Biscoff Baked Oatmeal (Protein Recipe)

This Biscoff Baked Oatmeal is the ultimate cozy breakfast—sweet, spiced, and packed with protein! Made with creamy Biscoff spread and crunchy cookies, it’s a must-try!

If you think oatmeal is boring, prepare to have your mind blown. This Biscoff Baked Oatmeal is about to turn your average morning routine into a full-on flavor party. 

Think warm, gooey, cinnamon-spiced goodness baked to perfection, packed with protein, and loaded with crushed Biscoff cookies for that buttery, caramelized crunch. Yeah, it’s that good.

This isn’t just breakfast—it’s dessert disguised as a “healthy” meal (and I fully support it). 

The Biscoff spread melts into the oats, giving them an almost cookie dough-like texture. While the crushed cookies on top add that perfect sweet crunch. 

And the best part? It’s packed with protein from the vanilla protein powder, so you’ll stay full and satisfied without the sugar crash.

Whether you need a cozy weekend brunch, meal prep for the week, or just an excuse to eat cookies for breakfast, this baked oatmeal delivers big time. 

Trust me—once you try it, there’s no going back to basic oats. Let’s get baking!

If you love baked oatmeal recipes you may also enjoy my Coffee Cake Baked Oatmeal or my Tiramisu Baked Oatmeal Recipe.

WHY YOU’LL LOVE THIS BISCOFF BAKED OATMEAL RECIPE

Tastes Like Dessert for Breakfast – It’s warm, sweet, and buttery with that signature Biscoff spice.

High-Protein & Satisfying – Thanks to protein powder, eggs, and fiber-rich oats, it keeps you full for hours.

Super Easy to Make – No fancy ingredients, no complicated steps—just blend, mix, bake, and enjoy.

Perfect for Meal Prep – Make a batch, store leftovers, and enjoy a quick and easy breakfast all week.

Customizable & Delicious – Add chocolate chips, nuts, or a drizzle of honey to switch things up.

SIMPLE INGREDIENTS YOU NEED FOR THE BISCOFF BAKED OATS RECIPE

You will need the following ingredients listed below to make this healthy breakfast recipe (the exact measurements, nutritional information and full recipe are all in the printable recipe card below):

• Rolled Oats – The base of our baked oatmeal, with half blended into oat flour for the perfect texture.
• Baking Powder & Salt – Helps with structure and balance in every bite.
• Vanilla Protein Powder – Adds a boost of protein and enhances the sweet vanilla flavor.
• Unsweetened Almond Milk – Keeps it moist and dairy-free, but feel free to use any milk such as oat milk, soy milk, coconut milk, or dairy milk.
• Eggs – Binds everything together and gives it that fluffy, baked texture.
• Lotus Biscoff Spread – The star of the show—creamy, buttery, and packed with spiced cookie goodness.
• Maple Syrup – A natural sweetener that adds depth and a hint of caramel flavor.
• Vanilla Extract – Enhances all the warm, cozy flavors.
• Crushed Biscoff Cookies – For extra crunch and that signature cookie butter magic.
• Optional – ripe banana, brown sugar, almond butter, cashew butter, fresh fruit, flax egg, chia seeds, etc.

HOW TO MAKE THE BISCOFF COOKIE BUTTER BAKED OATMEAL

Preheat your oven to 350°F and grease an 8×8-inch baking dish with coconut oil or cooking spray.

Add half of the oats to a blender and blend into a fine flour. This step makes the oatmeal extra soft and fluffy.

In a large bowl, whisk together the oats, oat flour, baking powder, salt, and vanilla protein powder.

Stir in the almond milk, eggs, melted Biscoff spread, maple syrup, and vanilla extract until smooth.

Gently mix in the crushed Biscoff cookies for that irresistible crunch.

Pour the mixture into the prepared baking dish and top with more crushed Biscoff cookies. Bake for 25-30 minutes until golden brown and set.

Let it cool slightly before slicing. Serve warm with extra melted Biscoff spread, peanut butter, or a dollop of Greek yogurt.

STORING LEFTOVER BISCOFF BAKED OATMEAL

Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30-45 seconds for a warm, gooey bite.

Freezing: Slice into individual portions, wrap tightly in plastic wrap or foil, and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Tips: Warm in the microwave, oven (at 300°F for 10 minutes), or air fryer for that fresh-baked texture. Add a splash of almond milk or melted Biscoff spread to revive moisture.

Meal Prep Hack: Portion into individual containers for an easy grab-and-go breakfast all week!

TIPS AND TRICKS FOR BEST RESULTS

Blend Half the Oats – Blending half into oat flour creates a soft, cake-like texture while keeping it hearty.

Use Melted Biscoff Spread – Warm it up before mixing for better incorporation and extra creaminess.

Don’t Overbake – Bake until the center is just set—it will continue to firm up as it cools. Overbaking = dry oatmeal!

Crush Cookies for Extra Crunch – Lightly crush Biscoff cookies on top before baking for that buttery, caramelized bite.

Make It Sweeter – Add a drizzle of honey, maple syrup, or melted Biscoff spread before serving for extra indulgence.

Serve It Warm – Reheat with a splash of almond milk or a dollop of Greek yogurt for that fresh-from-the-oven taste.

Customize It! – Stir in dark chocolate chips, nuts, or a sprinkle of cinnamon to switch things up.

Meal Prep Like a Pro – Store in individual containers for a quick, protein-packed breakfast all week!

FAQS

CAN I USE QUICK OATS INSTEAD OF WHOLE GRAIN OATS IN THIS BISCOFF BAKED OATS RECIPE?

Yes! Quick oats will work, but the texture will be softer and less chewy compared to whole oats. If you prefer a more structured baked oats version, stick with rolled oats.

Whatever you do, do not use steel cut oats.

WHERE CAN I FIND THIS LOTUS BISCOFF SPREAD?

Check the cookie aisle at your local grocery store or Trader Joe’s! You can also order it online on Amazon.

WHAT ARE SOME GOOD TOPPINGS FOR THE PROTEIN BISCOFF BAKED OATMEAL?

Drizzle with Biscoff spread, caramel drizzle, or granola butter, or top with banana slices and a sprinkle of cinnamon for the ultimate dessert-for-breakfast recipe.

HOW DO I KEEP THESE PROTEIN OATS FROM GETTING TOO DRY?

Watch the 20-minute mark and check the center—it should be set but still slightly soft. Overbaking = dry oats!

Other Breakfast Ideas You May Like To Try!

• Protein Biscoff Overnight Oats
• Cottage Cheese Egg Bites
• Microwave Egg White Oatmeal
• Lemon Poppy Seed Baked Oats
• Sugar Cookie Baked Oats
• Cosmic Brownie Baked Oats
• 2-Ingredient Lazy Protein Pancake Bowl
• Air Fryer Frittata Recipe
• Air Fryer Cottage Cheese Toast
• Tiramisu Chia Pudding
• Brownie Batter Baked Oats
• Protein Red Velvet Baked Oats
• Baked Apple Cinnamon Oatmeal Cups
• Freezer Bacon Breakfast Sandwiches
• Sun-Dried Tomato Freezer Breakfast Sandwiches
• Banana Bread Baked Oats
• Brownie Batter Overnight Oats
• High Protein Mcgriddle Bites

IF YOU MAKE THIS BISCOFF BISCUIT BAKED OATMEAL PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS EASY BREAKFAST OPTION ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails