Biscoff Baked Oats (High Protein, No Banana)

These biscoff baked oats taste like a Biscoff cookie in cake form — soft, blended oats stuffed with cookie butter, baked golden, and packed with 38 grams of protein per serving. No banana required.

Biscoff baked oats are blended oats baked into a single-serving cake with Biscoff spread stuffed in the middle and crushed Biscoff cookies on top — basically a Biscoff cookie that turned into breakfast. This version has 38 grams of protein per serving, makes one ramekin in 30 minutes, and skips the banana most recipes rely on (you taste Biscoff, not banana).

The protein comes from a scoop of protein powder + one egg + the oats themselves. Most Biscoff baked oats recipes online clock in at 4–10 grams of protein per serving. This one nearly triples that. If you’re tracking macros, you can stop scrolling now.

If you love baked oats try my 21 Protein Baked Oats Recipes.

Why You’ll Love This Recipe

• 38 grams of protein per serving — the highest-protein Biscoff baked oats recipe on the internet
• No banana — pure Biscoff flavor, no fruity background note
• 30 minutes start to finish — 5 minutes to blend, 22 to bake
• Single serving — designed for one ramekin, easy to scale up for meal prep

Ingredients You’ll Need

(Exact measurements are in the recipe card below. These are notes only.)

For the baked oats:

• Quick oats — I recommend quick oats over rolled oats here. They blend into a finer flour, which gives a more cake-like texture. Rolled oats work but the final texture will be slightly chewier.
• Baking powder — non-negotiable. This is what gives the cake-like rise.
• Egg — provides structure and that fluffy bake. For a vegan version, swap for a flax egg (1 tbsp ground flax + 3 tbsp water, sit 5 minutes).
• Vanilla protein powder — the protein workhorse. I use PEScience Gourmet Vanilla (code BAILEY for a discount). Whey-casein blends work best for baking; pure whey can sometimes dry out. Casein helps keep the cake moist.
• Almond milk — any milk works. Dairy or oat milk adds richness; almond is the most neutral.
• Vanilla extract — supports the warm spice of the Biscoff.
• Maple syrup — just enough to bump the sweetness without making it cloying.

For the Biscoff layer and topping:

• Lotus Biscoff spread (creamy) — the star. Drop a tablespoon in the middle for a melty molten core, then drizzle more on top after baking if you’re feeling it.
• 1 Biscoff cookie — crumbled on top for the crunch contrast.

Optional add-ins: dollop of greek yogurt on top, splash of melted Biscoff drizzle after baking, sprinkle of cinnamon in the batter, white chocolate chips folded in.

How to Make Biscoff Baked Oats

1. Preheat the oven to 350°F (175°C). Grease one 8-ounce ramekin or oven-safe dish.
2. Blend the oats into flour. Add quick oats to a blender and blend on high until they look like fine flour.
3. Add everything else. Add protein powder, baking powder, egg, almond milk, vanilla, and maple syrup to the blender. Blend until smooth, about 30 seconds. Scrape the sides if needed.
4. Layer the batter. Pour ¾ of the batter into the greased ramekin. Drop the Biscoff spread in the middle. Pour the remaining ¼ of batter over the top to cover the Biscoff completely.
5. Top and bake. Crumble one Biscoff cookie over the top. Bake for 20–25 minutes, until the top is golden and a toothpick inserted off-center comes out clean. (Don’t toothpick the middle — you’ll hit the molten Biscoff layer.)
6. Cool 5 minutes. Drizzle with melted Biscoff if you want maximum chaos. Eat warm.

Tips for the Best Biscoff Baked Oats

• Use quick oats, not rolled. Quick oats blend smoother and give a true cake texture. Rolled oats work but leave more graininess.
• Don’t skip the baking powder. It’s what makes this rise like cake instead of settling like a hockey puck.
• Cover the Biscoff fully with the top batter layer. If any Biscoff is exposed at the top, it’ll burn. Bury it.
• Toothpick test off-center. Test for doneness on the edge, not the middle (Biscoff layer will read as “wet”).
• Eat warm. The Biscoff is at peak gooey within 5 minutes of pulling out of the oven. Reheats well, but the first bake is unmatched.
• Whey-casein blend protein powder is best. Pure whey isolates can dry the bake out. Casein adds moisture. PEScience is a whey-casein blend, which is why it works so well here.

