Biscoff Baked Oats
A deliciously baked oatmeal dish featuring the nutty flavor of oats, banana, and rich Biscoff cookie butter.
Equipment
- Blender
- Oven or Air Fryer
- Ramekin
Ingredients
- 1/2 cup Rolled Oats
- 1/2 cup Unsweetened Plant Milk Almond, oat, soy, coconut, or hemp.
- 1/2 small to medium Banana Adds natural sweetness and moisture.
- 1 tsp Ground Flaxseed Acts as a binding agent.
- 2 tsp Maple Syrup
- 1/2 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Baking Powder
- 1 Tbsp Lotus Biscoff Cookie Butter The star of this dish.
- A pinch Salt Balances sweetness.
- A pinch Brown Sugar For decorating the top (optional).
Instructions
- Preheat your oven to 350°F (175°C) or air fryer to 340°F (170°C).
- In a blender, combine rolled oats, plant milk, banana, ground flaxseed, maple syrup, vanilla extract, cinnamon, baking powder, and salt. Blend until smooth.
- Pour the oat mixture into an 8oz ramekin. Add a generous dollop of Biscoff cookie butter in the center.
- If desired, sprinkle brown sugar on top for a caramelized finish.
- Bake for 20-25 minutes in the oven or about 10 minutes in the air fryer. Check doneness with a toothpick.
- Let cool for a few minutes before enjoying your delicious Biscoff Baked Oats.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.