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Biscoff Raspberry Baked Oats

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A warm, comforting breakfast made with blended oats, sweet Biscoff spread, and fresh raspberries, baked to perfection for a cake-like texture.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a ramekin or small baking dish.
  2. In a blender, combine oats, banana, milk, maple syrup, Biscoff spread, baking powder, vanilla extract, and salt. Blend until smooth.
  3. Pour the mixture into the prepared ramekin.
  4. Gently fold in the raspberries.
  5. Top with a dollop of Biscoff spread if desired.
  6. Bake for 20–25 minutes, or until the top is golden and a toothpick comes out mostly clean.
  7. Let cool slightly before serving.

Notes

  • Use frozen raspberries straight from the freezer—no need to thaw.
  • Adjust sweetness by using more or less maple syrup.
  • Swap Biscoff for peanut butter or almond butter for a different flavor twist.

Nutrition

Keywords: biscoff baked oats, raspberry oats, healthy breakfast, vegetarian oats

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