Description
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.
Ingredients
Scale
- 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
Instructions
-
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!
Notes
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