Air Fryer Baked Oats
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This Air Fryer Baked Oats recipe is quick and easy to make and a healthy high protein breakfast! They have a fluffy cake-like texture and can be customized with your favorite flavorings, nuts, fruit and more!
Looking for more high protein baked oats recipes that also can be made in the air fryer? Try my Chocolate Hazelnut Baked Oats, this Lemon Curd Baked Oats, or Espresso Chocolate Chip Baked Oats next!
About This Recipe
After seeing the viral TikTok baked oats being made in an air fryer on Instagram, I knew I had to try it out for myself to see if it could:
- Save time but still taste just as delicious as baked oats made in the oven.
- Prevent me from having to heat up the kitchen during the summer months by switching on the oven.
Thirty-four tests (you read that right!) later, I finally landed on this air fryer chocolate baked oats recipe and it does NOT have a gooey center!
These single-serve air-fried baked oats is full of healthy fats, has no refined sugar or added sugar, and tastes like a delicious chocolate muffin!
If you’re looking for a healthy air fryer baked oats with no banana, you’ve come to the right place! I prefer to use unsweetened applesauce to yield a fluffy, moist and cake-like texture.
I also add protein powder to make these baked oats satiating and kick of my morning right! But you can leave out the protein powder if you like and they’ll still taste delicious! 👌
Table of contents
Why This Recipe Works
- Quick and easy. Mix, pour, add mix-ins and toppings, and air fry! That’s all there is to making this simple and easy air fryer baked protein oats breakfast!
- Tastes just like cake. Thanks to using unsweetened applesauce, blended oats and a whey-casein protein powder blend, these air fryer baked oats have a light, fluffy and moist cake-like texture on the inside and a firm set top.
- Healthy. Packed with protein and fiber, they are a nutritious breakfast for any day of the week!
- Customizable. You can mix up the flavors and add any spices, nuts, berries or even chocolate chips or chocolate chunks if you like!
- Satisfying any time of the day! It’s a tasty and satisfying breakfast that can also be enjoyed as a snack or even dessert!
Ingredient Notes and Substitutes
- Blended Old Fashioned Rolled Oats: Use homemade blended wholegrain oats or store-bought oat flour. Use gluten-free certified blended oats or oat flour if needed.
- Chocolate Protein Powder: I used PEScience Frosted Chocolate Cupcake Protein Powder, a whey-casein protein blend that makes baked treats like a chocolate cupcake! Use any type of chocolate protein powder (whey, casein, or plant-based). Note that plant-based protein/vegan powders will absorb more liquid than whey protein so I recommend adding 2 tablespoons more milk if using one. For this air fryer baked oatmeal recipe, whey-casein or plant-based protein powders work best as pure whey protein powder can result in a dryer texture.
- Unsweetened Cocoa Powder: I recommend a Dutch process unsweetened cocoa powder as it has a richer chocolate flavor and gives the air fryer baked oats a fudgier texture. However, natural unsweetened cocoa powder such as Hershey’s works too.
- Fine Sea Salt: To enhance the chocolate flavors and balance out the sweetness.
- Baking Powder: Helps the air fryer baked oats rise.
- Unsweetened Apple Sauce: Acts as a natural sweetener and adds moisture. It gives the air fryer baked oats a cake-like texture! Substitute with half a mashed banana (about 50 grams) or 2-½ to 3 tablespoons of plain Greek yogurt if desired.
- Liquid Egg Whites: Binds the ingredients together and adds protein. I recommend using liquid egg whites from a carton for convenience as then you don’t have to worry about what to do with the yolk! You can also use a whole large egg but note that the air frying time might have to be adjusted.
- Unsweetened Almond Milk: I love adding unsweetened vanilla almond milk to baked oats but regular unsweetened almond milk, any plant-based milk or regular milk will work.
- White Sugar Replacement: I used Lakanto Classic Monkfruit Sweetener to keep these baked oats low sugar but you can use regular white sugar, coconut sugar, or other sweetener such as stevia or allulose. Alternatively, use a natural sweetener like honey, maple syrup, date syrup or agave nectar.
- Blueberries: Fresh or frozen works but don’t thaw first if using frozen. You can use any berries you love.
- Pecans: Raw and unsalted as they’ll get toasted in the air fryer. You can chop them or leave them whole. Feel free to use you’re any of your favorite nuts! Almonds, walnuts, hazelnuts are some delicious options.
- Optional Toppings: Drizzle of peanut butter or other nut butter, seed butter, chocolate hazelnut spread, yogurt, berries, milk, etc.
Full ingredient list and amounts are in the recipe card below.
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How to Make Air Fryer Baked Oatmeal
Below is a visual step-by-step overview on how to make this recipe. The full recipe with detailed instructions can be found in the printable recipe card below.
Storing and Reheating Leftovers
If you prefer to enjoy your air fryer chocolate baked oats later, wait until completely cool and wrap the rim of the ramekin tightly with a sheet of aluminum foil. Alternatively, run a butter knife around the rim of the ramekin to unmold the baked oats and place in an airtight sealed container. Store in the fridge for 3-4 days.
When ready to eat, reheat in the microwave for 1 minute on high or until warm throughout. Add any desired toppings just before eating.
I don’t recommend reheating in the air fryer as the top can become crispier and the inside texture can become dryer.
Cook’s Tips
- How to quickly make homemade oat flour. If you don’t have any blended oats or oat flour on hand, simply blend old fashioned rolled oats or quick cooking oats in a spice grinder, a high-powered blender or food processor until a smooth flour like consistency is achieved. I like to keep homemade blended oats on hand so I can make baked oats anytime. It’s much cheaper to make your own oat flour than to buy and use store-bought oat flour! I use my Kitchen Aid high-speed blender and process a 1 kilogram (1000 grams) bag in two batches and store in an airtight sealed container.
- Preheat your air fryer. Although some air fryers such as my Ninja Foodi MAX Dual Zone Air Fryer state that preheating is not required, I find that preheating the air fryer yields a better, cake-like fluffy texture and reduces the cooking time.
- Don’t overcook. Air fryer baked oats can become dry on the inside and too crispy or burnt on top if cooked for too long. This is why I cover the top with foil first – to let the inside cook first without burning or drying out the top. Keep in mind all air fryers run differently so you may need to adjust the cooking time. It’s best to check after 10-12 minutes to see if it looks mostly set even though the top won’t have risen like a dome yet. You can determine if you need to continue cooking with the foil on if it still looks too wet. Once you remove the foil, the top will set, rise and cook fairly quickly.
- Wrap the foil around the top of the ramekin tightly. It will fly up to the heating element once you turn on the air fryer and burn if not secured tightly.
- For gooey air fryer baked oats. If you like your baked oats to have a gooey center and firm exterior, air-fry for 8-10 minutes with the foil and 5-6 minutes without.
- Meal prep and make ahead. Multiply the amounts for the recipe ingredients by the number of servings you would like to make. Click on the ‘2x’ or ‘3x’ button in the recipe card below to display the ingredient amounts for 2 or 3 servings. Mix all the dry ingredients in a bowl, then add the wet ingredients and stir to combine. Then fold in the mix-ins. Pour into multiple ramekins, oven safe bowls or baking dishes and add the toppings. Air fry as indicated and in batches if your air fryer is on the smaller side. Wait until completely cool and wrap the top tightly with a sheet of aluminum foil before storing in the fridge for 3-4 days.
Variations
- Make it vegan. Use a plant-based protein powder and a flax egg (¾ tablespoon of ground flaxseed mixed with 1 and ¾ tablespoons water makes a replacement for about 40 grams of liquid egg whites). Use 79ml / ⅓ cup unsweetened almond milk as plant-based protein powders absorb more liquid than whey or whey-casein protein powder blends.
- Make it gluten-free. Use gluten-free certified blended oats and make sure that the protein powder you’re using is free of gluten. If you have extreme sensitivities, make sure that all the ingredients you are using are processed in a gluten-free facility to avoid cross-over contamination.
- Add nut butter. You can add peanut butter or almond butter to the batter for extra flavor and healthy fats or use as a topping. I like drizzling peanut butter and Artisana Organics hazelnut cacao spread on top just before serving! Feel free to use any nut butter or seed butter you love.
- Omit the blueberries or use other berries. Leave them out or add as a topping after air frying if preferred. I recommend using raspberries or blackberries over blueberries as the latter tend to move and bleed and can sometimes cause uneven air frying. Raspberries are my go-to for baked oats and air fryer baked oats, but I used blueberries here as they weren’t available on the day I photographed this recipe.
- Add dried fruit. I can vouch that dried cranberries, dried blueberries and raisins work well!
