18 Delicious Baked Oats Recipes No Banana Healthy

Craving cozy, wholesome breakfasts but tired of banana-packed baked oats? You’re in luck! We’ve rounded up 18 deliciously healthy baked oats recipes—all banana-free—that are as easy to make as they are satisfying. Whether you love chocolatey indulgence, fruity bursts, or cozy spice flavors, there’s a perfect pick here to start your day right. Get ready to bake your way to breakfast bliss—no mushy bananas required!

Blueberry Almond Baked Oats

Dive into the cozy world of breakfast with these Blueberry Almond Baked Oats, a dish that’s like a hug in a bowl. Perfect for those mornings when you want something sweet, nutritious, and downright delicious without spending hours in the kitchen.

Ingredients

• 1 cup old-fashioned oats
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 1/2 cup fresh blueberries
• 1/4 cup sliced almonds
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 tbsp coconut oil, melted
• 1 egg
• Pinch of salt

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a small baking dish with a bit of coconut oil.
2. Mix wet ingredients: In a bowl, whisk together the almond milk, maple syrup, vanilla extract, melted coconut oil, and egg until well combined.
3. Combine dry ingredients: Add the oats, cinnamon, and a pinch of salt to the wet mixture, stirring until everything is nicely incorporated.
4. Fold in blueberries: Gently fold in the blueberries and half of the sliced almonds into the oat mixture.
5. Bake to perfection: Pour the mixture into the prepared baking dish, sprinkle the remaining almonds on top, and bake for 25-30 minutes, or until the top is golden and the oats are set.
6. Cool slightly: Let the baked oats cool for about 5 minutes before digging in. This helps the flavors meld together beautifully.

The result? A wonderfully textured, slightly chewy oat bake with bursts of juicy blueberries and a crunchy almond topping. Serve it warm with a dollop of yogurt or a drizzle of extra maple syrup for that extra oomph.

Chocolate Chip Baked Oats

Now, who doesn’t love waking up to the smell of chocolate chip cookies? But here’s the kicker—what if I told you you could have that for breakfast, guilt-free? Enter Chocolate Chip Baked Oats, your new morning bestie that’s like dessert but sneaks in some good-for-you oats.

Ingredients

• 1 cup rolled oats
• 1 ripe banana, mashed
• 1/4 cup maple syrup
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup milk (any kind)
• 1/4 cup chocolate chips
• 1 tbsp coconut oil, melted

Instructions

1. Preheat oven: Crank that oven to 350°F (175°C) to get it nice and toasty.
2. Mix dry ingredients: In a bowl, toss together the oats, baking powder, and salt. No need to sift—just give it a good stir.
3. Blend wet ingredients: In another bowl, mash the banana until smooth, then mix in the maple syrup, vanilla extract, milk, and melted coconut oil. Pro tip: If your banana isn’t super ripe, microwave it for 20 seconds to soften.
4. Combine: Pour the wet mix into the dry and stir until just combined. Fold in the chocolate chips—because more is always better, right?
5. Bake: Pour the batter into a greased baking dish and pop it in the oven for 20-25 minutes. You’ll know it’s done when the edges are golden and the center doesn’t jiggle.
6. Cool slightly: Let it sit for 5 minutes because, trust me, molten chocolate is a tongue’s worst enemy.

The result? A cross between a muffin and a bowl of oatmeal, with gooey chocolate pockets that’ll make you forget it’s breakfast. Try topping it with a dollop of Greek yogurt for a tangy contrast or a drizzle of peanut butter because, well, peanut butter makes everything better.

Apple Cinnamon Baked Oats

Ever had one of those mornings where you’re craving something sweet, comforting, and kinda healthy all at once? Well, let me introduce you to Apple Cinnamon Baked Oats – your new best friend for breakfast (or honestly, any time of day). It’s like if apple pie and oatmeal had a baby, and it’s ridiculously easy to make.

