Can I meal prep with the baked oats?

      For sure! Make a big batch, bake them, and store them in the fridge or freezer. It will make your day feel special having such a treat for breakfast!

      Close-up of banana baked oats with chocolate chips, with the right side cut off

      I want to make this recipe an indulgent dessert instead of a healthy breakfast recipe!😋

      Sure you can!😉

      I would then add more sweetener, starting with 2 teaspoons of your sweetener of choice per serving. I like using date paste but feel free to sub with maple syrup, agave syrup, light brown sugar, regular sugar, or whatever sweetener you prefer!

      You could also opt to add more chocolate chips, or make this a double chocolate chip recipe by adding 1 teaspoon of cocoa powder to the batter!

      If you want to batch this, a quick tip on measurement is that 1 Tablespoon is equal to 3 teaspoons. So if you are making 3 servings, you can add 6 teaspoons (3 * 2 teaspoons) of sweetener, equivalent to 1 Tablespoon.

      FAQ

      Can I use steel-cut oats for this recipe?

      No, the steel-cut oats will not blend enough to give you a cake-like texture. However, you can substitute the old-fashioned rolled oats with quick oats, instant oats, or even oat flour. The texture will be different with oat flour but it will still be delicious.

      Can I add vanilla extract?

      Of course! I have not tested this recipe with vanilla extract but I think it’s never wrong to add one to a baked good recipe 😉

      What size ramekin should I use?

      For a single serving, use an 8oz (250ml) ramekin.
      If you are making a bigger batch, you can use a bigger baking or casserole dish. Note that the baking time would increase if you are using a bigger baking dish such that everything is cooked through.

      Can I use a microwave instead of an oven?

      Can I use a microwave instead of an oven?
      Yes, you can! For my microwave, I need 1.5 minutes (90 seconds) for it to cook through. You might need anywhere between 1 to 3 minutes since every microwave is different.
      I suggest starting with 1 minute and then incrementing by 30 seconds if it’s still not cooked through.

      Can I use an air fryer instead of an oven?

      I have not tested this recipe using an air fryer but I imagine it would work by baking it at 175°C (350°F) for 8-10 minutes. Let me know in the comments if you decided to try this method!

      Looking for Variations?

      Try making Nutella baked oats by substituting the peanut butter with this homemade Nutella!

      Or check out the following tasty variations of baked oats without bananas!

      • cinnamon apple baked oats
      • peanut butter and jelly baked oats
      • mixed berries baked oats
      • brownie baked oats
      • matcha and dark chocolate baked oats

      Or try one of my overnight oats recipes:

      Print Recipe
      5 from 1 vote

      Chocolate Chip Baked Oats

      Just 5 minutes of actual cooking and 7 ingredients are all you need to make this delicious, cake-like chocolate chip baked oats. It feels like you're eating dessert and yet it's healthy enough for breakfast!
      Cook Time25 minutes
      Cooling Down Time5 minutes
      Total Time30 minutes
      Course: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: chocolate chip baked oats
      Servings: 1 serving
      Calories: 392kcal

      Ingredients

      • ½ cup rolled oats 45 grams
      • ½ medium banana 65 grams
      • ¼ cup plant-based milk 60 ml, I used soy but any plant-based milk will work
      • 1 Tablespoon peanut butter 15 grams, or sub with another nut / seed butter
      • ¼ teaspoon cinnamon
      • ½ teaspoon baking powder
      • a pinch of salt
      • 1 Tablespoon chocolate chips

      Instructions

      • Blend: First heat the oven to 175°C (350°F). Then place all ingredients except the chocolate chips in a blender. Blend until smooth for about 1 minute.
      • Transfer: Transfer the batter to a 250ml (8oz) ramekin. Add the chocolate chips and mix.
      • Bake: Bake for 20-25 minutes. Let it cool down for 10 minutes before serving.

      Video

      Notes

      Ingredients Notes:
      • To substitute for rolled oats, try quick-cooking or instant oats. Subbing with oat flour will alter the texture but it will still be delicious!
      • Feel free to substitute the chocolate chips with chopped or shaved chocolate bars, or chocolate sprinkles.
      • If you run out of plant-based milk, try substituting it with fruit juice. Water will also work fine, but then I recommend adding a bit more sweetener.
      • Feel free to add 1/4 teaspoon of vanilla extract per serving if you are a fan of vanilla!
      Equipment Notes:
      • You can also use a food processor instead of a blender. The oats do not get processed as finely but this will be solved if you process the batter longer.
      • If you are making a bigger batch, using an immersion blender will also work.
      • You can also microwave instead of using an oven, although I recommend using the oven. To microwave, start with 1 minute and then increment by 30 seconds if it’s still not cooked through. I need 1.5 minutes (90 seconds) in total but the time will vary depending on the microwave.
      • I have not tested this recipe using an air fryer but I imagine it will work. Feel free to experiment and let me know in the comments how it went!
      Storage and Meal Prep:
      • Store your baked oats in the refrigerator for up to 5 days.
        • To reheat, pop it in the oven for 5-10 minutes at 175°C (350°F), or simply microwave it in 30 seconds increments.
      • You can also freeze this for up to 3 months.
        • To reheat, bake it in the oven for 5-10 minutes at 200°C (390°F).

