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This vegan Biscoff baked oats (made with no banana!) are one of the best biscoff breakfast recipes I’ve ever tried! It’s super easy to make, sweet and indulgent yet healthy, with a fluffy and moist texture and cosy biscoff flavour.
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I’m always looking for new breakfast ideas and recipes. And found a recipe that went viral on TikTok – Biscoff baked oats! I was immediately like yes, this is my kind of breakfast! So I made it with a little vegan twist and voila! My vegan biscoff baked oats recipe was born. If you are looking for a new and exciting way to enjoy your morning oats then definitely give this recipe a try!
The oats are sweetened with applesauce instead of banana and biscoff spread (talking about caramel apple flavour, yum). It’s so indulgent yet also healthy since oats are a great source of fibre to keep you satisfied the whole morning! I made it in a skillet but you can also use any baking dish you have.
Recipe overview – why you’ll love this vegan – recipe
- Level: Easy
- Taste: Cosy biscoff caramel and cinnamon flavour with a hint of apple
- Texture: Soft, moist, and fluffy
- Diet: Plant-based, dairy-free, eggless, soy-free, can be gluten-free
- Time: 30 mins
- Occasion: Breakfast, dessert
Main ingredients and substitutions
*Use room temperature ingredients unless otherwise instructed.
Quick oats: I see a lot of recipes with just oat flour but I used half quick oats and half oat flour to achieve more oaty texture in the baked oats as well as the smoothness that is created by oat flour. You can also just use quick oats alone for chunkier baked oats! If using just quick oats, rest the mixture a little longer about 15-20 mins before baking so that oats can soak up the liquid better. If Gluten-free, use gluten-free quick oats. I like Bob’s Red Mill!
Oat flour: If you can’t find oat flour in your supermarket, don’t worry! You can make your own very easily. Simply process your oats in a food processor until they are fine flour. Voila! I always make my own oat flour this way. Use gluten-free oat flour if GF.
Unsweetened applesauce: You can buy applesauce in a supermarket or you can make your own! I have a recipe for homemade unsweetened applesauce. It’s super simple to make with a food processor. You can also use sweetened applesauce or other fruit puree like mashed banana, pear, etc.
Almond milk: I used almond milk for the nutty flavour but you can use any of your favourite plant milk!
Biscoff spread: Biscoff spread is a spread made with biscoff biscuits from Lotus. It is possibly the best and my favourite spread on the market out there, it’s soooo good! There are smooth and chunky, and I used the smooth spread for this recipe but you can use either. Feel free to use any other biscuit spread as well.
Other ingredients: Baking powder.
*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!
Recommended equipment for this recipe
Food processor: Use a food processor to make your own oat flour and applesauce!
Skillet: I used my white skillet to bake this recipe. Skillet would be perfect if you were sharing it with a few people.
Baking dish: You can also use smaller baking dishes to make this recipe too. This recipe makes about 2-3 portions.
*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.
How to make vegan Biscoff baked oats
Step 1: Mix the ingredients
Preheat the oven to 180°C(350°F).
In a large mixing bowl, mix the quick oats, oat flour, and baking powder with a whisk until they are well combined. Add the unsweetened applesauce, almond milk, and Biscoff spread to the bowl and mix until everything is well combined and smooth. We have done the hardest part already! How easy was this?
Step 2: Bake
Pour the mixture into the greased skillet or baking dish and smooth out the top evenly. Rest the mixture for 5-10 mins to allow the oats to soak up the liquid.
Take a teaspoon of biscoff spread and sink it into the oats mixture. I added 6 teaspoons of biscoff spread but you can add less or more, feel free to adjust to your liking! Bake in the oven for 25 mins until it’s raised and the top and edge is golden. You can insert a toothpick in the centre and check if the centre is baked too! If it comes out clean with moist oat crumbs, it’s done. If it comes out with wet oats, bake for another 5-10 mins.
Remove it from the oven and drizzle with more biscoff spread and crumbles of biscoff biscuits. Serve while warm and enjoy!
Serving tips and ideas
- Top the biscoff oats with fresh fruit like bananas, berries, or sliced apples to make it even more delicious and nutritious!
