Easy Nutella baked oats — no banana required for this delicious, satisfying breakfast that’s surprisingly healthy. TikTok inspired this recipe, and it’s a quick, cake-like breakfast that’s soft, fluffy, and easy to customize.
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If you enjoy this baked oats recipe, consider trying other favorites like Air Fryer Cinnamon Rolls, Buttermilk Blueberry Muffins with Lemon Zest, or Banana Bread French Toast.
Nutella Baked Oats – Breakfast Treat!
Baked oats went viral on TikTok and Instagram for a reason. Unlike baked oatmeal, where the oats keep their original texture, this method blends the oats into a fine oat flour, producing a light, cake-like result. With just a few ingredients you get a breakfast that feels indulgent but still wholesome.
These Nutella baked oats skip the banana so the texture stays airy and fluffy. The recipe is easily adaptable to dietary preferences and can be made gluten-free using certified gluten-free oats.
Are Nutella Baked Oats Healthy?
I’m not a health professional, but this recipe uses whole-grain oats and is naturally sweetened with honey or maple syrup. Swap in gluten-free oats or plant-based milk if needed. Note that Nutella contains milk; use a vegan hazelnut spread for a dairy-free version.
Easy Nutella Baked Oats Ingredients
- Old-fashioned rolled oats (or quick oats; use gluten-free oats if necessary)
- Milk of your choice (almond, dairy, or plant milk)
- Nutella (plus a little extra on top for a molten effect)
- 1 egg (adds richness and lift)
- Honey or maple syrup (as a sweetener)
- Baking powder (for a light rise)
- Pinch of salt (to enhance the cocoa and hazelnut flavors)
- Chopped hazelnuts (optional, for crunch)
Equipment
You’ll need a blender or food processor to grind the oats into oat flour for the soft, cake-like texture. An 8-ounce oven-safe ramekin or a similar oven-safe dish works well; an oven-safe mug can be used but may alter baking time slightly.
How to make Nutella baked oats
- Preheat the oven to 350°F (or use the microwave option below). Spray the ramekin with cooking spray.
- Blend the oats until they form a fine powder.
- Add the egg, Nutella, milk, honey (or maple syrup), baking powder, and salt. Blend until smooth.
- Pour the batter into the prepared ramekin. Add an extra spoonful of Nutella on top and sprinkle with chopped hazelnuts if desired.
- Bake for 25–30 minutes, or microwave on high for about 1½–2½ minutes (check after 2 minutes). The oats are done when they pull away slightly from the ramekin sides.
Tips and F.A.Q.
They’re ready when the edges pull away from the ramekin and the center is set. For microwave cooking, check after 2 minutes to avoid overcooking.
Yes. Use a vegan hazelnut spread, plant-based milk, maple syrup, and a vegan egg substitute to make the recipe dairy- and egg-free.
The recipe as written is approximately 417 calories per serving. You can reduce calories by using less Nutella or swapping to unsweetened almond milk or skim milk.
Store in the refrigerator for up to a week. Reheat in the microwave until warm, taking care when handling a hot ramekin.
Microwave on high for 1½–2½ minutes, checking after 2 minutes for doneness. Microwaves vary, so adjust time as needed.
If you try this recipe, please leave a star rating and a comment — feedback is always appreciated. Share your photos by tagging @chenee_today on Instagram.
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📖 Recipe
Nutella Baked Oats (without Banana) – Breakfast Treat for One
Easy Nutella baked oats — no banana needed. This quick recipe makes a single, cake-like serving that’s warm, comforting, and simple to prepare.
Equipment you may need
- 8-ounce oven-safe ramekin
- Blender
- Measuring cups and spoons
Ingredients
- Cooking spray
- ½ cup old-fashioned rolled oats (41 g) — gluten-free if needed
- ¼ cup milk (61 g), of your choice
- 4 teaspoons Nutella (20 ml), plus more for topping
- 1 large egg
- 1 tablespoon honey (15 ml) or maple syrup
- ½ teaspoon baking powder (2 ml)
- Pinch of salt
- Chopped hazelnuts for topping (optional)
Instructions
- Preheat oven to 350°F and spray the ramekin with cooking spray.
- Place the oats in a blender and blend until they form a fine powder (about 30 seconds).
- Add the egg, milk, Nutella, honey (or maple syrup), baking powder, and salt. Blend until the mixture is smooth.
- Pour the batter into the prepared ramekin. Top with an extra spoonful of Nutella and sprinkle with chopped hazelnuts if desired.
- Bake for 25–30 minutes, or microwave on high for 1½–2½ minutes, checking after 2 minutes. Serve warm.
Notes
Vegan option: Replace Nutella with a vegan hazelnut spread, use plant milk, maple syrup, and a vegan egg substitute.
Microwave option: Microwave on high for 1½–2½ minutes, checking at 2 minutes.
Nutrition
Calories: 417 kcal | Carbohydrates: 61 g | Protein: 15 g | Fat: 13 g | Saturated Fat: 8 g | Fiber: 5 g | Sugar: 32 g
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