Biscoff Baked Oats with Strawberries
These Biscoff Baked Oats are easy to make and taste just like a moist spiced cake! It’s a nutritious and feel-good high protein breakfast that is full of warming spices, packed with juicy pops of fresh strawberries, and has a delectable Biscoff spread filling in the center and crunchy Biscoff cookie on top!
- Biscoff ANYTHING tastes amazing.
- Biscoff Baked Oats are an out of this world delicious, nutritious and feel-good breakfast!
These Biscoff Baked Oats are easy to make and high in protein thanks to protein powder. They’re full of pops of fresh strawberries, spiced cinnamon-y brown sugar notes, and they have an irresistible Biscoff spread filling in the center and are topped with a Biscoff cookie for some crunch!
I’ve already made a Biscoff Overnight Oats with strawberries on this blog. The flavor combination is so good that it was only natural for me to make a baked oats version!
As usual, there’s no banana or flour in my baked oats recipes except for my Banana Bread Baked Oats. I use unsweetened apple sauce to create a lovely, moist cake-like texture for baked oats.
Why This Recipe Works
- Easy to make. Blend the oats, mix everything, then pour into a ramekin and bake! Simple and easy peasy.
- Incredible cake-like texture. The combination of unsweetened apple sauce and whey-casein protein powder gives these Biscoff baked oats a soft and fluffy cake-like texture.
- Nutritious. These baked oats are high in protein and fiber thanks to protein powder, fresh strawberries and oats. When eaten in moderation, Biscoff spread and cookies can be part of a healthy diet and lifestyle.
- Enjoy them anytime! Kickstart your morning with this delectable and satiating breakfast. Or have it as a snack, dessert or whenever you’re hungry or a Biscoff craving hits!
- Meal prep friendly. Make several servings at once to enjoy during the week!
Ingredient Notes and Substitutes
- Old Fashioned Rolled Oats: Use gluten-free certified oats if needed. Instant/quick cooking oats will work too, but I feel the texture is more cake-like with old fashioned rolled oats. Steel cut oats are difficult to blend up into a fine flour and I don’t recommend using them. Store-bought oat flour which is already fine ground can be used instead.
- Snickerdoodle Powder: I used PEScience Snickerdoodle Select Protein, which is a whey-casein protein powder blend. The brown sugar and cinnamon flavors taste delicious in these Biscoff baked oats! However, you can use vanilla flavored protein powder and add extra cinnamon (½ teaspoon recommended but more to taste if preferred). Either a whey-casein, pure casein, pure whey or plant-based protein will work for baked oats. Note that whey-casein and vegan proteins result in soft and fluffy baked goods as opposed to whey, which can result in dryer than ideal baked goods if baked for too long. If using a plant-based vegan protein powder, add 1-2 tablespoons more milk – they absorb more liquid than other types of protein powders.
- Ground Cinnamon: For more warming cinnamon-y flavors.
- Baking Powder: To help our baked oats rise.
- Unsweetened Apple Sauce: Binds the ingredients together and makes these Biscoff baked oats ultra-soft and fluffy on the inside. If preferred, you can use half of a small banana (about 50 grams) or 3 tablespoons plain Greek yogurt instead.
- Liquid Egg Whites: Use the type that comes in a carton. It’s available in the fridge section of most supermarkets. Egg whites liquid helps our baked oats to rise and adds protein. Alternatively, use 1 whole egg and bake for a few extra minutes.
- 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. Alternatively, use any other type of sugar-free granulated sweetener made from monkfruit, stevia, allulose, etc. You could also use regular granulated white sugar, brown sugar, coconut sugar or ½ to 1 tablespoon of a natural liquid sweetener like honey, maple syrup, date syrup or agave syrup.
- Strawberries: Strawberries and Biscoff taste great together! Feel free to use other fruit or leave it out if you rather not add any fruit to your baked oats.
- Lotus Biscoff Spread: A type of cookie butter spread that has a sweet spiced caramel flavor with cinnamon notes. Substitute with any other creamy/smooth or crunchy style speculoos or cookie butter spread.
- Lotus Biscoff Cookie. For some crunch on top. Any other speculoos or spiced cookie like a gingersnap can be substituted.
Full ingredient list and amounts are in the recipe card below.
