Chapters:
00:00 – Intro | Why Baked Oats Make the Perfect Healthy Breakfast
00:51 – What You’ll Need | Comparing Store-Bought Breakfasts, Calories & Sugars
01:29 – Preheating the Oven | Tips for Even, Perfectly Baked Oats
01:43 – Prepping the Base | Wet Ingredients First for Each Flavor
03:32 – Mixing the Dry Ingredients | Building the Baked Oats Batter
04:47 – Adding Mix-Ins | Customize Your Flavors Easily
05:42 – Baking Setup | Simple Trick for Even Baking
06:03 – Post-Bake | Macros & Calories for Each Flavor
06:52 – Adding Toppings | Final Touches for Blueberry, Cranberry & Cookie Dough
07:33 – Closing Thoughts | Easy, Versatile & Weight Loss Friendly Breakfast
Craving something sweet, warm, and comforting for breakfast — but still want to keep it healthy and high-protein?
These baked oats taste just like cake, yet they’re macro-balanced, refined-sugar-free, and weight-loss friendly!
Each ramekin is a perfectly portioned, protein-packed breakfast that’s easy to make, customizable, and absolutely delicious.
Whether you’re craving fruity, nutty, or chocolatey — I’ve got three flavors you’ll love:
💙 Blueberry Coconut
🧡 Cranberry Orange (Vegan)
🤎 Cookie Dough
🥣 BENEFITS
✅ High in protein (23–36g per serving)
✅ Naturally sweetened with monk fruit & maple drizzle
✅ No refined sugar
✅ Can be made ahead for 5 days (perfect for meal prep!)
✅ Tastes like dessert — fuels like a balanced meal
⚖️ MACROS (per 8 oz ramekin)
Flavor Calories Protein Carbs Fat
Blueberry Coconut 353 36g 26g 10g
Cranberry Orange 289 23g 28g 8g
Cookie Dough 288 29g 26g 5g
🛒 Shop My Kitchen Favorites:
Measuring Cups and Spoons: https://amzn.to/43Tglxz
Small Glass Bowls: https://amzn.to/3Hmh8OT
8oz Ramekins Set – https://amzn.to/4g4yInC
🍰 INGREDIENTS
💙 Blueberry Coconut Baked Oats (Egg-Based)
1 egg
⅓ cup oats flour
1/2 cup non-fat Greek yogurt
1 tsp vanilla essence
Monk fruit sweetener
½ tsp baking powder
Pinch of salt
Handful of blueberries
1 tbsp shredded coconut
Toppings: chopped pistachios + drizzle of maple syrup
🧡 Cranberry Orange Baked Oats (Vegan)
3-3.5 oz silken tofu
Splash of almond milk (2-3 tbsp)
1 tsp vanilla essence
Monk fruit sweetener
0.5 tsp baking powder
⅓ cup + ¼ (0.25) oats flour
Pinch of salt
Dried cranberries
1/2 tsp Zest of orange
Toppings: few more cranberries + hint of honey
🤎 Cookie Dough Baked Oats (Egg-Free)
⅓ cup oats flour
18g protein powder (vanilla or unflavored)
2 tbsp unsweetened applesauce
1/2 cup non-fat Skyr yogurt
1 tsp vanilla essence
Monk fruit sweetener
½ tsp baking powder
1 tbsp dark chocolate chips
Toppings: raw cacao nibs, drizzle of dark chocolate syrup, sprinkle of monk fruit sugar
🔥 RECIPE STEPS
Preheat oven to 375°F (190°C) and let it sit 10 minutes for even heat.
Lightly grease 3 ramekins (8 oz each).
In each, start with the wet ingredients – whisk until smooth.
Gradually add dry ingredients and fold gently — don’t overmix.
Add your mix-ins and toppings of choice.
Place all ramekins on a baking tray with less than ¼ inch water.
Bake 25–28 minutes or until golden brown and center is set.
Cool slightly, drizzle maple syrup, and enjoy your cake for breakfast!
💡 STORAGE
Refrigerate up to 5 days.
Reheat in the microwave for 45–60 seconds for a fresh, warm breakfast anytime!
📢 CTA
If you enjoyed this video, please LIKE, SUBSCRIBE, and COMMENT your favorite flavor below!
New healthy, high-protein breakfast recipes every week 💪
Music: Epidemic Sound
Disclaimer:
This video is for informational purposes only. The recipes and nutrition details shared are based on what has personally worked for me. The macros are shared using the cronometer app. Always consult a professional for personalized health or weight loss guidance, diet plans and further advice.
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