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Berry baked oats

Berry baked oats

Total Time
40 min
15 min
25 min
These morning treats are completely different from traditional baked oats. Because you blend the batter the finished dish has the texture of a moist, creamy cake instead of oats—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. These bake in 200ml ramekins; if you don’t have those, you can bake in a muffin tray (you’ll probably get 8 or 10 muffins) and reduce the cook time to about 15 minutes.


Rolled oats, dry

2 cup(s), (180g)

Maple syrup

1½ tsp

Baking powder

2 tsp

Vanilla bean extract, alcohol free

1 tsp


4 medium, ripe


4 medium

Fresh strawberries

1 cup(s), (130g)

Fresh raspberries

1 cup(s), (140g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Process oats, syrup, baking powder, vanilla, bananas, eggs and ¼ teaspoon salt in a large blender or food processor until smooth. Stand for 5 minutes, or until slightly thickened. Stir in berries.
  2. Lightly spray 6 x 200ml ovenproof ramekins with oil and place on a baking tray. Divide batter evenly among ramekins. Bake for 20-25 minutes, until a skewer inserted into the centre of oats comes out clean. Serve warm.