Biscoff Baked Oats

This delicious breakfast is filled with healthy oats and so easy to make. Although it has creamy cookie butter spread and irresistible Biscoff cookies in it, it is not overly sweet.

The ingredients are all plant-based and they are quite simple to find at the grocery store. In fact, you might already have all of them on hand.

I like to throw this together during busy weeks for quick breakfasts, add slices to lunch boxes, or serve it up as an afterschool snack.

These baked Biscoff oats are such a breeze to make! They taste like Biscoff cookie butter but are mostly made of nutritious oats. Applesauce is used to hold it together while also enhancing the warm flavors.

If you aren’t family with Biscoff, it tastes like cinnamon-sugar with a dash of ginger. And if you haven’t had baked oats before, the texture is very similar to a cookie cake, but a little more moist. Yum!

If you like quick and easy sweet brunch ideas, be sure to check out my Chocolate Chip Baked Oats, Biscoff Overnight Oats, and Oat Milk Chia Pudding!

Reasons To Make This Recipe

• It’s quick and easy
• Ready in just 30 minutes
• All plant-based ingredients
• Very satisfying with wholesome oats
• It can easily be doubled or tripled for a larger group
• Great make-ahead meal that saves well in the refrigerator

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Ingredients And Substitutions

• Rolled Oats – Old fashioned rolled oats absorb the liquid and flavors well. I try to stick to organic oats.
• Applesauce – Unsweetened applesauce locks in moisture and helps to hold the baked oats together as an egg normally would. A mashed banana works as well, but it creates more a slightly different texture.
• Plant Milk – Use any kind you have for a creamy flavor and texture.
• Biscoff – We add crushed Biscoff cookies and spread for delicious Biscoff flavor. The cookie butter also helps to hold it together. Other cookie or nut butters work as well.
• Sugar – Just a tiny bit of brown sugar adds a rustic sweetness. Other types of granulated sugars can be used instead.
• Vanilla – Pure vanilla extract adds a tasty warmth.
• Baking Powder – Just a little helps to give some rise as the oats bake.
• Spices – Cinnamon and nutmeg go really well with the other fall flavors.
• Salt – This can be left out if needed, although it really helps elevate the other flavors of the dish.

Step-by-Step Instructions

Preheat the oven to 350°F and grease an 8×8 dish.

Add all of the ingredients to a blender.

Purée this mixture until it’s smooth and creamy.

Pour the batter into the dish and bake it for about 30 minutes.

It’s ready when a toothpick comes out clean when inserted into the center.

Let it cool down for 5 minutes.

Optional: Top the Biscoff baked oats with melted Biscoff spread and cookie crumbs. To melt it, simply add a small amount to a microwave-save bowl and heat it up for just 10-15 seconds. Don’t overheat it as that can affect the cookie butter texture.

Cut it into slices and enjoy it now or save it for later.

Variation Ideas

• Fruit – Stir in some fruit such as cherries, cranberries, or blueberries after puréeing the mixture.
• Nuts – Fold in some chopped nuts just before baking the oats.
• Chocolate – Mix in some vegan chocolate chips or chocolate chunks before baking it.

See my Chocolate Chip Cookie version!

Storage & Reheat

Store leftover baked oats in the refrigerator (covered) for 5 days or in the freezer for 3 months. Eat them cold or reheat them in the microwave at 30-second intervals until it’s heated through. I like to heat them up with a splash of plant milk for extra creaminess.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.