Save to Pinterest My neighbor brought over a slice of her baked oats one morning, and I was skeptical—how could something made with oats actually taste like cake? But that first bite changed everything. The crumb was impossibly tender, the banana made it naturally sweet without being cloying, and the warm vanilla wrapped around everything like a gentle hug. I asked for the concept that day, spent an afternoon in my kitchen tinkering with ratios, and somehow ended up with something even better than hers. Now it's what I reach for when I want something wholesome that still feels like a treat.
I made this for my sister's birthday breakfast last spring, served the squares still warm from the oven with a dollop of Greek yogurt and fresh berries scattered on top. She took one bite and declared it better than the fancy bakery stuff we'd been saving for special occasions—and the fact that it came together in under an hour before guests arrived felt like a small kitchen victory.
Ingredients
- Oat flour: The foundation that gives you that tender crumb; if you can't find it pre-made, pulse regular rolled oats in a food processor for 30 seconds until flour-like.
- Ripe banana: The star that brings natural sweetness and moisture—look for ones with brown spots, that's when they're sweetest and easiest to mash smooth.
- Egg: Binds everything together and adds structure so it doesn't collapse, one large one does the job perfectly.
- Milk: Keeps the batter pourable and tender; dairy, almond, oat milk—use whatever you have.
- Melted butter or coconut oil: Adds richness and helps everything bake evenly; coconut oil makes it slightly nuttier.
- Vanilla extract: Just a teaspoon lifts the whole thing and makes it taste less like breakfast and more like something special.
- Baking powder: Gives you that gentle lift and fluffy texture without being too cake-y.
- Sugar: A modest half cup sweetens it without overwhelming the banana; granulated works best here.
- Salt: A quarter teaspoon, barely there but it makes everything taste more like itself.
- Chocolate chips or nuts (optional): Fold these in if you want texture variation; they sink slightly during baking which creates little pockets of richness.
- Cinnamon (optional): Half a teaspoon adds warmth without announcing itself loudly.
Instructions
- Heat your oven and prepare the pan:
- Set the oven to 350°F and lightly grease an 8x8-inch baking dish or line it with parchment paper—parchment is easier if you want clean squares later. While the oven preheats, get your mixing bowls ready; you'll want two.
- Combine the dry goods:
- Whisk together your oat flour, sugar, baking powder, and salt in the first bowl until there are no lumps hiding in the corners. This mixing is important because it distributes the leavening evenly.
- Mix the wet ingredients:
- In the second bowl, mash your banana until mostly smooth (a few small lumps are fine), then whisk in the egg until it's pale and combined. Add the milk, melted butter, and vanilla, whisking until everything is unified and smooth.
- Bring them together gently:
- Pour the wet mixture into the dry ingredients and stir with a spatula just until you don't see dry flour anymore—overmixing makes tough baked goods, so resist the urge to overwork it. If you're adding chocolate chips, nuts, or cinnamon, fold them in at the very end.
- Get it in the oven:
- Pour the batter into your prepared dish and use the back of your spatula to smooth the top into an even layer. Bake for 22 to 25 minutes until a toothpick poked into the center comes out clean and the top has turned golden brown.
- Cool before you slice:
- Let it sit in the pan for at least a few minutes so it sets slightly and holds together when cut. It's still warm and wonderful at this stage, perfect for eating straight away.
Save to Pinterest There's something deeply comforting about pulling warm squares out of the oven on a quiet morning, the whole kitchen smelling like vanilla and banana and possibility. It's the kind of thing that makes breakfast feel less like fuel and more like an act of kindness toward yourself.
Make It Your Own
This recipe is endlessly flexible because the banana base is so stable. I've swapped in maple syrup or honey instead of sugar (just reduce the milk by a tablespoon or two so it's not too wet), added a handful of dark chocolate chips, scattered chopped pecans through the batter, and even pressed a cinnamon streusel on top before baking. One morning I stirred in a teaspoon of instant espresso powder into the dry ingredients, and it turned into something that tasted like a fancy coffee shop dessert.
Serving and Storage
These squares are best eaten warm with yogurt or a smear of nut butter, but they're also excellent at room temperature if you want to grab one with your coffee before heading out. They keep wrapped in the fridge for about four days, and you can freeze them for up to two months if you want future mornings to feel a little easier.
Why Baked Oats Over Overnight Oats
Baked oats have this texture that overnight oats can never quite reach—they're substantial and warm, with a slightly crispy top and a tender interior, more like a muffin than a bowl of mush. They take the same nutritious ingredients but transform them into something that feels indulgent, which makes it easier to eat well without feeling like you're depriving yourself. This is also why they're perfect for feeding people—they look and taste fancy enough for company but come together with zero fuss.
- Slice into neat squares and they look intentional, even if you threw them together in your pajamas.
- Make a batch on Sunday and you have breakfast sorted for nearly the whole week.
- They pair beautifully with strong coffee or a cold glass of milk depending on your mood.
Save to Pinterest These baked oats prove that breakfast doesn't have to be a choice between delicious and nourishing—you can have both. Once you make them once, they'll probably become a regular thing.
Recipe FAQs
- → Can I use regular oats instead of oat flour?
Yes, but for a finer texture similar to cake, blending regular oats into a fine flour before mixing is recommended.
- → What kinds of milk work best?
Both dairy and plant-based milks work well, such as almond, oat, or soy milk, depending on preference.
- → How can I add extra flavor to the baked oats?
Incorporate cinnamon, chocolate chips, or chopped nuts to enhance texture and taste.
- → Is it possible to substitute sugar with natural sweeteners?
Yes, maple syrup or honey can be used instead; reduce the milk quantity slightly to balance the moisture.
- → How do I know when the baked oats are done?
Check by inserting a toothpick into the center; when it comes out clean and the top is golden, it's ready.