This Chocolate Biscoff Baked Oatmeal is vegan, easy, and fast to make! You can eat it for dessert, breakfast, or when craving something sweet. It’s super filling and high protein because is made out of OATS!

I mostly chose clean ingredients to make this recipe. So feel free to indulge yourself!

I was dying to try Lotus Biscoff biscuits because I was constantly seeing people on Instagram trying them and talking about the “wonders” of these biscuits! And once they started to be sold here in Panama I immediately got them!

And… OMG!, they are so GOOD! And of course, I NEEDED to create a recipe with them!!

The ingredients to make Chocolate Biscoff Baked Oatmeal

We have a lot of your favorite ingredients and here’s what you’ll need:

• Oat flour – aka blended rolled oats. Feel free to use any kind of oats but if gluten-free make sure that it’s certified!
• Granulated sweetener of choice – I use erythritol, which is a sugar substitute but you can use coconut sugar, splenda or any sugar of choice.
• Cacao powder – Feel free to use any! In my case I added 100% unsweetened cacao powder. No sugar-added would be the best option.
• Baking powder
• Banana – make sure it’s a perfectly ripe banana! If yours isn’t, then microwave your banana for 30 seconds.
• Milk of choice – I used unsweetened almond milk but you can use any other kind of plant-based or dairy milk.
• Chocolate – I used hazelnut butter! Feel free to use nutella, a 90% chocolate square or any of your choice!
• Lotus Biscoff biscuits
• Himalayan salt

How to make Chocolate Biscoff Baked Oatmeal?

The Instructions

• Prepare – Gather and measure all ingredients by starting to mix the oat flour, unsweetened cacao powder, baking powder and any granulated sugar of choice. Therefore, add-in the mashed banana, milk of choice and stir until well combined.
• Transfer – Transfer oatmeal batter into an oven-safe container or ramekin, leaving 1/8 of it.
• Add – Add chocolate hazelnut butter or any chocolate square to the center.
• Cover – Cover with remaining batter and add with Biscoff biscuit on top.
• Bake – Bake at 200C for 20 minutes!

How big is this recipe?

I used an 8 oz ramekin. So this recipe is just for YOU! Feel free to double portions if making for more people!

How’s the texture of this Chocolate Biscoff Baked Oatmeal?

The texture of this baked oatmeal is ooey-goey. If you prefer a cakey version just let it bake for 5 minutes more!

Storing and reheating tips

• To store: I f you prepare multiple batches of this baked oatmeal, store it in the fridge covered, for up to 4 days. You will need to thin it out with extra milk before reheating.
• To reheat: Microwave for 55 seconds. Make sure to add extra milk to moisten it, as the oats will have thickened up.

Ingredients substitutes and notes

• Don’t like the taste of bananas? No problem! Add 1 tbsp of chia seeds instead.
• No oat flour? Use rolled oats and add all the ingredients into a blender.
• Gluten-free? Make sure to use a certified oats!