When it comes to having dessert for breakfast, baked oats is right up there with pancakes and french toast for me. The soft texture is pretty much like cake, and when you add a gooey filling in the centre, it really does become an indulgent treat. Another reason I live for baked oats is it’s SO versatile. Aside from having oats as the base and a little baking powder to make it rise like cake, the options are endless.

Autumn’s around the corner which means pumpkin spice season is upon us. And what better way to enjoy everyone’s favourite Fall flavour than tucking it into a warm bowl of baked oats?

Start by blending the “cake” ingredients

All of the ingredients that make up the base of the baked oats can simply be thrown in a blender and blended until smooth. This recipe calls for oat milk but you can substitute it with any milk alternative or even water if you don’t have milk on hand. To the same tune, feel free to sub the maple syrup for your favourite sweetener – honey, agave, or brown sugar are all great options!

Prepare the filling

This baked oats recipe is extra special because it includes an ooey gooey cream cheese filling. Just combine your cream cheese, icing sugar and vanilla in a separate bowl and you’re ready to start assembling the oats!

Layer the oat mixture and filling

Fill oven-proof ramekins half-way with the oat mixture then scoop a dollop of the filling in the center. Top with more of the oats and sprinkle with nuts if you have them! This recipe calls for walnuts but almonds or pecans would also be delicious.

Bake!

Place your ramekins in the oven and bake until the oats have taken on a magical, cakey texture.