Apricot Almond Baked Oats

These Apricot Almond Baked Oats are easy to make and have a soft and fluffy cake-like texture! They’re a healthy high protein breakfast that’s full of fresh apricots, almonds and white chocolate chips in a warm toned cinnamon and vanilla cake flavored base.

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Satisfy your cake for breakfast cravings with these Apricot Almond Baked Oats!

Inspired by my Apricot and Almond Oat Slices (oat bars) and the popular TikTok baked oats, this healthy baked oats recipe boasts the same brown sugar and cinnamon-y vibes. It’s a nutritious breakfast that’s refined sugar-free, made without flour and high in protein. 

This recipe also doesn’t call for banana and perfect for you if you’re looking for baked oats with no banana involved!

We have here: 

• Heart healthy wholegrain rolled oats. They get blended into a fine flour so that these baked oats taste like cake!
• Cake batter flavored protein powder. For that delicious vanilla cake flavor plus a good dose of protein to kickstart your morning.
• Cinnamon and brown sugar notes. This is a spice flavor combo that’s a match made in heaven!
• Refreshing pops of fresh juicy apricots, crunchy toasted almonds and white chocolate chips! Yum, yum YUM!

If you love baked oats recipes, try my raspberry chocolate chip baked oats and banana bread baked oats!

Ingredient Notes and Substitutes

• Cooking Oil Spray: To coat the inside of the baking dish and create a nonstick coating.
• Old Fashioned Rolled Oats: Use gluten-free certified oats if needed. Instant/quick cooking oats will work too, but I personally feel the texture is more cake like with old fashioned rolled oats. 
• Cake Pop Protein Powder: I used PEScience Cake Pop Select Protein, a whey-casein protein powder blend. If you don’t have a cake batter flavored protein powder, use vanilla protein powder instead and add ¼ teaspoon cake batter extract. Either a whey-casein blend, pure whey or casein, or plant-based protein powder will work. Note that you may need to add 1-2 tablespoons more milk if using a plant-based protein powder since it is more absorbent than whey or whey-casein blends.
• Ground Cinnamon: For a subtle and warming cinnamon-y flavor.
• Baking Powder: This will help our baked oats rise.
• Unsweetened Apple Sauce: This not only helps to bind the ingredients together, but also makes these Apricot Almond Baked Oats ultra-soft and fluffy on the inside. If preferred, you can use half a small banana (about 50 grams) or 3 tablespoons plain Greek yogurt instead.
• Liquid Egg Whites: To help our baked oats rise and add protein. Use the type that comes in a carton. It’s available in the fridge section of most supermarkets. I prefer it as it’s more convenient than cracking an egg and separating the whites from the yolk. You can use 1 whole egg if preferred but add a few extra minutes to the baking time.
• Unsweetened Almond Milk: Or use any plant-based or regular milk.
• Brown Sugar Replacement: I use Swerve Brown Sugar which is a sugar-free and calorie-free sweetener made from erythritol. It does not contain preservatives or artificial flavors and is a natural sweetener. You could also use a granulated white or golden sugar replacement such as the one from Lakanto brand. Granulated sweeteners made from monkfruit or stevia are alternate options. Feel free to use coconut sugar, regular brown or white sugar if you prefer.
• Sliced Apricots: I used fresh sliced apricots but frozen will work too. Alternatively, sliced fresh or canned peach (drain and pat-dry well) can be used instead too. Note that these baked oats may need an extra few minutes in the oven if using frozen or canned fruit. You can also use dried apricots when fresh ones are not in season.
• Almonds: Whole raw unsalted almonds or sliced almonds from the baking section at the supermarket will work.
• Sugar-free White Chocolate Chips: I like ChocZero brand but Lily’s white chocolate style baking chips taste great too. Feel free to use more or less depending on your preference.

Full ingredient list and amounts are in the recipe card below.

How to Make Apricot Almond Baked Oats 

1. Combine the dry ingredients. Use a mini blender (Nutribullet, BlendJet or a small food processor) to blend the oats into a fine flour. Transfer to a medium bowl and mix in the rest of the dry ingredients – protein powder, ground cinnamon and baking powder. 

