This recipe for Biscoff Raspberry Baked Oats is a delicious and satisfying way to start your day. Creamy oats with biscoff are studded with raspberries creating a flavour explosion for your breakfast meal prep. It takes 5 minutes to prepare, includes minimal ingredients, and can be enjoyed warm or chilled – perfect for busy mornings or a satisfying afternoon snack!
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Why you'll love this recipe
- Biscoff. It's biscoff baked oats. Need I say more?
- Raspberries. Bursting with raspberries throughout the mixture, the tartness perfectly complements the richness of the biscoff lotus spread.
- Easy to make. No fancy equipment is needed and there's no complicated steps for this easy baked oats recipe. It comes together in a few simple steps making it the perfect breakfast on the go.
- Meal prep friendly. Packed with fibre from the oats and vitamins from the raspberries, these baked biscoff oats offer a delicious and nutritious breakfast option (with a bit of fun). Plus, baked oats can be frozen ahead of time or stored in the fridge, making them the perfect breakfast meal prep option.
Ingredients
Biscoff. Again, do I need to say anything else? It's delicious. Use crunchy or smooth, the choice is yours.
Rolled oats. The base of this biscoff bake is rolled oats. Feel free to substitute quick oats, but this will change the texture slightly and you may need to increase the milk to help them expand and combine with the mixture.
Flour. A small amount of all-purpose flour helps this biscoff raspberry oatmeal turn into a breakfast cake. The recipe will work without it as it has other binders.
Banana and egg. Both of these help bind the baked oats ingredients together. But you can opt not to have them and use substitutions suggested below instead.
Chia seeds. My personal preference is to add in chia seeds to baked oatmeal for a little extra protein, fibre, and healthy fats. You can skip them if you don't have them on hand.
Protein powder. This boosts the protein content of the raspberry baked oatmeal recipe for an even more filling breakfast. I recommend a neutral flavour, vanilla or even a caramel would work well to really emphasise the biscoff flavour in the oats.
Milk. Provides moisture and helps create a smooth batter for the biscoff breakfast cake. Any type of milk (dairy or non-dairy) will work here.
Raspberries. The other star of the baked oats recipe. You can use fresh or frozen, depending on what is in season and cheapest (I like to use frozen raspberries IN the baked oats mixture and then top with a couple of fresh ones).
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make biscoff raspberry oats
- Prepare pan
Coat the bottom of an oven-safe pan with a small amount of oil or butter.
- Mix ingredients
Add all of the baked oats ingredients except for the raspberries to the pan and mix well.
Add raspberries and gently fold into the mixture, then even out the top. - Bake
Bake @160C for 40 minutes or until the top is golden brown and the skewer test is mainly dry
You can adjust this if you prefer a gooey baked oats or longer for a more firm baked oats bar slice type deal. The 40 minutes gives a good middle ground. - Serve
Top with extra biscoff and raspberries if desired. You could also add a topping of yoghurt mixed with biscoff for an extra sweet treat that is extra like cake.
Top Tip
Mix-and-match with your use of spreads and fruit for delicious combinations of baked oats.
Substitutions and variations
Oats. I use rolled oats as they hold their shape more. You can use quick oats, but they will change the texture and absorb liquids differently. I also find that quick oats don't reheat as well if you're making this biscoff baked oats for meal prep.
Dairy-Free.
- Milk. Choose your favourite dairy-free milk for the perfect consistency.
- Protein. If using protein powder, make sure it's a plant-based one and doesn't have any cow's milk ingredients or derivatives.
- Biscoff. Biscoff is plant-based with no milk - big win for those who are dairy-free or vegan.
No egg. For an egg-free option, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 10 minutes). Then use a dairy-free versions above.
No banana. You can substitute applesauce for a similar effect.
Protein powder. Omit and replace with equal amounts of flour if you wish.
Meal prep and leftovers
This irresistible Biscoff Raspberry Baked Oats recipe is perfect for meal prepping! The combination of creamy oats, sweet Biscoff spread, and raspberries makes for a delicious and satisfying breakfast throughout the week.
Storing
Cool the baked oats completely on the counter before storing in an airtight container in the refrigerator for 4-5 days. If you include a biscoff biscuit on the top, the texture will softened over the coming days.
Reheating
Reheat individual portions of the baked oat slice in the microwave on medium power for 1-2 minutes.
Freezing
Baked oats can be frozen for longer storage. Portion the baked raspberry oats into individual portions and place in freezer-safe containers, reusable silicone bags or vacuum sealer (links all included above), Store for up to 6 months and refrigerate overnight to thaw.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Biscoff (also known as Lotus Biscoff spread) is a popular brand of spread made with caramelised cookies. It has a sweet, buttery, and slightly spiced flavour that's incredibly versatile. You can find it in the cookie aisle or spreads aisle of most grocery stores.
Allow the baked oats to cool completely on the counter before storing. This helps prevent the growth of bacteria and ensures they maintain their texture.
Transfer the cooled baked oats to airtight containers. This prevents them from drying out or absorbing any unwanted flavours from the refrigerator.
Baked oats can be stored in the refrigerator for up to 4-5 days.
You can absolutely use an air fryer to prepare baked oats! Here's a general guideline:
Divide the oat mixture into ramekins or small oven-safe containers suitable for your air fryer.
Bake the oats for around 15-20 minutes at 160C (this may vary depending on your airfryer and depth of ramekins). You can check whether their cooked by doing the skewer test.
Other baked oats recipes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Biscoff Baked Oats with Raspberries
Ingredients
- 170 g (2 cups) rolled oats
- 100g g (¾ cup) flour
- 55 g (½ cup) protein powder optional (See Note 1)
- 1 banana mashed (Note 2 for substitutions)
- 1 egg (Note 3 for substitutions)
- 40 g (¼ cup) chia seeds optional
- 250 ml (1 cup) milk (Note 4 for substitutions)
- 125 g (1 cup) raspberries fresh or frozen + extra for topping
- 100 g (½ cup) biscoff spread + extra for topping
Instructions
- Coat the bottom of an oven-safe pan with a small amount of oil or butter.
- Add all ingredients to the pan except for the raspberries and mix well. Fold in raspberries gently and make the mixture even in the pan.
- Bake @160C for 40 minutes (See Note 5 for cooking time tips).
- Serve for breakfast with some yoghurt and fresh fruit (approx. 6 servings) or use as a snack meal prep on its own (you'll get about 8-10 servings). See my freezing baked oatmeal tips and tricks.
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