Blended Baked Oats are a Piece of Cake for Breakfast

Many, many years ago, I discovered a fun trick for making healthy oat waffles. It involves blending the oats with liquid ingredients to make a quick batter. This recipe for dairy-free baked oats uses that same fast and easy technique to make a wholesome muffin-life breakfast.

Dairy-Free Baked Oats to Blend Up for Breakfast

The original recipe for these blended baked oats was shared with us by Dole Food Company, as a sample from The Dole Ultimate Banana Cookbook. It’s a complimentary ebook that was just released today, and includes 35 of the company’s most requested recipes. It isn’t completely dairy-free, but we found the recipes very easy to adapt. In fact, we’ve included additional options and variations in the FAQs and dairy-free baked oats recipe below.

How are Baked Oats Different from Baked Oatmeal

I’m not sure there is an official definition, but these baked oats are blended to create a thick batter, and bake up with more of a bread-like texture. Our dairy-free baked oatmeal recipes leave the oats intact, so it is more like a bowl of oatmeal that’s been baked.

What can I Substitute for the Egg?

We haven’t tested this recipe for dairy-free baked oats without egg, but it should work fine with a range of egg replacers. See our Egg Substitute Guide for options. Keep in mind, the resultant vegan version might be a little more crumbly.

Can I use Regular Coconut Milk or Almond Milk?

This is an oil-free recipe, so the lite canned coconut milk helps to add richness and texture to these blended baked oats. With too little fat, baked goods can taste a bit gummy once cooled. You can definitely use full-fat canned coconut milk, but the batter might be a little thicker. You can substitute a dairy-free milk alternative, like almond milk, soymilk, or oat milk, but this could affect the texture a touch.

Which Dairy-Free Yogurt do you Recommend?

I like to use coconut yogurt for baking, like So Delicious. But most brands should work just fine.

What can I Substitute for the Dairy-Free Yogurt?

You could use applesauce in place of the dairy-free yogurt. One more large banana might also work as a great substitute for the yogurt alternative and would give these oats a banana forward flavor. If going banana heavy, I might add some cinnamon and allspice for a banana bread vibe.

Can I Substitute a Liquid Sweetener?

We haven’t tested it, but I think using maple syrup or honey in place of the brown sugar should work just fine in this recipe. These blended baked oats have just a small amount of added sugar, since the fruit provides natural sweetness, so the type of sweetener doesn’t matter too much. However, I’m not certain how a sugar-free sweetener would perform.

Special Diet Notes: Blended Baked Oats

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. Just be sure to choose the yogurt alternative that suits your dietary needs.

Dole Food Company

Dairy-Free Baked Oats

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This easy dish is like a hearty, healthy breakfast cake.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 353

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 cups rolled oats certified gluten-free, if needed
• 2 ripe bananas
• 1 large egg
• ¾ cup canned lite coconut milk
• ½ cup dairy-free vanilla yogurt
• 3 tablespoons light brown sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt see Salt Note below
• 1 teaspoon vanilla extract

Method

 

1. Preheat your oven to 350°F and grease an 8-inch square baking dish.
2. Pulse the oats in your blender or food processor until they are powdered, like a very slightly coarse flour.
3. Add the bananas, coconut milk, yogurt, egg, baking powder, salt, and vanilla extract to the oat flour. Blend until smooth.
4. Scrape the oat mixture into your prepared baking dish and even it out.
5. Bake the oats for 30 minutes or until the top is lightly browned.
6. Let cool at least a bit before slicing and serving.
7. You can store these blended baked oats covered or in an airtight container in the refrigerator for a few days, or freeze the slices to enjoy later.

Nutrition

Serving: 1Calories: 353kcalCarbohydrates: 61.3gProtein: 9.6gFat: 8.5gSaturated Fat: 3.6gSodium: 505mgFiber: 6.8gSugar: 18.6g

Notes

Tropical / Hawaiian Variation: Use a coconut-based yogurt and top the oat batter with ½ cup chopped pineapple before baking.

Cinnamon Variation: Add 1 teaspoon ground cinnamon to the blender with the other ingredients.

Garnish Options: You can top the baked oats with additional banana slices, blueberries, chopped pecans, chopped walnuts, ground flaxseed, and / or toasted coconut. A drizzle of honey, maple syrup, natural peanut butter, cashew butter, or seed butter is also nice.

Single Serve Option: Divide the batter between 4 to 6 greased ramekins. Bake them for 20 to 25 minutes, or until the tops are lightly browned.

Salt Note: The original recipe calls for 1 teaspoon salt, which was a bit too much for us. So we reduced the amount to ½ teaspoon. Feel free to use the original quantity, if preferred.

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