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Apricot Almond Baked Oats

Closeup top view of Apricot Almond Baked Oats in a white ramekin with handles.
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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!

Ingredients

Scale
  • 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)

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 2nd 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

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

Find it online: https://thatspicychick.com/apricot-almond-baked-oats/