Tag: raisins

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
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