- Add veggies for more fiber. I’ve made my Carrot Cake Baked Oats in the air fryer by using vanilla protein powder and adding some grated/shredded carrots and they come out delicious! I add flavor with warming spices like apple pie spice and ground cinnamon and top with cream cheese after air frying. Alternatively, you can add grated zucchini to these air fryer chocolate baked oats. Be sure to squeeze out the water first from the carrots or zucchini so that the batter isn’t too liquidy. A watery batter will require a longer air frying time, which can lead to a dryer texture!
- Use vanilla protein powder. If you aren’t a fan of chocolate, omit the cocoa powder and use unflavored or vanilla protein powder. Add vanilla extract and spices like cinnamon, pumpkin pie spice or apple pie spice to add some warming notes. Cut the liquid egg whites down to 30 grams (or use the equivalent of an egg white from 1 large egg) as there’s less dry ingredients without the cocoa powder.
FAQs
Yes, add 2-3 tablespoons more blended oats for a total of 60-65 grams to replace the protein powder. You’ll want to add additional sweetener and flavorings like spices and nut butters so that they don’t taste bland.
I don’t recommend using steel cut oats for baked oats as the texture is too hard to blend into a fine oat flour. Using steel cut oats will result in a chewier and dryer texture.
Yes, you can. I personally prefer the texture of baked oats that are made by mixing by hand as feel it’s more cake-like. Plus, you don’t have to deal with cleaning up the mess that can be caused by trying to scrape down all the batter from a blender jug!
Yes, preheat your oven at 350°F / 180°C and bake for about 25-27 minutes. If you have a large oven, I recommend baking on the 2nd rack from the top to ensure there is no gooey center and the baked oats cook through. For smaller sized ovens, you can bake on the center rack.
Depending on the texture you prefer, air frying baked oats can be quicker and more convenient than making baked oats in the oven. Since I prefer a fully cooked inside texture and no mushy or gooey center, the air fryer baked oats take about the same amount of time to make baked oats in the oven. However, if you like your baked oats with a gooey, soft center but crisp exterior, your air fryer baked oats will be done in a shorter amount of time than it takes to bake them in the oven.
Air fryer baked oats have a crisper top and a softer center compared to oven baked oats. Both have the texture of a cake or muffin on the inside.
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More Baked Oats Recipes To Try
Air Fryer Baked Oats
These Air Fryer Baked Oats are quick and easy to make and a healthy high protein breakfast you’ll love! They have a fluffy cake-like texture and can be customized with your favorite flavorings, nuts, fruit, and more!
- Prep Time: 8
- Cook Time: 18
- Total Time: 26 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Air Fry
- Cuisine: American
- Diet: Gluten Free
Ingredients
- ½ cup / 40 grams blended Old Fashioned Rolled Oats (oat flour, use GF certified if needed – note 1)
- ≈ ¼ cup / 25 grams Chocolate Protein Powder (whey-casein or plant-based preferred – note 2)
- 1.5 TBSP / 9 grams Unsweetened Cocoa Powder (Dutch processed recommended – note 3)
- ⅛ TSP (a small pinch) Fine Sea Salt
- ½ TSP / 2 grams Baking Powder
- 3 TBLS + 1 TSP / 50 grams Unsweetened Apple Sauce
- 2 TBLS + 2 TSP / 40 grams Liquid Egg Whites (from a carton, or use 1 whole egg)
- 1.7 fluid ounces / 50ml Unsweetened Almond Milk (or any plant-based or regular milk)
- 2 TSP / 10 grams White Sugar Replacement, to taste (I used Lakanto Classic Monkfruit Sweetener – note 4)
- ≈ ⅓ cup / 32 grams fresh Blueberries (or any berries – note 5)
- Cooking Oil Spray, to grease the ramekin
- 3–4 pieces / 6 grams unsalted raw Pecans – chopped or left whole
- Optional Toppings: Drizzle of peanut butter or other nut butter, chocolate hazelnut spread, yogurt, more berries, milk, etc.
Instructions
- Combine the dry ingredients: Mix together the blended oats, chocolate protein powder, unsweetened cocoa powder, fine sea salt and baking powder in a medium bowl until combined well.
- Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk and white sugar replacement. Mix well until everything is thoroughly combined.
- Add the mix-ins: Add most of the blueberries (reserve a few pieces for the topping) and gently mix to combine.