Ingredients

• 1 cup old-fashioned oats
• 1 cup milk (any kind)
• 1 medium apple, diced (about 1 cup)
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• Pinch of salt
• 1 tbsp coconut oil, melted

Instructions

1. Preheat oven: Crank that oven to 350°F (175°C) to get it nice and toasty while you prep.
2. Mix dry ingredients: In a bowl, toss together the oats, cinnamon, baking powder, and salt. This is your dry team.
3. Combine wet ingredients: In another bowl, whisk the milk, maple syrup, vanilla, and melted coconut oil. Welcome to the wet team.
4. Unite the teams: Pour the wet ingredients into the dry and stir until they’re best friends. Fold in the diced apple last – it’s the peacekeeper.
5. Bake to perfection: Pour the mixture into a greased baking dish and bake for 25 minutes, or until the top is golden and the oats are set. Tip: Do the toothpick test – if it comes out clean, you’re golden.
6. Cool slightly: Let it sit for 5 minutes. It’ll firm up a bit, making it easier to slice. Tip: This is the hardest part – resisting the urge to dive in immediately.
7. Serve warm: Slice it up and drizzle with a little extra maple syrup if you’re feeling fancy. Tip: A dollop of yogurt on top adds a nice tangy contrast.

The texture? Think cozy, cake-like oatmeal with little bursts of soft apple. The flavor? All the warm, spiced vibes of fall, no matter what the calendar says. Try it with a scoop of vanilla ice cream for dessert – I won’t judge.

Pumpkin Spice Baked Oats

Ever had one of those mornings where you’re craving something cozy, but also kinda healthy? Yeah, me too. That’s where these Pumpkin Spice Baked Oats come in—like a hug in a bowl, but you can eat it.

Ingredients

• 1 cup rolled oats
• 1/2 cup pumpkin puree
• 1 tbsp maple syrup
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• 1/2 cup almond milk
• 1 tbsp melted coconut oil
• 1 egg (or flax egg for vegan)
• Pinch of salt

Instructions

1. Preheat oven: Crank that oven to 350°F (175°C) to get it nice and toasty.
2. Mix dry ingredients: In a bowl, toss together the oats, pumpkin pie spice, baking powder, and salt. No clumps allowed!
3. Whisk wet ingredients: In another bowl, whisk the pumpkin puree, maple syrup, vanilla extract, almond milk, coconut oil, and egg until smooth. Tip: If your coconut oil is solid, microwave it for 10 seconds to melt.
4. Combine: Pour the wet mix into the dry and stir until just combined. Overmixing is the enemy of fluffy oats.
5. Bake: Pour the batter into a greased baking dish and bake for 25 minutes, or until the top is golden and a toothpick comes out clean. Tip: Ovens vary, so start checking at 20 minutes.
6. Cool slightly: Let it sit for 5 minutes before diving in. It’ll be hot, and patience is a virtue (or so they say).

These baked oats come out perfectly moist with a hint of spice, and they’re begging to be topped with a dollop of yogurt or a drizzle of extra maple syrup. Trust me, your breakfast game just leveled up.

Peanut Butter Baked Oats

Wow, have I got a treat for you today! Imagine your favorite peanut butter cookie and a cozy bowl of oatmeal had a baby – that’s exactly what these Peanut Butter Baked Oats taste like. Perfect for those mornings when you’re craving something sweet but still want to pretend you’re being healthy.

Ingredients

• 1 cup rolled oats
• 1 ripe banana, mashed
• 1/4 cup creamy peanut butter
• 1 tbsp maple syrup
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup milk (any kind)
• 1 egg
• 1/4 cup chocolate chips

Instructions

1. Preheat oven: Crank that oven up to 350°F (175°C) and let it warm up while you get your mix on.
2. Mix dry ingredients: In a bowl, toss in the oats, baking powder, and salt. Give it a quick stir to say hello.
3. Blend wet ingredients: In another bowl, mash that banana like it owes you money, then whisk in the peanut butter, maple syrup, vanilla, milk, and egg until it’s smoother than your morning playlist.
4. Combine everything: Pour the wet mix into the dry and stir until they’re best friends. Fold in the chocolate chips because, well, chocolate.
5. Bake to perfection: Pour the batter into a greased baking dish and slide it into the oven. Bake for 20-25 minutes until the top is golden and a toothpick comes out clean.
6. Cool slightly: Let it sit for a hot minute (about 5 minutes) because nobody likes a burnt tongue.

