Last Updated on 22 February 2026 by cooksimply
What are baked oats?
Baked oats are a TikTok-born breakfast that took the internet by storm – and for good reason. Instead of cooking oats in the traditional way, you blend them up with a few simple ingredients and bake the mixture in a ramekin. The result is something that looks and tastes far more like a little cake than a bowl of porridge.
The texture is soft, fluffy, and almost spongy – nothing like the gloopy porridge you might be used to. And when you add a hidden pocket of Nutella in the middle, it gets even better. It melts into the oats as they bake, creating this gorgeous warm chocolate hazelnut centre.
Why this recipe works
The combination of banana and Nutella is a classic for a reason. The banana brings natural sweetness and moisture to the batter, which means you barely need any added sugar. The Nutella does the heavy lifting on flavour – that chocolatey, nutty richness works perfectly against the subtle earthiness of the oats.
Because everything gets blended, the oats become incredibly fine and smooth. There’s no grainy texture, no lumps – just a light, even batter that bakes into something genuinely delicious.
Ingredients you’ll need
For two servings:
- 80g rolled oats – I use Quaker old-fashioned oats. Don’t use quick oats if you can avoid it, as they can make the texture a little too dense
- 1 ripe banana – the riper, the better. Brown-spotted bananas bring far more natural sweetness
- 1 egg – this helps bind the batter and gives it lift
- 120ml milk – whole, semi-skimmed, oat, or almond all work well here
- 1 tbsp honey – or maple syrup if you prefer
- ½ tsp baking powder – this is what gives your baked oats that lovely rise
- Pinch of salt – just a small pinch, but don’t skip it. It balances the sweetness beautifully
- 4 tsp Nutella – 2 teaspoons blended into the batter, 1 teaspoon spooned into the centre of each ramekin
Optional toppings:
- Greek yoghurt
- A drizzle of extra honey
- Sliced banana
- A sprinkle of chopped hazelnuts
Equipment
You’ll need a blender to make this recipe properly. A high-speed blender like a Nutribullet works brilliantly, but any jug blender will do the job. The blending is what creates that smooth, cake-like batter – it’s not optional, I’m afraid.
You’ll also need two ramekins, around 200ml capacity each. If you don’t have ramekins, a small ovenproof dish works too – just spoon out individual servings when it comes out of the oven.
How to make baked oats with Nutella and banana
Step 1: Preheat your oven
Heat your oven to 180°C fan / 200°C conventional / Gas 6. While it’s heating up, grease your ramekins well with a little butter or cooking spray.
Step 2: Blend the batter
Add the oats, banana, egg, milk, honey, baking powder, salt, and 2 teaspoons of Nutella to your blender. Blend for around 50 seconds to a minute until the mixture is completely smooth. It should look like a pourable batter – a little runnier than you might expect, but that’s fine.
Step 3: Pour and add Nutella
Divide the batter evenly between your two greased ramekins. Then take 1 teaspoon of Nutella and spoon it right into the centre of each one. Don’t stir it – just let it sit there. It’ll melt and create a gorgeous gooey centre as it bakes.
Step 4: Bake
Place the ramekins on a baking tray and pop them in the oven. Bake for 28 to 30 minutes until the tops are set and golden. They should have a slight spring when you gently press the centre.
Step 5: Cool slightly and serve
Leave your baked oats to cool for 3 to 4 minutes before eating – the ramekins will be very hot straight from the oven. Add your toppings, and serve immediately.
Recipe variations and customisations
One of the things I love most about this recipe is how easy it is to make your own. The base batter – oats, banana, egg, milk, baking powder – stays the same, and you can switch up the filling and toppings however you like.
Make it dairy-free: Swap the milk for oat milk or almond milk, and use a vegan chocolate hazelnut spread like Vego or Pip & Nut chocolate hazelnut butter instead of Nutella.
Add protein: Stir a scoop of chocolate protein powder into the blender. You may need to add a splash more milk to keep the batter pourable.
No banana? You can substitute the banana for 100g of apple sauce or a small pot of mashed cooked sweet potato. The flavour will be subtler, but the texture works just as well.
Different fillings: Swap the Nutella for peanut butter, Biscoff spread, jam, or a square of dark chocolate pushed into the centre. Caramel sauce works brilliantly too.
Make it chocolatey throughout: Add a teaspoon of cocoa powder or cacao powder to the blender along with the other ingredients for a fully chocolate baked oat.
Add extra texture: Stir a small handful of chocolate chips, chopped hazelnuts, or blueberries into the batter just before pouring into the ramekins.
Can I make these ahead of time?
Yes – and this is something I do regularly on a Sunday evening for busy weekday mornings.
To store: Once fully cooled, cover the ramekins with clingfilm or transfer the baked oats to an airtight container. They’ll keep in the fridge for up to 2 days.
To reheat: Microwave on high for 60 to 90 seconds until piping hot throughout. Give them a moment to cool before eating, as the Nutella centre gets particularly hot. You can also reheat in the oven at 180°C for about 10 minutes if you prefer.