- Assemble: Lightly spray (one spray is enough) a 12 or 14-ounce (12cm) ramekin, oven-safe bowl or small baking dish with cooking oil spray. Use a pastry brush to coat the inside. Pour the batter into the ramekin and top with the reserved blueberries and pecans. Refrigerate (preferred) or allow to sit for 5-10 minutes on the counter so that the batter sets and the oats absorb some of the liquid.
- Preheat and prepare for air frying: Preheat your air fryer at 320°F / 160°C for 3 minutes. Meanwhile, tightly wrap the top part of the ramekin with a small sheet of aluminum foil.
- Air Fry: Air fry for 10-12 minutes. Pause the air fryer and carefully remove the foil. Lower the temperature to 300°F/150°C and air fry for 8-10 minutes. It’s done once the top has risen like a dome and a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes.
- Enjoy: Add desired toppings and enjoy warm!
Equipment
12 oz. Mini Cocotte with Handles
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PEScience Chocolate Cupcake Protein Powder
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- Blended Old Fashioned Rolled Oats: Use homemade blended oats or store-bought oat flour. If you have old fashioned rolled oats or quick cooking oats, blend 40 grams/ ½ cup in a spice grinder, high-powered blender or food processor until a smooth flour like consistency is achieved. Then proceed with the recipe.
- Chocolate Protein Powder. I used PEScience Select Chocolate Frosted Cupcake Protein Powder, a whey-casein protein blend that makes baked treats like a chocolate cupcake! Feel free to use any type of chocolate protein powder (whey, casein, or plant-based). Note that plant-based protein/vegan powders will absorb more liquid than whey-based protein so I recommend adding 2 tablespoons more milk if using one. For this air fryer baked oatmeal recipe, a whey-casein or plant-based protein powder will work best as a pure whey protein powder can result in a dryer texture.
- Unsweetened Cocoa Powder. I highly recommend using a Dutch processed unsweetened cocoa powder as it has a richer chocolatey flavor!
- White sugar replacement. Feel free to use any type of granulated or liquid sweetener of choice and either an artificial or natural sweetener. Liquid sweeteners like maple syrup, date syrup, honey or agave syrup can also be used. Half to 1 tablespoon should be plenty enough but adjust the amount to taste.
- Berries. Omit the berries or add them as a topping after air frying if preferred. I recommend using raspberries or blackberries over blueberries as the latter tend to move and bleed and can sometimes cause uneven air frying. Raspberries are my go-to for baked oats and air fryer baked oats, but I used blueberries in the pictures here as they weren’t available on the day I photographed this recipe.
- Meal prep and make ahead: Multiply the amounts for the recipe ingredients by the number of servings you would like to make. Click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings. Mix all the dry ingredients in a bowl, then add the wet ingredients and stir to combine. Then fold in the mix-ins. Pour into multiple ramekins, oven safe bowls or baking dishes and add the toppings. Air fry as indicated and in batches if your air fryer is on the smaller side. Wait until completely cool and wrap the top tightly with a sheet of aluminum foil before storing in the fridge for 3-4 days.
- Storing: Wait until completely cool and wrap the rim of the ramekin tightly with a sheet of aluminum foil. Alternatively, run a butter knife around the rim to unmold the baked oats and place in an airtight sealed container. Store in the fridge for 3-4 days.
- To reheat. When ready to enjoy warm, reheat in the microwave on high for 1 minute or until warm throughout. Add any desired toppings just before eating. I don’t recommend reheating in the air fryer as the top can become crispier and the inside texture can become dryer.
- Can I make this air fryer baked oats in the oven instead? Yes, preheat your oven at 350°F / 180°C and bake for about 25-27 minutes. If you have a large oven, I recommend baking on the 2nd rack from the top to ensure there is no gooey center and the baked oats cook through. For smaller sized ovens, you can bake on the center rack.
- See the ‘Variations’ section in the post above to customize these air fryer baked oats for specific dietary needs or with different flavorings.
Nutrition
- Serving Size: 1
- Calories: 372
- Sugar: 8.5g
- Sodium: 707.5mg
- Fat: 10.9g
- Saturated Fat: 1.8g
- Unsaturated Fat: 9.1g
- Trans Fat: 0g
- Carbohydrates: 39.6g
- Fiber: 10.8g
- Protein: 30.8g
- Cholesterol: 33.6mg
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