What you’ve got here is a cross between a fluffy muffin and a soft cookie, with pockets of melty chocolate that’ll make you do a little happy dance. Serve it warm with a dollop of extra peanut butter on top because why the heck not?

Strawberry Cheesecake Baked Oats

Very few things in life are as comforting as digging into a warm, gooey strawberry cheesecake, but what if I told you you could have all that goodness for breakfast? Enter Strawberry Cheesecake Baked Oats – your morning just got a whole lot sweeter and cheesier, without the guilt.

Ingredients

• 1 cup rolled oats
• 1/2 cup milk (any kind)
• 1 large egg
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• 1/4 cup cream cheese, softened
• 1/4 cup fresh strawberries, diced
• 1 tbsp strawberry jam

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and lightly grease a small baking dish.
2. Mix wet ingredients: In a bowl, whisk together the milk, egg, maple syrup, and vanilla extract until smooth.
3. Combine dry ingredients: Add the rolled oats and baking powder to the wet mixture, stirring until well combined.
4. Layer the base: Pour half of the oat mixture into the prepared baking dish.
5. Add cheesecake layer: Dot the cream cheese and strawberry jam over the oat layer, then sprinkle with diced strawberries.
6. Top it off: Cover with the remaining oat mixture, ensuring the cheesecake layer is fully enclosed.
7. Bake to perfection: Bake for 25 minutes, or until the top is golden and the center is set. Let it cool for 5 minutes before serving.

The result? A creamy, dreamy breakfast that’s part cheesecake, part oatmeal, and all delicious. Serve it with a dollop of extra jam or a sprinkle of fresh strawberries on top for that Instagram-worthy breakfast bowl.

Carrot Cake Baked Oats

Hey there, let’s whip up something that’ll make your morning routine a tad more exciting—Carrot Cake Baked Oats. Imagine your favorite dessert masquerading as breakfast, and you’ve got the gist. It’s cozy, it’s cakey, and yes, it’s totally acceptable to eat at 8 AM.

Ingredients

• 1 cup old-fashioned oats
• 1/2 cup grated carrot (packed)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp baking powder
• 1/2 cup milk (any kind)
• 1 egg
• 1 tbsp melted coconut oil
• A pinch of salt

Instructions

1. Preheat oven: Crank that oven to 350°F (175°C) to get it nice and toasty for our oats.
2. Mix dry ingredients: In a bowl, toss together the oats, baking powder, cinnamon, nutmeg, ginger, and salt. This is where the magic starts.
3. Whisk wet ingredients: In another bowl, beat the egg, then mix in the milk, maple syrup, vanilla, and coconut oil. Pro tip: Make sure your coconut oil isn’t too hot to avoid cooking the egg.
4. Combine and fold: Pour the wet mix into the dry, stir until just combined, then gently fold in the grated carrots. Overmixing is the enemy of fluffiness.
5. Bake to perfection: Pour the batter into a greased ramekin or small baking dish. Slide it into the oven for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
6. Cool slightly: Let it sit for a couple of minutes—unless you’re into molten mouth burns, then by all means, dive right in.

The texture? Think moist carrot cake meets hearty oatmeal. The flavor? Like a hug from your grandma, if she were a spice rack. Serve it with a dollop of Greek yogurt or a drizzle of extra maple syrup for that extra oomph.

Matcha Green Tea Baked Oats

Just when you thought your morning oats couldn’t get any better, here comes Matcha Green Tea Baked Oats to prove you wrong. It’s like your favorite breakfast decided to dress up in its fanciest green outfit and honestly, it’s working.

