Biscoff baked oats are warm, comforting, and have that irresistible spiced cookie flavor. This easy-to-make recipe is perfect for a delicious vegan breakfast or sweet treat!
These eggless Biscoff baked oats shine all year round. They gained popularity on TikTok as part of the viral baked oats trend.
Since the oats are blended into a smooth batter, they bake up more like a fluffy, cake-like treat rather than traditional oatmeal. It's soft, cozy, and just the right amount of indulgent.
They're great for special mornings like Christmas breakfast or Valentine's Day when you want to treat yourself or your loved ones to something extra special that feels a little indulgent.
Just like my Vegan Protein Waffles and Vegan Banana Cream Pie Overnight Oats, this recipe delivers great oat flavor and texture but in a warm baked version similar to my Baked Vegan Banana Oatmeal Casserole.
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What is Biscoff?
Biscoff is a cookie originating from Belgium. It's a caramelized spiced cookie with buttery, cinnamon-y vibes. Biscoff spread is the cookie that thought, "Why stop at crunchy when I can also be smooth, spreadable, and downright irresistible?"
I think they turned it into a spread because, apparently, we all needed to be able to eat it with a spoon. It's vegan, indulgent, and dangerously addictive, especially the spread. Consider yourself warned.
Why I Love This Recipe
- I get to enjoy Biscoff spread in something other than a spoon.
- Feels like dessert for breakfast.
- It is so easy to make - just blend, bake, and enjoy it!
- Perfect for special occasions or when you need a little something more special.
Ingredients
Biscoff: You can usually find Biscoff cookies in the cookie aisle and the Biscoff spread near the peanut butter and jams. If not, you can find it on Amazon. The spread comes in smooth or chunky. Either is fine.
Banana: Use a ripe banana for the best texture, but avoid one that's too ripe to prevent an overpowering overripe flavor.
See the recipe card for all the ingredients and quantities.
Variations
- Add chopped pecans, walnuts, or almonds for crunch and extra flavor.
- Stir in diced apples, pears, or raisins.
- Add a ½ scoop of protein powder, chia seeds, or flaxseed.
- Make in a 350°F air-fryer and bake for about 8-12 minutes. Air fryers vary, so check periodically.
How To Make Biscoff Baked Oats
Here's how to make these simple baked oats. See the recipe card for details.
Step 1: Combine all the ingredients (except the Biscoff spread) in a blender or bullet and mix until smooth.
Step 2: Divide the mixture evenly into 4 ramekins, filling them about ¾ full.
Step 3: Heat the Biscoff spread in the microwave for ~30 seconds. Add the spread to the mixture and swirl it around.
Step 4: Bake for 20-25 minutes until it is set and golden. Heat more Biscoff spread for about 30 seconds and drizzle a spoonful of Biscoff on top. Top with the Biscoff crumbles.
Top Tip
Don't overfill the ramekin. Three-quarters of the way up in a 6-ounce ramekin is just about right, so it does not overflow, and you get 4 servings.
Equipment
- Ramekins - I use 6-ounce ramekins to make 4 servings. You can find them on Amazon for reference.
- Blender or Bullet
Serving Suggestions
- Add fresh banana slices on top.
- Pair with vegan breakfast sausages or tempeh bacon for a sweet and savory combo.
- Add a scoop of Vegan Banana Ice Cream for an easy dessert-style treat.
Baked Biscoff Oats FAQS
Yes, you can mix the batter and refrigerate it overnight. Bake it fresh in the morning for the best texture. You may need to add a couple of spoonfuls of plant-based milk to loosen up the mixture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Yes. Let the baked oats cool completely and freeze in an airtight container for up to 3 months. Reheat in the microwave or oven when ready to enjoy.
Biscoff is a spiced caramelized cookie with a rich, buttery flavor. It comes in a spreadable form like peanut butter.
Recipe Card
Biscoff Baked Oats
Equipment
- 4 Ramekins
- Nutribullet or blender
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened plant-based milk almond, oat, or soy milk
- 1 ripe banana
- 2 tablespoons maple syrup or sweetener of choice
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 pinch salt
- 3 tablespoons Biscoff spread
Toppings:
- Crushed Biscoff cookies
- 1-2 tablespoons melted Biscoff spread
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease 4 6-ounce ramekins.
- Mix the Batter: In a blender or bullet, combine the oats, milk, banana, maple syrup, baking powder, vanilla, cinnamon, and salt. Blend until smooth.
- Add the Spread: Heat the Biscoff spread for about 30 seconds in the microwave. Add to the top of the mixture. Swirl it around using a knife or spoon a few times.
- Bake the Oats: Bake the oats for 20-25 minutes or until the top is set and golden.
- Add Toppings and Serve: Heat a tablespoon or two of the spread for 30 seconds in the microwave. Drizzle the ramekins with the melted Biscoff, then top with crushed Biscoff cookies.
Regi Pearce says
These Biscoff baked oats are basically dessert for breakfast, and I’m not mad about it! Soft, cake-like, and packed with that caramelized cookie flavor—so good! Perfect with a drizzle of extra Biscoff on top (because why not?!). Let me know if you try them!