      Read More

      November 3, 2022
      1 Comment
      A jar of homemade Nutella from above
      Breakfast
      4

      Vegan Nutella

      Three ingredients and a food processor. That’s all it takes to make your homemade vegan Nutella, free from all the added sugar, palm oil, and milk powder that’s added to the store-bought ones. And it tastes way better too!

      A jar of homemade vegan Nutella from above.

      In this post, you’ll learn:

      Is Nutella Vegan?

      No, Nutella is not vegan as it contains milk powder. And unfortunately, the store-bought ones also do not contain the most nutritious ingredients. If you look at the ingredient label, the first two are sugar and palm oil. Hazelnut only comes in third at 13%. Sugar and oil don’t sound like a healthy combination I bet.

      But if you make your own Nutella at home, you’re 100% in control of what goes in there. This recipe only uses whole food, plant-based ingredients and you can control how much sweetness goes in there.

      This way, you can really enjoy the rich, decadent chocolate hazelnut spread and also get the health benefits of eating something made from whole food! Win-win situation. 😉

      A jar of homemade Nutella with a spoon.

      Ingredients

      • Hazelnuts: The star ingredient that makes your nut butter tastes like Nutella.
      • Dates: For some natural sweetness coming from whole food.
      • Cocoa powder: For that chocolatey goodness.
      • Salt: To enhance the flavor.
      • Water: To help blend your Nutella and get that creamy texture.
      ingredients of vegan nutella: hazelnuts, cocoa powder, dates, and salt

      I know, I know. I said three ingredients but why do we have five now? I think I can safely assume everyone has salt and water at home right?

      P.S. Speaking of brown hazelnuts, dates, and cocoa powder, why not check out my Ultimate List of 35 Brown Vegetables Names + Pictures? I’ve included fun facts, photos, and how to use them in cooking! 🤎

      What kind of dates should I use?

      I used deglet nour dates to test this recipe which are more on the drier side. You can use other varieties (such as medjool or mazafati dates) but just make sure you adjust the water added.

      For instance if you are using fresh dates, you would not need as much water. Start with half of the water from the soaked dates, then add in 2 more tablespoons every 10 seconds until you get a nut butter that is creamy, light, and easily spreadable.

      How to Make Vegan Nutella

      Soak – Roast – Peel – Blend. Four simple steps to make this dairy-free, vegan Nutella at home.

      Prefer to watch instead? Jump to video here.

      Close up of a spoonful of vegan Nutella

      Soak: Soak the dates in hot water, with a lid on top of the bowl to trap in the steam and heat.

      Roast: Roast the hazelnuts until the skin starts to crack. This will release some natural oil so it’s easier to blend the hazelnuts into that creamy hazelnut butter. Moreover, roasting also enhances the flavor so you get that rich hazelnut flavor.

      Roasted hazelnuts with some cracked skins on a baking sheet

      Peel: Peel off the hazelnut skin as the skin is bitter and rancid. You will also get a smoother texture of your hazelnut butter by doing this.

      Unpeeled roasted hazelnuts on a light grey kitchen towel.
      Peeled roasted hazelnuts on a light grey kitchen towel.

      Blend: Blend the peeled hazelnuts in a food processor until it reaches the consistency of nut butter. The hazelnut butter should be runny such that it drips down from a spoon when you scoop it. Then add the remaining ingredients and blend again. And that’s it!

      Hazelnut in a food processor
      Crushed hazelnut in a food processor
      Hazelnut starting to look a bit more nut butter in a food processor
      Hazelnut butter in a food processor
      Dates, cocoa powder, and salt with nut butter in a food processor
      Homemade vegan Nutella in a food processor

      Tips to Successfully Make Nutella at Home

      Use a high-speed food processor. This is the secret to making any nut butter. Mine has the power of 1200 Watt. If you have a lower-speed one, it would take longer to blend but be patient — you’ll get there. A jar of this velvety homemade Nutella is waiting for you at the other end!

      When soaking the dates with hot water, make sure you cover with a lid on top to trap in the heat. This is crucial to soften the dates so it can mix well with the hazelnut butter.

      To achieve that rich, creamy texture, make sure you add enough water. I found that 130 ml worked well but it still depends on how much water your dates absorb when being soaked. You might need more, you might need less. It depends on the dates that you use.

