Print

Biscoff Baked Oats with Strawberries

To view of Biscoff baked oats with strawberries in a ramekin.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale
  • 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)

Instructions

  1. 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.)
  2. 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.
  3. Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk and brown sugar replacement. Mix until combined well.
  4. Add the mix-ins: Stir in most of the chopped strawberries (reserve a few pieces for the topping).
  5. 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.
  6. 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.
  7. 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.

Equipment

Notes

  1. Old Fashioned Rolled Oats. Use store-bought or homemade oat flour instead for convenience if preferred.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. See the ‘Variations’ section above in the post if you would like to customize these Biscoff baked oats.

Nutrition

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