Baked Oats for One

This baked oats recipe is one of my favorite ways to enjoy a warm, cozy breakfast made just for me. I like how it feels like having cake for breakfast, but it’s packed with wholesome ingredients like oats, banana, and fresh strawberries. It’s perfectly sweet, satisfying, and so easy to prepare.

Why You’ll Love This Recipe

I enjoy this recipe because it’s quick to put together and bakes up into a soft, fluffy treat that’s perfect for mornings when I want something special. I like how the banana adds natural sweetness and moisture, while the oats keep me full for hours. The strawberries bring a fresh, fruity flavor, and the Banzo butter adds creaminess and richness. It’s also great because I can customize it with different toppings or mix-ins depending on what I’m craving.

Ingredients

1/2 cup rolled oats
1/4 cup milk of your choice (almond milk, oat milk, soy milk, dairy milk, etc.)
1/2 medium ripe banana
1 tablespoon maple syrup
1 tablespoon Strawberry Banzo Butter* plus more for topping
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 cup fresh strawberries, diced (plus more for topping)
Cooking spray

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 350°F (175°C) and lightly spray a small oven-safe dish with cooking spray.
2. In a blender, I combine the oats, milk, banana, maple syrup, Strawberry Banzo Butter, baking powder, and vanilla extract until smooth.
3. I fold in the diced strawberries gently.
4. I pour the mixture into the prepared dish and bake for about 25–30 minutes, until the top is set and golden.
5. I let it cool slightly, then top with extra strawberries and a drizzle of Strawberry Banzo Butter before serving.

Servings and Timing

This recipe makes 1 serving. It usually takes me about 5 minutes to prepare and 25–30 minutes to bake, so I have it ready in around 35 minutes total.

Variations

I sometimes swap the strawberries for blueberries, raspberries, or chopped apples depending on what’s in season. For a chocolatey twist, I add a tablespoon of cocoa powder or a handful of dark chocolate chips. I also enjoy adding a sprinkle of cinnamon or nutmeg for warmth. If I don’t have Banzo Butter, I use almond or peanut butter instead.

Storage/Reheating

If I have leftovers, I cover the baked oats and store them in the refrigerator for up to 2 days. To reheat, I warm them in the microwave for 30–60 seconds or in the oven at 300°F until heated through. I usually add a splash of milk before reheating to keep them moist.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I can use quick oats, but the texture will be a little softer.

Can I make this recipe vegan?

Yes, by using plant-based milk and maple syrup, it’s fully vegan.

Can I use frozen strawberries?

Yes, I just thaw and drain them well before adding so the oats don’t get too watery.

What can I use instead of Banana?

I like using applesauce or pumpkin puree as a substitute for banana.

Can I make this recipe in the microwave?

Yes, I can microwave it in a mug for about 2–3 minutes, though the texture will be slightly different from oven-baked.

Can I double the recipe?

Yes, I just use a larger baking dish and increase the baking time by about 5–10 minutes.

Is this recipe gluten-free?

If I use certified gluten-free oats, then yes, it’s gluten-free.

Can I prepare it the night before?

Yes, I sometimes blend everything the night before and refrigerate the batter, then bake it in the morning.

What toppings go well with baked oats?

I like topping mine with yogurt, extra nut butter, fresh fruit, or a sprinkle of granola for crunch.

Can I make it without a blender?

Yes, I mash the banana well and stir everything together by hand. The texture will be chunkier but still delicious.

Conclusion

I love how this baked oats for one recipe feels like a little treat while still being nourishing and wholesome. It’s the perfect single-serve breakfast when I want something warm, fruity, and filling without spending much time in the kitchen. With endless ways to customize, it’s a recipe I keep coming back to.

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