2. Add the wet ingredients. Stir in the wet ingredients – the apple sauce, egg whites, milk, and brown sugar – until thoroughly combined.

3. Add the mix-ins. Stir in most of the sliced apricots, chopped almonds and white chocolate chips (reserve a few pieces of each for the topping).

4. Assemble. Pour the batter into a lightly greased ramekin or oven-safe bowl or dish. Top with the remaining apricots, almonds and white chocolate chips.

5. Bake. Bake in a preheated oven at 180°C / 356°F / Gas Mark 4 for 25-27 minutes or until the baked oats have risen, the edges have set and a toothpick inserted into the center comes out clean. Cool on a wire rack for 5-10 minutes.

6. Enjoy warm! Or wait for it to cool more and enjoy it at room temperature!

If you prefer to save it for later, cool completely, cover and store in the fridge. When ready to eat, reheat in the microwave until warm throughout. 

Full detailed instructions are in the recipe card below.

Variations

• Make it with different nuts. Chopped walnuts, pistachios, hazelnuts, pecans, etc. or a combination!
• Use another type of fresh fruit. Try raspberries, sliced cherries, blueberries, or blackberries instead of apricots. 
• Use different chocolate chips. Dark, milk, peanut butter, caramel, etc. would all taste delicious in these Apricot Almond Baked Oats.
• Make it vegan. Use a plant-based protein powder, dairy-free chocolate chips, and a flax egg (¾ tablespoon of ground flaxseed mixed with 1 and ¾ tablespoons water to make a replacement for about 40 grams of liquid egg whites). Use 79ml / ⅓ cup unsweetened almond milk as plant-based protein powders are more absorbent than whey or whey-casein protein powders.
• Make it gluten-free. Use gluten-free certified rolled oats and make sure that the protein powder you’re using is gluten-free.
• Omit the protein powder. Use more blended oats (60 grams total) or oat flour instead.
• Use an unflavored protein powder. Add ½ teaspoon cake batter extract and ¼ teaspoon vanilla extract to yield a similar flavor for the base.

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Apricot Almond Baked Oats

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These Apricot Almond Baked Oats are a nutritious high protein breakfast full of fresh apricots, almonds and white chocolate in a warm toned cinnamon and vanilla cake flavored base! They’re easy to make, meal prep friendly and so DELICIOUS!

• Author: Lavina
• Prep Time: 10
• Cook Time: 27
• Total Time: 37 minutes
• Yield: 1 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 spray Cooking Oil Spray
• 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
• 25 grams / ≈ ¼ cup Cake Pop Protein Powder (or use vanilla – I used PEScience Cake Pop Select Protein, a whey-casein blend – note 2)
• ¼ TSP ground Cinnamon
• 2 grams / ½ TSP Baking Powder
• 50 grams / 3 TBLS + 1 TSP Unsweetened Apple Sauce
• 40 grams / 2 TBLS + 2 TSP Liquid Egg Whites (from a carton, or use 1 whole egg)
• 50ml / 1.7 fluid ounces Unsweetened Almond Milk (or any plant-based or regular milk)
• 6 grams / ½ TBSP Brown Sugar Replacement, to taste (I used Swerve Brown Sugar – note 3)
• 50 grams / ≈ ⅓ sliced fresh Apricots (or sliced peach – note 4)
• 5 grams / 3-4 raw unsalted Almonds – chopped
• 5 grams / ≈ 1 TBSP Sugar-free White Chocolate Chips, or more to taste (I used ChocZero brand)