Ingredients

• 1 cup rolled oats
• 1 tbsp matcha green tea powder
• 1 ripe banana, mashed
• 1 cup almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• A pinch of salt
• 1 tbsp coconut oil, melted

Instructions

1. Preheat oven: Start by preheating your oven to 350°F (175°C) to get it ready for baking magic.
2. Mix dry ingredients: In a bowl, whisk together the rolled oats, matcha powder, baking powder, and salt until they’re best friends.
3. Combine wet ingredients: In another bowl, mash the banana like it owes you money, then mix in the almond milk, maple syrup, vanilla extract, and melted coconut oil.
4. Unite the mixtures: Pour the wet ingredients into the dry ones and stir until you’ve got a smooth, green-hued batter. No lumps allowed!
5. Bake to perfection: Pour the batter into a greased baking dish and bake for 25 minutes, or until the top is firm and a toothpick comes out clean.
6. Cool slightly: Let it cool for about 5 minutes before diving in. Patience is a virtue, especially when it comes to not burning your mouth.

The texture? Think fluffy, moist, and just the right amount of chewiness. The matcha gives it a subtle earthiness that pairs surprisingly well with the sweetness of the banana and maple syrup. Try topping it with a dollop of yogurt and some fresh berries for a breakfast that’s basically dessert.

Vanilla Berry Baked Oats

Wow, have I got a treat for you today! Imagine your favorite cozy breakfast but baked into a cake-like dream — that’s what we’re making with these Vanilla Berry Baked Oats. It’s like if oatmeal and dessert had a baby, and honestly, it’s the best morning decision you’ll make.

Ingredients

• 1 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup milk (any kind)
• 1 large egg
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tbsp melted coconut oil
• 1/2 cup mixed berries (fresh or frozen)

Instructions

1. Preheat oven: Crank that oven to 350°F (175°C) to get it nice and toasty for our oats.
2. Mix dry ingredients: In a bowl, whisk together the oats, baking powder, cinnamon, and salt. No lumps allowed!
3. Combine wet ingredients: In another bowl, mix the milk, egg, maple syrup, vanilla, and coconut oil until it’s all buddy-buddy.
4. Bring it together: Pour the wet mix into the dry and stir until just combined. Overmixing is the enemy of fluffy oats!
5. Add berries: Gently fold in the berries. If using frozen, no need to thaw — they’ll bake beautifully.
6. Bake to perfection: Pour the batter into a greased baking dish and bake for 25-30 minutes, until the top is golden and a toothpick comes out clean.

And there you have it — a warm, berry-studded slice of morning joy. The edges get a bit crispy, while the middle stays soft and pudding-like. Serve it with a dollop of yogurt or a drizzle of extra maple syrup for that extra ‘wow’ factor.

Chocolate Peanut Butter Swirl Baked Oats

Mmm, imagine waking up to the smell of chocolate and peanut butter swirling together in a warm, baked oat dish that’s basically dessert for breakfast. Yeah, we’re doing that today, and it’s as easy as tossing a few ingredients together and letting the oven do its magic.

Ingredients

• 1 cup old-fashioned oats
• 1 ripe banana, mashed
• 1/2 cup milk (any kind)
• 1 large egg
• 1 tbsp maple syrup
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp peanut butter
• 2 tbsp chocolate chips
• 1 tsp vanilla extract

Instructions

1. Preheat oven: Crank your oven to 350°F (175°C) and grab an oven-safe dish or ramekin.
2. Mix wet ingredients: In a bowl, mash the banana, then whisk in the egg, milk, maple syrup, and vanilla until smooth.
3. Combine dry ingredients: Stir in the oats, baking powder, and salt until everything’s nicely mixed. Tip: Let the batter sit for 5 minutes to thicken up.
4. Layer the batter: Pour half the batter into your dish, then dollop with peanut butter and sprinkle half the chocolate chips. Repeat with the remaining batter and toppings.
5. Swirl and bake: Use a knife to swirl the peanut butter and chocolate into the batter. Bake for 20-25 minutes until the top is golden and set. Tip: Check at 20 minutes—oven temps vary!
6. Cool slightly: Let it sit for 5 minutes before diving in. Tip: It’s lava-hot straight out of the oven, patience is key.

The texture? Think cozy, spoonable goodness with pockets of melty chocolate and peanut butter. Serve it with a drizzle of extra maple syrup or a dollop of yogurt for that extra oomph.