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How to Make Biscoff Baked Oats
- Combine the dry ingredients. Blend the oats into a fine flour using a mini blender (Nutribullet, Blend Jet, or a small food processor work well here). Transfer to a medium bowl and mix in the rest of the dry ingredients – the snickerdoodle protein powder, ground cinnamon and baking powder.
- Add the wet ingredients. Stir in the wet ingredients – the unsweetened apple sauce, almond milk, liquid egg whites and brown sugar replacement – until combined well.
- Add the mix-ins. Gently stir in the most of the chopped strawberries (reserve a few pieces for topping).
- Assemble. Pour most of the batter into a lightly greased ramekin. Add the Lotus Biscoff Spread in the center and cover with the remaining batter. Top with the reserved strawberries and place the Biscoff Cookie on top (either whole or crumbled).
- Bake. Bake in a preheated oven at 180°C / 356°F / Gas Mark 4 for 25-30 minutes or until risen and the edges have pulled away from the sides of the ramekin. Cool for 5-10 minutes.
- Enjoy! It’s super fluffy and delicious while nice and warm!
Storing: If you prefer to eat it the next day or save these Biscoff baked oats for later, allow to cool completely before wrapping tightly with a sheet of aluminum foil or cling wrap. Store in the fridge for up to 3-4 days. Reheat in the microwave for about a minute on high and enjoy when ready to eat!
Full detailed instructions are in the recipe card below.
- Use a large enough ramekin or oven-safe bowl. A 12 or 14-ounce ramekin (about 1-½ cups) works best and will have enough space for these baked oats to rise without spilling over the edges during baking. You could also use a shorter but wider baking dish or oven safe bowl and bake for 20-25 minutes for a cake-like texture.
- Baking time and oven placement. For smaller ovens, bake on the center rack for 25-30 minutes for a cake-like texture. For medium or large sized oven, bake on the 2nd rack from the top. This will ensure that the center of these baked oats will be fully cooked and not gooey within 25-30 minutes. Avoid baking for longer than 30 minutes – it could lead to an unideal dryer texture.
- For baked oats with a gooey center but firm exterior. Bake for 15-20 minutes.
- Meal prep option. Multiply the amounts for the recipe ingredients by the number of servings you would like to make. Use a high-speed regular sized blender to blend the oats into a fine flour. Mix all the ingredients in a large bowl before folding in the mix-ins. Pour into multiple ramekins, oven safe bowls or baking dishes and add the toppings. Bake as indicated but note that you may need to adjust the baking time if you are making several servings. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap. Store in the fridge and enjoy within 3-4 days.
- Add nuts. Chopped pecans, walnuts, almonds, pistachios, hazelnuts, etc.
- Use another type of fresh fruit. Raspberries, sliced cherries, blueberries or blackberries would taste great in these Biscoff baked oats.
- Add chocolate chips. Dark, milk, peanut butter, caramel, etc.
- 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 to make 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 oats and make sure that the protein powder you’re using is gluten-free too.
- Omit the protein powder. Use more blended oats (60 grams total). Feel free to stir in some smooth almond or peanut butter into the base to add a little natural protein.
- Use an unflavored protein powder. Add ½ teaspoon ground cinnamon and ¼ teaspoon vanilla extract to yield a similar flavor for the base. Add more sweetener to taste.
If you make baked goods with oat flour or baked oats regularly, it’s convenient and cheaper to have homemade oat flour on hand in your pantry. Making your own oat flour (blended oats) is simple and quick and easy. Fill a high-speed blender (I love my Kitchen Aid blender for this job) or food processor half-way full with oats. Blend for 20-40 seconds until a fine texture is achieved. Transfer to an airtight sealed container and store in a cool dry area. Use within 3 months.
Yes, and this makes them the perfect make ahead and meal prep breakfast! To reheat after refrigerating, cover the top of the ramekin with a sheet of kitchen towel and microwave on high for 1 minute or until warm throughout. Note that the Biscoff cookie will become softer after refrigerating and microwaving but it’ll still taste great!
Any type of spiced cookie butter spread, like the one from Trader Joe’s will work. In a pinch, mix together a tablespoon of smooth peanut butter or almond butter and with ⅛ teaspoon each of ground nutmeg and cinnamon and 1 teaspoon brown sugar replacement, regular brown sugar or brown sugar syrup.
MADE THIS RECIPE? If you make this recipe, leave a comment below and let me know how you liked it! Take a photo and tag it with @thatspicychick on Instagram and hashtag it #thatspicychick and I’ll be sure to share your masterpiece!
