Soft & Fluffy Baked Oats (No Banana)

Baked oats without banana that bake up soft, fluffy and cake-like, with applesauce and Greek yogurt keeping every spoonful tender and moist.

Prep Time 5

Cook Time 26

Total Time 31

Servings Servings

Preheat to 350°F (175°C). Lightly grease an 8-ounce oven-safe ramekin with butter or nonstick cooking spray.
Add the rolled oats, egg, applesauce, Greek yogurt, maple syrup, baking powder, vanilla, cinnamon (if using), and salt to a blender. Blend for 30–45 seconds, or until completely smooth. The batter should be thick but pourable, similar to thick pancake batter.
Pour the batter into the prepared ramekin.
Bake for 22–26 minutes, or until the top is lightly golden and puffed and the center is set but still soft. A toothpick inserted into the center should come out without wet batter; a few moist crumbs are fine.
Let the baked oats rest for about 5 minutes before adding your favourite toppings and serving warm.

Use old-fashioned rolled oats. This recipe was developed with rolled oats, quick oats may change the final texture.

Choose 2% or full fat Greek yogurt for a richer, more tender crumb.

Blend until completely smooth. This is key to getting that soft, cake-like texture rather than a traditional oatmeal consistency.

Don’t overbake. Pull the oats when the center is set but still soft. A few moist crumbs on a toothpick are exactly what you want.

Stick with an 8 ounce ramekin. A different size can affect the bake time and how evenly the center cooks.

Store leftovers covered in the fridge for up to 3 days. Reheat briefly in the microwave and add toppings after warming.