Variations and Substitutions

• Vegan: Swap egg for a flax egg (1 tbsp ground flax + 3 tbsp water). Use plant-based protein powder. Biscoff cookies and spread are already vegan.
• Gluten-free: Biscoff contains gluten, so to make this gluten-free you’d need to swap the Biscoff for cookie butter or granola butter alternatives. Lotus does not currently make a gluten-free version.
• Higher protein still: Stir 2 tablespoons of greek yogurt or cottage cheese into the batter. Adds another 8g of protein.
• No protein powder: Add an extra tablespoon of oats and an extra tablespoon of milk. Macros change significantly — drops from 38g protein to around 12g.
• Other cookie butter: Trader Joe’s Cookie Butter works as a 1:1 swap. Granola butter, peanut butter, or almond butter also work but change the flavor.
• Family-size batch: Triple the recipe and bake in an 8×8 dish for 30–35 minutes. Slice into squares for meal prep.

Storage and Make-Ahead

These biscoff baked oats keep for 3 days in an airtight container in the fridge. Reheat in the microwave for 30–45 seconds with a splash of milk to revive the texture. The Biscoff layer firms up cold but goes molten again with heat.

For freezer storage, let cool completely, wrap individually, and freeze for up to 2 months. Thaw in the fridge overnight, then reheat.

If batch-baking for the week, hold off on the cookie crumble topping until you’re ready to eat — soggy Biscoff cookie is sad Biscoff cookie.

FAQs

How much protein is in these biscoff baked oats? 38 grams of protein per serving — from a scoop of protein powder, one egg, and the oats. Most Biscoff baked oats recipes online have 4–10 grams of protein, so this version more than triples the standard.

Can you make biscoff baked oats without a banana? Yes — this recipe is specifically designed without banana. The egg and protein powder provide structure and moisture instead. The result is pure Biscoff flavor with no fruity background note.

Can you make biscoff baked oats in the air fryer? Yes. Bake at 350°F in the air fryer for 12–15 minutes, checking around the 12-minute mark. Air fryers run hotter than ovens, so start checking early.

Are biscoff baked oats healthy? They’re a balanced indulgent breakfast — oats provide whole-grain fiber, protein powder and egg deliver 38g of protein, and the Biscoff is the controlled dose of cookie butter that makes it feel like dessert. Like any baked good with cookies, it’s not a daily-staple breakfast, but as a high-protein treat that hits a sweet craving, it’s a strong play.

Are biscoff cookies vegan? Yes, both Lotus Biscoff cookies and Biscoff spread are vegan. The cookies are made without dairy or eggs. To make the whole recipe vegan, swap the egg for a flax egg and use a plant-based protein powder.

Print Recipe Pin Recipe Rate this Recipe

4.34 from 9 votes

Biscoff Baked Oats (High Protein, No Banana)

These biscoff baked oats taste like a Biscoff cookie in cake form — soft, blended oats stuffed with cookie butter, baked golden, and packed with 38 grams of protein per serving. No banana required.

Prep Time10 minutes mins

Cook Time22 minutes mins

Total Time32 minutes mins

Course: Baked Oats

Cuisine: American

Servings: 1 serving

Calories: 534kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

1x2x3x4x

• ½ cup quick oats
• ½ tsp baking powder
• 1 tbsp maple syrup
• 1 scoop vanilla protein powder I use PEScience Gourmet Vanilla – you can use code “BAILEY” at checkout to try any of their products
• ⅓ cup almond milk
• ½ tsp vanilla
• 1 egg
• 1-2 tbsp Biscoff spread
• 1 Biscoff cookie

Instructions

• Blend your oats on high to create a fine flour. Then add all remaining ingredients (except Biscoff spread and cookies) and blend till combined.
• Pour 3/4 of batter into a greased oven safe dish, add the Biscoff spread to the middle, then top with remaining batter. You want the batter to cover the Biscoff Spread. Crumble cookie pieces and add to top of the oats.
• Bake at 350F for 20-25 minutes.
• Remove from oven and inhale!

Nutrition

Serving: 1serving | Calories: 534kcal | Carbohydrates: 60g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 191mg | Sodium: 554mg | Fiber: 5g | Sugar: 26g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Tried this recipe?Please leave a comment on the blog or share a photo on @basicswithbails

More Baked Oats Recipes

• Carrot Cake Baked Oats
• Lemon Poppy Seed Baked Oats
• Apple Pie Baked Oatmeal
• Banana Bread Baked Oats
• Brownie Batter Baked Oats

If you make these biscoff baked oats, please leave a star rating and a comment below — I read every single one. Share your ramekin on Instagram or Pinterest and tag @basicswithbails or #basicswithbails so I can come find you.