Name: Biscoff Raspberry Baked Oats
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup rolled oats; 1/2 ripe banana; 1/4 cup milk of choice; 1 tbsp maple syrup or honey; 1 tbsp Biscoff spread (plus extra for topping); 1/2 tsp baking powder; 1/2 tsp vanilla extract; Pinch of salt; 1/4 cup fresh or frozen raspberries

Jump to Recipe

Biscoff Raspberry Baked Oats combine the comforting warmth of oats with the sweet and slightly spiced richness of Biscoff spread, balanced by the tartness of fresh raspberries. This breakfast dish is easy to prepare and feels indulgent while still offering the wholesomeness of baked oats.

Why You’ll Love This Recipe

This recipe is perfect for anyone who enjoys a cozy, oven-baked breakfast with a touch of decadence. The natural sweetness of the Biscoff spread blends harmoniously with juicy raspberries, making each bite flavorful and satisfying. It’s also simple to prepare, uses everyday pantry ingredients, and can be enjoyed warm right out of the oven or reheated the next day. Whether you’re meal-prepping for the week or treating yourself on a weekend morning, this dish will quickly become a favorite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Rolled oats
Baking powder
Cinnamon
Salt
Milk (dairy or non-dairy)
Biscoff spread (smooth or crunchy)
Maple syrup or honey
Vanilla extract
Egg
Fresh or frozen raspberries

directions

Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or ramekin.
In a mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt.
In another bowl, whisk together the milk, Biscoff spread, maple syrup (or honey), vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients and mix until fully combined.
Gently fold in the raspberries, being careful not to crush them too much.
Transfer the mixture to the prepared baking dish and spread it evenly.
Bake for 25–30 minutes, or until the top is golden and the center is set.
Allow it to cool slightly before serving warm.

Servings and timing

This recipe yields 1 to 2 servings and takes approximately 10 minutes to prepare and 25–30 minutes to bake, for a total of 35–40 minutes.

Variations

Chocolate Chip Biscoff Baked Oats: Add a handful of chocolate chips for a richer, dessert-like version.
Banana Biscoff Baked Oats: Mash half a banana into the wet ingredients for added moisture and natural sweetness.
Vegan Version: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) and plant-based milk to make this recipe vegan.
Nut-Free Option: Skip any added nuts and ensure the milk and spread used are nut-free.
Berry Medley: Substitute raspberries with a mix of berries like blueberries and blackberries for a different flavor profile.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave for 30–60 seconds or in the oven at 300°F (150°C) for about 10 minutes until heated through. If it becomes dry, add a splash of milk before reheating.

FAQs

What is Biscoff spread?

Biscoff spread is a creamy or crunchy spread made from Biscoff cookies. It has a sweet, spiced, caramelized flavor.

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but the texture will be softer and less chewy than with rolled oats.

Can I use frozen raspberries?

Yes, frozen raspberries work well. Do not thaw them before adding to the batter to prevent extra moisture.

Is this recipe gluten-free?

If you use certified gluten-free oats and check that all other ingredients are gluten-free, then yes, it can be made gluten-free.

Can I prepare this the night before?

Yes, you can prepare the mixture the night before and refrigerate it. Bake it in the morning for a fresh, warm breakfast.

Can I double the recipe?

Absolutely. Double the ingredients and use a larger baking dish. You may need to extend the baking time slightly.

How do I know when it’s done baking?

The top should be golden and the center set. A toothpick inserted into the middle should come out mostly clean.

Can I use almond or oat milk?

Yes, any milk, including almond or oat milk, will work well in this recipe.

Can I skip the egg?

Yes, you can substitute the egg with a flax egg or use ¼ cup of mashed banana or applesauce as a binder.

Is this suitable for children?

Yes, this recipe is kid-friendly and makes a wholesome breakfast or snack for children.

Conclusion

Biscoff Raspberry Baked Oats offer a delightful balance of indulgence and nourishment, making them a wonderful addition to your breakfast rotation. With simple ingredients and minimal preparation, you can enjoy a cozy, flavorful dish that feels special without requiring much effort. Whether you’re baking it fresh or enjoying leftovers, this recipe promises satisfaction in every bite.