I wouldn’t recommend freezing these – the texture can become a little watery once thawed. They’re best fresh or made the night before.
Tips for the best baked oats
Use a ripe banana. This is probably the single most important thing. An under-ripe banana won’t blend as smoothly and won’t bring anywhere near as much natural sweetness to the batter. Those soft, brown-spotted bananas that nobody wants to eat? Perfect for this.
Don’t skip the salt. It sounds counterintuitive in a sweet recipe, but a small pinch of salt genuinely makes everything taste better. It balances the sweetness and brings out the chocolate flavour of the Nutella.
Grease your ramekins generously. I’ve made the mistake of being stingy with the butter before, and the baked oats stuck terribly. A good coating of butter or a decent spray of cooking oil makes them pop out (or spoon out) cleanly.
The batter should look quite runny. Don’t worry if it seems too loose when you pour it in – it firms up beautifully in the oven.
Let them cool slightly before eating. I know it’s tempting to go straight in, but the centres will be molten hot. Three to four minutes makes all the difference.
Troubleshooting
My baked oats came out too wet in the middle
This usually means they needed a little longer in the oven. All ovens are slightly different, so if they’re still soft and wet after 30 minutes, give them another 3 to 5 minutes. They should feel set on top and spring back slightly when pressed.
The texture is too dense
This can happen if you’ve packed the oats when measuring. Use the spoon-and-level method rather than scooping directly from the bag. Also, make sure your baking powder is fresh – it loses its lift over time.
They stuck to the ramekin
Almost always a greasing issue. Next time, butter the ramekins generously, right up the sides.
The banana flavour is too strong
This is a good problem to have (in my opinion!), but if you prefer a milder banana flavour, use half a banana rather than a whole one and add a tablespoon of extra milk to compensate.
Frequently asked questions
Are baked oats actually healthy?
The base recipe – oats, banana, egg, and milk – is genuinely nutritious. Oats are a great source of slow-release energy and fibre, bananas provide natural sweetness and potassium, and eggs add protein. Adding Nutella makes this more of an indulgent treat than a health food, but as breakfasts go, it’s still far more nutritious than a bowl of sugary cereal. A teaspoon of Nutella per serving is around 40 calories, so the overall nutritional profile remains reasonable.
Can I make baked oats without a blender?
You can, but the texture will be different. Without blending, the oats keep their whole grain texture – more like traditional baked oatmeal than the cake-like version. If you don’t have a blender, mash the banana well with a fork, mix all the ingredients together thoroughly, and bake as normal. It won’t have quite the same spongy texture, but it’ll still taste delicious.
Can I make baked oats in the microwave?
Yes. Pour your blended batter into a large microwave-safe mug or bowl, add the Nutella to the centre, and microwave on high for 2 to 3 minutes. Check after 2 minutes – it’s done when the top is set and not wet-looking. The texture won’t be quite as fluffy as the oven version, but it works brilliantly when you’re in a hurry.
What oats should I use for baked oats?
Rolled oats (also called old-fashioned oats) are the best choice. They blend smoothly and bake evenly. Quick oats can work, but tend to produce a slightly denser result. Avoid steel-cut oats – they don’t blend well and the texture won’t work.
Can I use a frozen banana?
Yes – frozen banana actually works really well in this recipe. Just defrost it fully first and drain off any excess liquid before adding to the blender.
Can I make a larger batch?
Absolutely. Simply scale up the ingredients and bake in a small ovenproof dish rather than individual ramekins. A 20cm square dish works well for four servings. You’ll need to increase the baking time to around 35 to 40 minutes.
Are baked oats gluten-free?
Oats are naturally gluten-free, but they’re often processed in facilities that handle wheat, so they can be contaminated. If you’re making this for someone with coeliac disease or a gluten intolerance, use certified gluten-free oats. Nutella is listed as gluten-free by Ferrero.
Can I use a different spread instead of Nutella?
Definitely. Any nut butter or chocolate spread will work. Peanut butter, almond butter, Biscoff, or a vegan hazelnut spread are all great alternatives.
More easy recipes to try
Simple baked oats recipe with banana and Nutella
Ingredients
- 80 g [1 cup] of rolled oats
- 120 mls [½ cup] of milk
- 1 ripe banana
- 1 egg
- 2 tablespoons honey
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 rounded teaspoons of Nutella divided
Instructions
- Preheat the over to 180c
- In a blender, combine the oats, milk, banana, egg, honey, baking powder, salt, and 1 teaspoon of Nutella. Blend until well combined - around 50 seconds.
- Pour the baked oats batter into two greased ramekins and spoon 1 teaspoon of Nutella into the middle of each one.
- Carefully pace on a baking tray and bake for 30 minutes.
- Remove from the oven, let cool for a few minutes, and enjoy!
- You can even add a dollop of Greek yoghurt on top and some extra honey.
Nutrition
Did you make these Nutella baked oats?
Please let me know if you have tried these tiktok baked oats? Leave a comment below and tag @cooksimplyathome on Instagram. You can find other delicious meal ideas here.
