This Baked Biscoff Oatmeal is a warm, comforting way to start the day. It’s a simple baked oatmeal made with creamy Biscoff spread, ripe banana, and melty chocolate chips, delivering a cozy balance of sweetness and spice in every square.
I’m excited to share this recipe as part of my first Secret Recipe Club reveal. There are so many wonderful food blogs participating in this creative project, and it’s always inspiring to explore another cook’s family-friendly, approachable recipes. When I discovered April’s blog, Angel Foods Kitchen, I immediately felt at home—her recipes are practical, comforting, and easy to prepare for everyday family meals.
Her chocolate chip cookie recipe almost tempted me, but the baked peanut butter oatmeal post caught my eye instead. I had been saving a jar of Biscoff spread for just the right recipe, and this baked oatmeal felt like the perfect canvas. I adapted the idea to highlight the cinnamon-cookie flavor of Biscoff combined with banana and chocolate for a nostalgic breakfast treat that feels indulgent but straightforward to make.
This oatmeal comes out of the oven warm and fragrant, with the chocolate chips soft and the banana slices just tender. It has the comforting, slightly chewy texture of a giant oatmeal cookie, and it’s wonderful served straight from the pan. The recipe is flexible: you can use your preferred milk or swap in a plant-based alternative and reduce sugar if you prefer. The basic version below uses common pantry ingredients for a quick, satisfying bake.
Baked Biscoff Oatmeal recipe:
Baked Biscoff Oatmeal
24 squares
Baked oatmeal gets a fun twist with Biscoff spread, banana, and chocolate chips. It’s a comforting breakfast or snack that’s easy to prepare and great for feeding a crowd.
Ingredients
- ¼ cup granulated sugar
- ¾ cup milk (dairy or plant-based)
- 1 large egg
- ¾ cup Biscoff spread
- 1½ cups quick oats
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 banana, sliced for topping or folded in
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easier removal.
- In a medium bowl, whisk together the sugar, milk, egg, and Biscoff spread until smooth and well combined. If the Biscoff is very firm, warm it slightly to help it blend easily.
- In a separate bowl, combine the quick oats, baking powder, salt, and cinnamon. Stir the dry ingredients together to distribute the leavening and spices evenly.
- Slowly add the dry ingredients to the wet mixture, stirring until the oats are fully moistened and the batter is uniform.
- Pour the mixture into the prepared pan and spread it into an even layer. Gently press banana slices into the top and sprinkle the chocolate chips over the surface.
- Bake for about 20 minutes, or until the edges turn golden brown and the center is set. Ovens vary, so check at the 18-minute mark and adjust time as needed.
- Allow the baked oatmeal to cool for a few minutes, then slice into 24 squares. Serve warm for the best texture and flavor. Leftovers can be stored in the refrigerator and reheated briefly before serving.
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving (estimate):
Calories: 93
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 8mg
Sodium: 69mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 6g
Protein: 1g
Nutrition facts are estimates and are not guaranteed to be precise. For personalized diet advice, consult a registered dietitian.
This Baked Biscoff Oatmeal is a terrific option when you want something filling and flavorful without a lot of fuss. It reheats well and makes a handy make-ahead breakfast when baked and portioned into squares. Serve with a drizzle of extra Biscoff, a splash of milk, or a spoonful of yogurt if you like, and enjoy the comforting flavors of cinnamon, banana, and chocolate in every bite.