More Baked Oats
Biscoff Baked Oats with Strawberries
Easy to make and taste just like a moist spiced cake, these Biscoff Baked Oats are full of warming spices, packed with juicy pops of fresh strawberries, and have a delectable Biscoff spread filling in the center and crunchy Biscoff cookie on top!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Cooking Oil Spray, to grease the ramekin
- 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
- 25 grams / ≈ ¼ cup Snickerdoodle Protein Powder (I used PEScience 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)
- 45–50 grams / 1 large or 2 medium Strawberries – chopped
- 15 grams / 1 TBSP Lotus Biscoff Spread (or other smooth or crunchy style cookie butter spread)
- 7.75 grams / 1 Lotus Biscoff Cookie (or other speculoos cookie)
- Prep: Preheat oven to 180°C / 356°F / Gas Mark 4. Lightly 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 1 spray to create a nonstick coating.)
- Combine the dry ingredients: Use a mini blender (such as Nutribullet, Blend Jet or a small food processor) to blend the oats into a fine flour. Transfer to a medium bowl and add the snickerdoodle protein powder, ground cinnamon and baking powder. Mix well to combine.
- Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk and brown sugar replacement. Mix until combined well.
- Add the mix-ins: Stir in most of the chopped strawberries (reserve a few pieces for the topping).
- Assemble: Pour most of the batter into the prepared ramekin. Add the Lotus Biscoff Spread in the center and cover with the remaining batter. Top with the reserved strawberries and place the Biscoff Cookie on top (either whole or crumbled). Place in the fridge for 5-10 minutes or let it sit for 10-15 minutes on the counter. This will allow the oats to absorb some of the liquid and the batter to set.
- Bake: Bake on the 2nd rack from the top of the oven (note 4) for 25-30 minutes or until the baked oats have risen and the edges have pulled away from the side of the ramekin. Transfer to a wire cooling rack and allow to cool for 5-10 minutes.
- Serve: Enjoy immediately while 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.
- Old Fashioned Rolled Oats. Use store-bought or homemade oat flour instead for convenience if preferred.
- Snickerdoodle Protein Powder. I used PEScience Snickerdoodle Select Protein, which is a whey-casein protein powder blend. The brown sugar and cinnamon flavors taste delicious in these biscoff baked oats! However, you can use vanilla flavored protein powder and add extra cinnamon (½ TSP recommended but more to taste if preferred). Either a whey-casein, casein, pure whey or plant-based protein will work for baked oats, but whey-casein and vegan proteins result in soft and fluffy baked goods as opposed to whey, which can become dry if baked too long. If using a plant-based vegan protein powder, add 1-2 tablespoons more milk – they absorb more liquid than other types of protein powders. If using an unflavored protein powder, add ½ TSP ground cinnamon, ¼ TSP vanilla extract, and additional brown sugar replacement to taste.
- Brown Sugar Replacement. I use Swerve Brown Sugar which is a sugar-free and calorie-free sweetener made from erythritol. Alternatively, use any other type of sugar-free granulated sweetener made from monkfruit, stevia, allulose, etc. You could also use regular granulated white sugar, brown sugar, coconut sugar or ½ to 1 tablespoon of a natural liquid sweetener like honey, maple syrup, date syrup or agave syrup.
- 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. If you prefer your baked oats to have a gooey center but firm exterior, bake for 15-20 minutes.
- Meal prep. Multiply the recipe ingredients amounts by the number of servings you would like to make. Mix all the dry ingredients in a large bowl. Then stir in the wet ingredients before folding in the mix-ins. Assemble as indicated in ramekins, baking dishes or oven-safe bowls and bake. Once completely cool, wrap each ramekin tightly in a sheet of aluminum foil or cling wrap. Store in the fridge and enjoy within 3-4 days. When ready to eat, reheat on high in the microwave for 1 minute or until warm throughout.
- 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.
- See the ‘Variations’ section above in the post if you would like to customize these Biscoff baked oats.
- Serving Size: 1 serving (whole recipe)
- Calories: 434
- Sugar: 12.5g
- Sodium: 684.7mg
- Fat: 12.3g
- Saturated Fat: 2.3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47.5g
- Fiber: 8.1
- Protein: 31.1g
- Cholesterol: 36.3mg
Keywords: biscoff baked oats, lotus biscoff baked oats, baked oats with biscoff
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