Biscoff Baked Oats

5 from 3 votes

These high protein baked oats use everyday ingredients like quick oats and almond milk, but take it up a notch by introducing the irresistible Lotus Biscoff spread and crunchy Lotus biscoff cookies.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 367kcal

Author: Rachel Oostdyk

Ingredients

1/2 cup oats
1 tbsp sugar free maple syrup I use Lakanto brand
1/2 scoop chocolate protein powder
1 tbsp biscoff spread
1/2 tsp baking powder
1/2 cup vanilla Greek yogurt
1/2 cup almond milk
1/2 tsp vanilla extract

Optional Toppings

Biscoff Cookie
Biscoff Spread
chocolate chips

Instructions

Place the oats in a blender and blend on high to create a fine flour.
Add the rest of the ingredients and blend until combined.
Add the batter to small oven safe baking dish.
Bake at 350 for 20-25 minutes or until the oats rise up and feel soft when lightly pressed.
Top with a crumbled up Biscoff biscuit, additional Biscoff spread, and chocolate chips, if desired.

Notes

Start checking around the 20-minute mark to ensure the oats don't turn out too dry. While our blended baked oats were perfect at 23 minutes, oven variations might alter your cook time slightly.

Overmixing isn't a concern with this recipe since it has no flour. Though the mixture may seem too liquidy, trust the process; it'll set nicely once baked.

Feel free to multiply this recipe, but remember that a bigger batch in a larger dish might need more bake time. You'll know it's done when the oats puff up, have a bouncy texture when pressed, and start pulling away from the dish's sides.

Nutrition