Lemon Poppy Seed Baked Oats

Kickstart your morning with something that feels like dessert but is totally breakfast-approved. These Lemon Poppy Seed Baked Oats are like if your favorite muffin and a bowl of oatmeal had a baby—fluffy, zesty, and just the right amount of sweet.

Ingredients

• 1 cup rolled oats
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk (any kind)
• 1/4 cup maple syrup
• 1 tbsp melted coconut oil
• 1 egg
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven: Heat your oven to 350°F and grease a small baking dish.
2. Mix dry ingredients: In a bowl, combine oats, poppy seeds, baking powder, and salt.
3. Whisk wet ingredients: In another bowl, whisk together milk, maple syrup, coconut oil, egg, lemon zest, lemon juice, and vanilla until smooth.
4. Combine mixtures: Pour the wet ingredients into the dry and stir until just combined. Tip: Don’t overmix to keep the oats fluffy.
5. Bake to perfection: Pour the mixture into the prepared dish and bake for 25 minutes, or until the top is golden and a toothpick comes out clean. Tip: Check at 20 minutes to avoid overbaking.
6. Cool slightly: Let it sit for 5 minutes before digging in. Tip: It firms up as it cools, making it easier to slice.

The result? A sliceable, muffin-like texture with bright lemon flavor and a subtle crunch from the poppy seeds. Try topping with a dollop of yogurt and extra lemon zest for a fancy touch.

Raspberry White Chocolate Baked Oats

Picture this: a cozy morning where your kitchen smells like a bakery, and you’re about to dive into something that’s part breakfast, part dessert, and all delicious. That’s what you get with these Raspberry White Chocolate Baked Oats—think warm, gooey, and just sweet enough to feel like a treat.

Ingredients

• 1 cup old-fashioned oats
• 1/2 cup milk (any kind)
• 1 large egg
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup fresh raspberries
• 1/4 cup white chocolate chips
• 1 tbsp coconut oil, melted

Instructions

1. Preheat oven: Crank your oven to 350°F (175°C) and grab an oven-safe dish—no need to grease it, we’re using coconut oil in the mix.
2. Mix wet ingredients: In a bowl, whisk together the milk, egg, maple syrup, vanilla, and melted coconut oil until it’s all buddy-buddy.
3. Add dry ingredients: Toss in the oats, baking powder, and salt. Stir until just combined; overmixing is the enemy of fluffy oats.
4. Fold in goodies: Gently mix in the raspberries and white chocolate chips. The batter will be thick, but that’s what we want.
5. Bake to perfection: Pour the batter into your dish and bake for 25 minutes. You’ll know it’s done when the edges are golden and the center doesn’t jiggle.
6. Cool slightly: Let it sit for 5 minutes—this is the hardest part, but it helps everything set up nicely.

The result? A dish that’s crispy on the outside, soft in the middle, with bursts of tart raspberry and pockets of melted white chocolate. Try it with a dollop of yogurt or a drizzle of extra maple syrup for that extra oomph.

Oatmeal Raisin Cookie Baked Oats

Trust me, turning your favorite oatmeal raisin cookie into a cozy baked oats situation is the breakfast upgrade you didn’t know you needed. It’s like dessert decided to be nutritious, and honestly, we’re here for it.

Ingredients

• 1 cup old-fashioned oats
• 1/2 cup milk (any kind)
• 1/4 cup raisins
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• 1/4 tsp baking powder
• Pinch of salt
• 1 tbsp melted coconut oil

Instructions

1. Preheat oven: Crank that oven to 350°F (175°C) to get it nice and toasty while you prep.
2. Mix dry ingredients: In a bowl, toss together the oats, cinnamon, baking powder, and salt like you’re mixing a little dry ingredients party.
3. Add wet ingredients: Pour in the milk, maple syrup, vanilla extract, and melted coconut oil. Stir until everything’s friends.
4. Fold in raisins: Gently mix in the raisins so they’re evenly distributed, because no one wants a raisin-free bite.
5. Bake to perfection: Pour the mixture into a greased ramekin or small baking dish and bake for 20-25 minutes, or until the top is golden and the center is set.
6. Cool slightly: Let it sit for a couple of minutes because patience is a virtue, especially when it comes to not burning your mouth.