      Storage Instruction

      Store this chocolate hazelnut butter goodness in an air-tight container in the fridge for up to 3 weeks. Though I have to say, you deserve an award if you manage to not finish this spread within a couple of days. It’s that delish!

      FAQs

      How can I substitute hazelnuts?

      The closest substitute would be almonds. And one nice thing is that you don’t have to peel off the almond skin so you would save a bit of time there. The flavor will be different and it will not taste like the authentic Nutella but it will for sure still be delicious!

      Can I use a blender instead of a food processor?

      Yes, although you might need more time to blend everything together since a blender is made to process liquid instead of solid food. If you have a bigger blender, make sure to double up the recipe portion to ensure that the hazelnuts will blend smoothly.

      Can I substitute the dates with maple syrup or another sweetener?

      I have not tested this recipe with other sweeteners so I wouldn’t recommend doing so.

      Looking for more breakfast and snack recipes?

      Check out this coconut almond butter recipe or this vegan scrambled egg toast recipe. And if you like to spread some quark on top of your bread like a German, check out my 1-ingredient Vegan Quark recipe!

      And if you’re looking for ways to use up this jar of Nutella, try my Nutella Mochi Daifuku Balls recipe for a quick 25 minutes recipe to make your own mochi at home, which tastes so much better than store-bought mochi!

      Or feeling like meal-prepping for the busy days ahead? Try making these frozen berries overnight oats, or the chia pudding cousin of Flax Seed Pudding (3 Delicious Variations)! Or maybe the more decadent versions such as this Oreo overnight oats or Biscoff overnight oats 😋

      Want something more ‘cakey’? Try these one of the 5 Variations of Baked Oats without Banana, or this Chocolate Chip Baked Oats recipe!

      A jar of homemade Nutella from above
      Print Recipe
      5 from 3 votes

      Vegan Nutella

      Three ingredients and a food processor. That's all it takes to make your homemade vegan Nutella, free from all the added sugar, palm oil, and milk powder that's added to the store-bought ones. And it tastes way better too!
      Prep Time10 minutes
      Cook Time15 minutes
      Total Time25 minutes
      Course: Breakfast, Dessert, Snack
      Cuisine: American, Italian
      Keyword: vegan nutella
      Servings: 20 servings
      Calories: 88kcal

      Equipment

      • 1 food processor

      Ingredients

      • 60 grams dates about 8 pieces; I used deglet nour dates, but you can use any kind (see FAQ above)
      • 130 ml hot water (1/2 cup + 1 Tablespoon)
      • 250 grams hazelnuts (1 3/4 cup) unpeeled
      • 2 table spoons cocoa powder
      • ¼ tea spoon salt

      Instructions

      • Soak: Soak the dates in hot water with a lid on top to trap in the heat and steam. Putting the lid on top will soften the dates so they will mix well in the nut butter.
      • Roast: Preheat your oven to 170C (340F). Roast the hazelnuts on a baking sheet for 10-12 minutes until the skins darken and crack. Start with 10 minutes. If the skin has not cracked, roast back in the oven in an increment of 1 minute but be careful not to burn them.
      • Peel: Let the hazelnuts cool down for about 3 minutes. Then transfer on a kitchen towel. Wrap the kitchen towel around and rub the nuts to loosen and peel off the skin.
        Remove at least 60% of the skin since the skin tastes bitter and rancid. Some of the tougher skins could be removed by peeling by hand afterwards.
      • Blend: Transfer the peeled hazelnuts to the food processor. Process until smooth and until it reaches a nut butter consistency. It should take 7-12 minutes depending on the power of the food processor. You may need to scrape down the sides of the food processor.
      • Add cocoa and blend: Add the cocoa powder, salt, soaked dates, and the water from the dates. Continue to process for 3 more minutes until your homemade Nutella becomes creamy and spreads easily.
        If you are using other types of dates other than deglet nour that I use, see note below.

      Notes

      • If you are using fresh dates that are less dry than the deglet nour dates that I use, start with half of the water from the soaked dates. Process for 2 minutes at first. If the texture is still lumpy and not runny yet, add 2 tablespoons of water every 10 seconds until you reach the desired consistency. The homemade Nutella should be creamy and spreads easily.
      • Use a high-speed food processor. This is the secret to making any nut butter. Mine has the power of 1200 Watt. If you have a lower-speed one, it would take longer to blend but be patient — you’ll get there!
      • When soaking the dates with hot water, make sure you cover with a lid on top to trap in the heat. This is crucial to soften the dates so it can mix well with the hazelnut butter.
      • To achieve that rich, creamy texture, make sure you add enough water. I found that 130 ml worked well but it still depends on how much water your dates absorb when being soaked. You might need more, you might need less.

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      August 28, 2022
      4 Comments