- You can drizzle maple syrup instead of biscoff spread if you like.
- Vegan whipped cream or ice cream would make this recipe an indulgent dessert!
Expert tips and tricks
Use a non-stick skillet or baking dish
To prevent your Biscoff Baked Oats from sticking to the sides and bottom, use a non-stick skillet/baking dish. You can also grease it lightly to prevent it from sticking too!
Half the amount for 1 serving
This recipe is for 2-3 people so if you want to make 1 serving, half the amount of all ingredients and follow the same instructions. If you want to make for more than 2 people, simply double the amount and use a larger skillet/baking dish or 2 of them.
Use a digital scale to weigh ingredients
Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.
- Add chopped apples, nuts, and seeds for extra crunch and nutrition!
- Add 1/4 cup of your favourite nut butter for a richer and nutty flavour.
- Add a pinch of cinnamon powder, nutmeg powder, and clove powder for a warm, cosy flavour!
How to store
- Refrigerating: I strongly recommend serving and finishing the oats within the day of baking since the texture can be spoiled after some time. But if you need to store it for longer than a day, place them in an airtight container and store in the fridge for up to 2 days. Reheat in the microwave when serving.
- Freezing: If you want to freeze the baked oats, place it in a freezer-friendly airtight container and freeze for up to 1-2 months. Thaw it at room temperature and reheat in the microwave and serve.
*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.
Q and A
Can I use rolled oats?
I think it will work! If you are using just rolled oats, rest the mixture for 15-20 mins before baking so that they can absorb liquid more. It would make chunky baked oats which I quite like!
Is Biscoff spread vegan?
Biscoff spread is vegan! It’s made from Biscoff cookies and they are dairy-free and egg-free. They have been one of my favourite biscuits for tea and coffee.
Can I use a different type of spread instead of Biscoff?
If you can’t find biscoff spread, you can use other biscuit spreads too or sweetened nut butter instead. You can maybe try finding it on Amazon, I always buy mine from there.
My biscoff baked oats don’t raise?
if your baked oats don’t raise, your baking powder might be old and don’t have leavening power. To check if your baking powder is good, take a small amount on a plate and add vinegar. If it bubbles up, it’s good to use! If not, simply buy a new one.
Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!
You will LOVE these vegan biscoff baked oats because they are:
- sweet and delicious
- yet healthy and satisfying
- easy to make
- great breakfast
Want more recipes like this?
Try my other delicious biscoff and breakfast recipes you might enjoy!
Visit the breakfast page and recipe page for more delicious recipes!
Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!
Biscoff Baked Oats – Vegan!
- Total Time: 30 minutes
- Yield: 2–3 people 1x
- Diet: Vegan
This vegan Biscoff baked oats are one of the best biscoff breakfast recipes I’ve ever tried! It’s super easy to make, sweet and indulgent yet healthy, with a fluffy and moist texture and cosy biscoff flavour.
- 1/2 cup (45g) quick oats
- 1/2 cup (55g) oat flour
- 1/2 cup (140g) applesauce
- 1 cup (250ml) almond milk
- 1/4 cup (60ml) melted biscoff spread + more for drizzling
- 1/2 tsp baking soda
- 6 tsp of biscoff spread
Preheat the oven to 180°C(350°F).
In a large mixing bowl, mix the quick oats, oat flour, and baking powder with a whisk until they are well combined.
- Add the unsweetened applesauce, almond milk, and Biscoff spread to the bowl and mix until everything is well combined and smooth.
- Pour the mixture into the greased skillet or baking dish and smooth out the top evenly. Rest the mixture for 5-10 mins to allow the oats to soak up the liquid.
- Take a teaspoon of biscoff spread and sink it into the oats mixture. I added 6 teaspoons of biscoff spread. Bake in the oven for 25 mins until it’s raised and the top and edge is golden.
- Remove it from the oven and drizzle with more biscoff spread and crumbles of biscoff biscuits. Serve while warm and enjoy!
Rest the mixture a little longer for 15-20 mins if using rolled oats.
Use only oat flour for a creamier texture.
Use only quick oats for a chunkier texture.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
Keywords: biscoff, cookie butter, biscoff oats, baked oats, oatmeal, porridge
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