Photo of Red berry baked oats by WW

Red berry baked oats

Points® value
Total Time
40 min
15 min
20 min
These morning treats are completely different from traditional baked oats. Because you blend the batter, the oats end up being ground into a fine “flour,” so the finished dish has the texture of a moist, creamy cake instead of oatmeal—and you still get the whole-grain benefits of oats in every bite. We use a combination of raspberries and strawberries, but you can use all of one or the other if you’d like.


Cooking spray

6 spray(s)

Uncooked old fashioned oats

2 cup(s), or quick-cooking oats

Maple syrup

2 tbsp(s)

Baking powder

2 tsp(s)

Vanilla extract

1 tsp(s)

Table salt

¼ tsp(s)


4 medium, ripe

Raw egg

4 large, large


1 cup(s), sliced


1 cup(s)


  1. Preheat oven to 350°F. In a blender, place oats, syrup, baking powder, vanilla, salt, bananas, and eggs. Blend on high speed until smooth, 30 seconds to 1 minute. Let stand until slightly thickened, about 5 minutes.
  2. Stir berries into batter (do not blend). Lightly coat 6 (6-oz) ramekins with cooking spray; arrange ramekins on a sheet pan. Divide batter evenly among ramekins. Bake at 350°F until set and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Serve warm.
  3. Serving size: 1 ramekin


These bake in 6-ounce ramekins; if you don’t have those, you can bake in a muffin pan (you’ll probably get 8 or 10) and reduce the cook time to about 15 minutes.