The texture? Think creamy meets chewy with little bursts of sweetness from the raisins. Serve it warm with a dollop of yogurt or a drizzle of extra maple syrup for that extra ‘wow’ factor.

Coconut Mango Baked Oats

First off, let me tell you, if you’re looking for a breakfast that feels like a tropical vacation but is secretly healthy, you’ve hit the jackpot with Coconut Mango Baked Oats. It’s like dessert for breakfast, but we’re not telling anyone it’s actually good for them.

Ingredients

• 1 cup rolled oats
• 1/2 cup coconut milk
• 1/4 cup maple syrup
• 1 ripe mango, diced
• 1/4 cup shredded coconut
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 tbsp coconut oil, melted
• 1/2 tsp baking powder
• Pinch of salt

Instructions

1. Preheat oven: Crank your oven to 350°F (175°C) to get it ready for our tropical masterpiece.
2. Mix dry ingredients: In a bowl, toss together the oats, shredded coconut, cinnamon, baking powder, and salt. This is where the magic starts.
3. Combine wet ingredients: In another bowl, whisk together the coconut milk, maple syrup, vanilla extract, and melted coconut oil until it’s as smooth as a beach sunset.
4. Fold in mango: Gently stir the diced mango into the wet mix because we want those juicy bits to stay intact.
5. Combine everything: Pour the wet ingredients into the dry ones and stir until just combined. Overmixing is the enemy of fluffy oats.
6. Bake to perfection: Pour the mixture into a greased baking dish and bake for 25 minutes, or until the top is golden and the center is set. Tip: A toothpick should come out clean when it’s done.
7. Cool slightly: Let it sit for 5 minutes before diving in. This patience test is worth it, I promise.

The texture? Imagine the creaminess of oatmeal meets the fluffiness of cake, with bursts of mango and a hint of coconut in every bite. Serve it with a dollop of Greek yogurt on top for an extra protein kick, or just eat it straight from the dish—no judgment here.

Pistachio Rose Baked Oats

Alright, let’s dive into making these dreamy Pistachio Rose Baked Oats that’ll make your morning feel like a cozy hug. Imagine the nutty crunch of pistachios dancing with the floral whisper of rose in every bite—yes, it’s as magical as it sounds.

Ingredients

• 1 cup old-fashioned oats
• 1/2 cup shelled pistachios, roughly chopped
• 1 tbsp rose water
• 1/4 cup honey
• 1 cup milk (any kind)
• 1 tsp baking powder
• 1/2 tsp cardamom powder
• 1 tbsp coconut oil, melted
• 1 egg (or flax egg for vegan)
• Pinch of salt

Instructions

1. Preheat oven: Crank that oven to 350°F (175°C) to get it nice and toasty while you prep.
2. Mix dry ingredients: In a bowl, toss together the oats, chopped pistachios, baking powder, cardamom, and salt. Tip: Toast the pistachios lightly for extra flavor.
3. Whisk wet ingredients: In another bowl, whisk the egg, honey, rose water, milk, and melted coconut oil until smooth.
4. Combine: Pour the wet mix into the dry ingredients and stir until just combined. Don’t overmix—lumpy is good here.
5. Bake: Pour the batter into a greased baking dish and bake for 25 minutes, or until the top is golden and a toothpick comes out clean. Tip: Check at 20 minutes to avoid overbaking.
6. Cool slightly: Let it sit for 5 minutes before diving in. This helps it set perfectly.

The texture? Think fluffy meets slightly chewy with those pops of pistachio. Serve it warm with a drizzle of honey and a sprinkle of rose petals for that Instagram-worthy breakfast—or heck, dessert. No judgment here.

Chai Spice Baked Oats

Picture this: a cozy morning where your kitchen smells like a chai latte, but you’re actually eating your breakfast. That’s the magic of Chai Spice Baked Oats—comfort food that tricks you into thinking you’re indulging.

