These flavorful and superfood-packed Microwave Baked Oats are a busy morning lifesaver and are ready to serve in under ten minutes. This recipe does not require a blender.
As we all know, breakfast is the most important meal of the day. Coincidentally, mornings are usually the busiest time of day, leaving many pinched for time and skipping the meal altogether.
Luckily, I am finally sharing my go-to microwaved baked oat recipe. I enjoy making this dish when I want something healthy yet quick for breakfast. Baked oats are the perfect option, containing heart-healthy old-fashioned oats. Plus, I always save any leftovers for my next breakfast.
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Why You’ll Love This Recipe
- Quick & Easy To Make – This recipe is so fast and straightforward, perfect for your busiest mornings.
- Healthy – Another reason to love this baked oats recipe is thanks to its nutrient-dense ingredients like bananas, oats, chia and/or hemp seeds, and coconut oil.
- No Blender or Oven Needed – Since this recipe only requires a microwave, you can whip these up just about anywhere with access to the appliance, including your kitchen, office cafeteria space, and even dorm rooms.
Ingredients & Substitutions
- Brown Sugar: Swap out brown sugar with granulated sugar or other natural sweeteners like maple syrup, honey, or agave nectar.
- Milk: Feel free to use water or your preferred type of milk (dairy or non-dairy) when making baked oats.
- Chocolate Chips: All-natural semi-sweet dark chocolate chips work best for this recipe. That said, you can incorporate sweeter or flavored chocolate chips as desired.
- Peanut Butter: Substitute peanut butter with your favorite nut butter or spread, such as almond or hazelnut butter (or maybe even Nutella, yum!). Or, omit topping your oats with nut butter at all.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Microwave Baked Oats
Quick Overview
- Mix oats, bananas, chia seeds, brown sugar, cinnamon, and the remaining ingredients in a bowl.
- Pour the oat mixture into your ramekins or microwave-safe bowls coated in cooking spray or butter.
- Microwave for 50 to 70 seconds and top the finished baked oats with peanut butter.
Step by Step Instructions
Be sure to mash & break up the oats with your fork. This will give them a more blended texture.
Step 1: In a small mixing bowl or liquid measuring cup, using a fork, mash together the oats, banana, brown sugar, coconut oil, cocoa powder, seeds, vanilla, baking powder, salt, and cinnamon.
Step 2: Pour in the milk and chocolate chips, stirring until well combined.
Step 3: Grease 2 small ramekins with cooking oil spray. Divide the oat mixture evenly between the ramekins.
Step 4: Microwave one at a time for 50-70 seconds, depending on your microwave and desired consistency. Top warm oats with a layer of peanut butter.
Recipe Serving Suggestions
Here are some of my favorite toppings for these “blended” baked oats:
- Fresh fruit
- Nut butter
- Whipped cream
- Chocolate chips
- Nuts
- Sea salt
- Maple syrup
Expert Tips
- Avoid instant oats. While instant oats are easily accessible and an excellent option for making oatmeal when crunched on time, it is best to use flatter old-fashioned oats.
- Mash the oats. Spend a couple of minutes mashing the oats and banana during Step 1. Breaking up the oats gives them a blended consistency without having to go to the trouble of using a blender.
Additions & Variations
- Get creative with your toppings/other ingredients – The beauty of baked oats is that they can be customized however you please. Incorporate fresh or dried fruits, nuts, and more to switch things up from this original microwave baked oats recipe.
- Add protein powder – Those who want a little more protein for breakfast may include their favorite protein powder in the recipe. I find that vanilla-flavored protein powder makes a good addition, and you can substitute chocolate-flavored protein powder for cocoa powder. It also doubles as a thickening solution for mushy baked oats.
Recipe FAQs
Oats, along with most of the other ingredients for this recipe, like coconut oil, brown sugar, and chia seeds, are naturally gluten-free. Organic peanut butter and chocolate chips with no additives or preservatives are also gluten-free.
I have never had any issues using my 7-ounce white ramekin for this recipe. So, I suggest using a ramekin anywhere between 6-ounce to 8-ounce when baking oats in the microwave.
Since these oats contain dairy, they must be stored in the refrigerator. You may keep the baked oats in the ramekin, sealing the top tightly with plastic wrap or aluminum foil.
Nutrient-rich oats are among the healthiest, tastiest, and most versatile natural superfoods out there. And don’t worry; you get nearly the exact same results and health benefits using the microwave to bake oats as your oven or air fryer. Plus, it’s so much faster this way!
No one enjoys eating soggy baked oats! Adding too much water or milk is usually the culprit behind mushy or gummy oats that are too wet. Luckily, you can thicken the baked oats mixture by adding more oats or incorporating some protein powder.
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Microwave Baked Oats
Ingredients:
- ½ cup old-fashioned rolled oats
- ½ banana, peeled
- 1 ½ Tablespoons brown sugar*
- 1 Tablespoon coconut oil
- 1 Tablespoon unsweetened cocoa powder
- 2-3 teaspoons hemp or chia seeds
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- pinch of salt & cinnamon
- 3-4 Tablespoons milk or water*
- chocolate chips*
- peanut butter for serving
Instructions:
- In a small mixing bowl or liquid measuring cup, using a fork, mash together the oats, banana, brown sugar, coconut oil, cocoa powder, seeds, vanilla, baking powder, salt, and cinnamon.
- Pour in the milk and chocolate chips, stirring until well combined.
- Grease 2 small ramekins with cooking oil spray. Divide the oat mixture evenly between the ramekins.
- Microwave one at a time for 50-70 seconds, depending on your microwave and desired consistency. Top warm oats with a layer of peanut butter.
Notes:
- Brown Sugar: Swap out brown sugar with granulated sugar or other natural sweeteners like maple syrup, honey, or agave nectar.
- Milk: Feel free to use water or your preferred type of milk (dairy or non-dairy) when making baked oats.
- Chocolate Chips: All-natural semi-sweet dark chocolate chips work best for this recipe. That said, you can incorporate sweeter or flavored chocolate chips as desired.
- Peanut Butter: Substitute peanut butter with your favorite nut butter or spread, such as almond or hazelnut butter (or maybe even Nutella, yum!). Or, omit topping your oats with nut butter at all.
- Avoid instant oats. While instant oats are easily accessible and an excellent option for making oatmeal when crunched on time, it is best to use flatter old-fashioned oats.
- Mash the oats. Spend a couple of minutes mashing the oats and banana during Step 1. Breaking up the oats gives them a blended consistency without having to go to the trouble of using a blender.
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