Biscoff Baked Oats with Raspberries

Biscoff Baked Oats with Raspberries

Craving a breakfast that's both healthy and indulgent? Look no further than Biscoff Raspberry Baked Oats! This recipe combines the comforting warmth of baked oats with the sweet and crunchy flavors of Biscoff spread and fresh raspberries. Packed with fibre and protein, it keeps you feeling full and energized throughout the morning. Plus, it's easy to make ahead of time for a delicious and convenient breakfast meal prep option.

Note - measurements can be approximate.

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Prep Time 5

Cook Time 40

Total Time 45

Course Breakfast

Cuisine American

Servings people

Calories 425 kcal

Equipment

Square Baking Dish, approx. 22cm

Ingredients

170 g (2 cups) rolled oats
100 g (¾ cups) flour
60 g (½ cups) protein powder, optional (See Note 1)
100 g (½ cups) banana, mashed, approx.1 banana, (Note 2 for substitutions)
1 egg, (Note 3 for substitutions)
60 g (½ cups) chia seeds, optional
310 ml (1 ¼ cups) milk, (Note 4 for substitutions)
125 g (1 cups) raspberries, fresh or frozen + extra for topping
100 g (¼ cups) biscoff spread, + extra for topping

Instructions

Prepare

Preheat your oven to 160°C/320°F. Coat the bottom of an oven-safe pan with a small amount of oil or butter.
Mash 100 g (½ cups) banana then mix with 1 egg. Then add 170 g (2 cups) rolled oats, 100 g (¾ cups) flour, 60 g (½ cups) protein powder, 60 g (½ cups) chia seeds, 100 g (¼ cups) biscoff spread, 310 ml (1 ¼ cups) milk.
Gently fold in 125 g (1 cups) raspberries.
Pour into the pan and even out the top.

Bake

Bake 30-50 minutes depending on how gooey or cakey you want it (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.

Notes

Note 1 - Protein Powder

Substitute with equal amounts flour if not using.

Note 1 - Banana

You can substitute with approx. ¼ - ½ cup applesauce or yoghurt.

Note 2 - Egg substitution

For an egg-free option, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 10 minutes).

Note 3 - Milk

Use milk of your preference.

Note 4 - Cooking time

Cooking time based on a Square medium casserole 24x24. If using a larger one, decrease the amount of time. If using a smaller one, increase the amount of time.

Serve with

Yoghurt, Fresh fruit, Homemade Raspberry Chia Jam, even sprinkle some Gingerbread Granola on top for added texture and flavour.

Storing

Store in an airtight container in the fridge for up to 5 days

Reheating

Enjoy cold or reheat in microwave for 30-60 seconds.

Freezing

Cut the baked oatmeal into portions, wrap tightly in parchment/baking paper, foil, or in a ziplock bag or vacuum sealer bag. Place in a freezer-safe bag or container.

Nutrition

Calories: 425kcalCarbohydrates: 55gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 50mgSodium: 50mgPotassium: 372mgFiber: 9gSugar: 12gVitamin A: 176IUVitamin C: 7mgCalcium: 189mgIron: 4mg

Keyword Baked oats, Breakfast meal prep, Breakfast recipe

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