Ingredients

• 1 cup old-fashioned oats
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp cardamom
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1/2 cup milk (any kind)
• 1/4 cup maple syrup
• 1 egg
• 1 tbsp melted coconut oil
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven: Heat your oven to 350°F and grab a small baking dish—no need to grease it, thanks to the coconut oil in the mix.
2. Mix dry ingredients: In a bowl, whisk together the oats, baking powder, cinnamon, ginger, cardamom, cloves, and nutmeg. Tip: If you’re into a stronger chai flavor, double the spices!
3. Combine wet ingredients: In another bowl, mix the milk, maple syrup, egg, coconut oil, and vanilla until smooth. Pro tip: Make sure your coconut oil isn’t too hot, or it’ll scramble the egg.
4. Combine everything: Pour the wet ingredients into the dry and stir until just combined. Overmixing leads to tough oats, and nobody wants that.
5. Bake: Pour the mixture into your baking dish and bake for 25 minutes, or until the top is golden and the center is set. Watch for the edges pulling away from the dish—that’s your cue it’s done.

These baked oats come out fluffy yet dense, with a warmth that’ll make you want to curl up with a blanket. Serve it with a dollop of yogurt or a drizzle of extra maple syrup for that extra oomph.

Cherry Almond Baked Oats

Kickstart your morning with something that feels like dessert but is totally breakfast-approved. These Cherry Almond Baked Oats are like if your favorite oatmeal and a cherry pie had a delicious baby, and honestly, you’re gonna want to eat it straight out of the oven.

Ingredients

• 1 cup old-fashioned oats
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup fresh cherries, pitted and halved
• 1/4 cup almond butter
• 1 cup almond milk
• 1 egg
• 2 tbsp maple syrup
• 1/2 tsp almond extract
• 1 tbsp coconut oil, melted

Instructions

1. Preheat oven: Preheat your oven to 350°F and grease a small baking dish with coconut oil.
2. Mix dry ingredients: In a bowl, combine the oats, almond flour, baking powder, and salt. Stir until well mixed.
3. Add wet ingredients: In another bowl, whisk together the almond butter, almond milk, egg, maple syrup, almond extract, and melted coconut oil until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cherries.
5. Bake: Pour the mixture into the prepared baking dish and bake for 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.
6. Cool slightly: Let the baked oats cool for about 5 minutes before serving. This helps it set and makes it easier to slice.

The texture is wonderfully moist and slightly chewy, with bursts of juicy cherries and a subtle almond flavor that’s not too overpowering. Serve it warm with a dollop of yogurt or a drizzle of extra maple syrup for that extra oomph.

Double Chocolate Baked Oats

Picture this: you’re craving something chocolatey for breakfast but also want to keep it somewhat healthy. Enter Double Chocolate Baked Oats – your morning dessert that’s actually good for you. It’s like having cake for breakfast, but we’re calling it oats because, well, it’s mostly oats.

Ingredients

• 1 cup rolled oats
• 1 ripe banana, mashed
• 1 tbsp cocoa powder
• 1/4 cup chocolate chips
• 1/2 cup milk (any kind)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1 tbsp maple syrup
• Pinch of salt

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and lightly grease a small baking dish.
2. Mix dry ingredients: In a bowl, combine the oats, cocoa powder, baking powder, and salt.
3. Add wet ingredients: Stir in the mashed banana, milk, vanilla extract, and maple syrup until well combined.
4. Fold in chocolate: Gently mix in half of the chocolate chips, saving the rest for the top.
5. Bake to perfection: Pour the mixture into the prepared dish, sprinkle the remaining chocolate chips on top, and bake for 20-25 minutes, or until the edges are slightly crispy.
6. Cool slightly: Let it sit for a couple of minutes before diving in – it’ll be hot!

The texture? Think moist, fudgy, and utterly indulgent with little bursts of melted chocolate. Serve it warm with a dollop of yogurt or a drizzle of peanut butter for that extra oomph.

Conclusion

With 18 delicious, banana-free baked oats recipes, there’s something here for every taste—whether you love chocolate, berries, or cozy spices. These healthy, easy-to-make breakfasts are perfect for busy mornings or meal prep. Give them a try, and let us know which one’s your favorite in the comments! Don’t forget to share this roundup on Pinterest so others can enjoy these tasty recipes too. Happy baking!