Biscoff Baked Oats

These Biscoff baked oats are a warm, comforting breakfast that tastes like dessert while still providing slow-release energy from oats. Blended with banana and milk, then swirled with creamy Biscoff spread and topped with crunchy biscuits, this easy baked oats recipe is perfect for meal prep breakfasts or a cosy weekend brunch.

Time: 30 minutes Serves: 6

Ingredients

• 160g rolled oats
• 2 ripe bananas
• 2 eggs
• 240ml milk of choice
• 2 scoops vanilla or unflavoured protein powder (optional)
• 1 tsp baking powder
• 1 tsp cinnamon
• 4 tbsp Biscoff spread (plus extra for drizzling)
• 4 Biscoff biscuits (plus one extra for crumbling)
• Pinch of salt

Method

1. Preheat the oven to 200°C and lightly grease or line an ovenproof baking dish.
2. Add the oats, bananas, eggs, milk, protein powder, baking powder, cinnamon and salt to a blender. Blend until smooth.
3. Pour the batter into the prepared dish.
4. Melt the Biscoff spread in the microwave for 20–30 seconds, stirring until smooth.
5. Drizzle the melted Biscoff over the batter and swirl through using a spoon or toothpick.
6. Bake for 20 minutes, or until a knife inserted into the centre comes out clean.
7. Allow to cool slightly, then top with crushed Biscoff biscuits and an extra drizzle of melted Biscoff before serving.

Top Tips

• Serve with Greek yoghurt or skyr for extra protein.
• Store in the fridge for up to 5 days, making it perfect for breakfast meal prep.
• Slice into portions and freeze individually. Reheat in the microwave for a quick breakfast.