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Instructions

1. Prep: Preheat oven to 180°C / 356°F / Gas Mark 4. Spray a 12 or 14-ounce (12cm) ramekin or oven-safe bowl or small baking dish with cooking oil spray. Use your fingers or a pastry brush to coat the inside. (You only need a small amount of oil to create a nonstick coating.)
2. Combine the dry ingredients: Use a mini blender (Nutribullet, Blend Jet or a small food processor) to blend the oats into a fine flour. Transfer to a medium bowl and add the cake pop protein powder, ground cinnamon and baking powder. Mix again to combine.
3. Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk and granulated brown sugar replacement. Mix well until thoroughly combined.
4. Add the mix-ins: Stir in most of the sliced apricots, chopped almonds and white chocolate chips (reserve a few pieces of each for the topping).
5. Assemble: Pour the batter into the prepared ramekin and top with the reserved apricot, almonds and white chocolate chips. Allow to sit for 5-10 minutes so that the batter sets and the oats absorb some of the liquid.
6. Bake: Bake on the 2^nd rack from the top of the oven (note 4) for 25-27 minutes or until the baked oats has risen and a toothpick inserted into the center comes out clean. Transfer to a wire cooling rack and allow to cool for 5-10 minutes.
7. Serve: Enjoy warm. Or cool completely before wrapping tightly with a sheet of aluminum foil or cling wrap and storing in the fridge. Enjoy within 3-4 days.

Equipment

12 oz. Mini Cocotte with Handles

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Lily’s White Chocolate Style Baking Chips

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Nutribullet

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Notes

1. Old Fashioned Rolled Oats. Use store-bought oat flour instead for convenience if preferred. It won’t need blending due to already being fine ground.
2. Cake Pop/Cake Batter Protein Powder. If you don’t have a cake batter flavored protein powder, use vanilla protein powder instead and add ¼ teaspoon cake batter extract. If using an unflavored protein powder, add ½ teaspoon cake batter extract and ¼ teaspoon vanilla extract. Either a whey-casein blend, pure whey or casein, or plant-based protein powder will work. Note that you may need to add 1-2 tablespoons more milk if using a plant-based protein powder since it is more absorbent than whey or whey-casein blends.
3. Brown Sugar Replacement. I use Swerve Brown Sugar which is a sugar-free and calorie-free sweetener made from erythritol. It does not contain preservatives or artificial flavors and is a natural sweetener. You can use a granulated white or golden sugar replacement such as the one from Lakanto brand instead. Other sweetener options are ones made from monkfruit or stevia. Alternatively, you can use coconut sugar, regular brown or white sugar if you prefer.
4. Apricots. Use fresh when in season or dried apricots to make these baked oats anytime of the year. Sliced canned or fresh peaches can be used too as long as you drain and pat-dry them properly.
5. Baking time and oven placement tips. If your oven is small, bake on the center rack for 25-30 minutes for a cake-like texture. If you have a medium to large sized oven, bake on the 2nd rack from the top as indicated in the recipe instructions. It will ensure that the center of these baked oats will be fully cooked within 25-27 minutes. Do not bake for longer than 30 minutes – this could result in a dryer texture.
6. Blended baked oats method. To save time, opt for the viral TikTok style blended oats method. Blend the oats into a fine flour first, then add the rest of the ingredients except the apricots, almonds, and white chocolate chips until smooth. Stir in most of the mix-ins, then pour into the greased ramekin. Assemble and bake as indicated in steps 5 and 6 in the recipe. Note that with this method, you will lose some of the ingredients which will get stuck in the blender and the macros will vary.
7. Meal prep. Multiply the recipe ingredients by the number of servings you’d like to make by clicking the ‘2x’ or ‘3x’ buttons at the top of the recipe card. Mix all the ingredients in a large bowl before folding in the mix-ins. Divide the batter evenly into oven-safe bowls or ramekins. Top each bowl evenly with the reserved apricots, almonds and white chocolate chips. Bake as indicated. Once completely cool, wrap each ramekin tightly in a sheet of aluminum foil or cling wrap. Store in the fridge for up to 3-4 days. When ready to eat, reheat on high in the microwave for 1 minute to 1 minute and 10 seconds or until warm throughout. Note that these baked oats taste best within 3 days of making them.
8. To freeze. Once completely cool, run a knife along the edges to release the baked oats from the ramekin. Wrap with cling wrap or a small sheet of aluminum foil and place in a freezer-friendly airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven until warm throughout.
9. See the ‘Variations’ section above in the post if you would like to customize these baked oats or make them vegan.

Nutrition

• Serving Size: 1
• Calories: 388
• Sugar: 10.7g
• Sodium: 654.7mg
• Fat: 9.5g
• Saturated Fat: 2.7g
• Unsaturated Fat: 2.4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10.5g
• Protein: 32.2g
• Cholesterol: 37.5mg

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