These spiced Biscoff Baked Oats are baked to perfection and smothered cinnamon honey frosting! They’re gluten free and refined sugar free—basically the perfect breakfast for an autumn loving sweet tooth! 🌻
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Lately, I’ve been swinging back and forth on savory or sweet for breakfast, but let’s be honest…I usually end up choosing something sweet! I love this recipe because it’s like dessert but filled with protein an other amazing nutrients as well—a hard combo to find! I absolutely love oats and had been craving baked oats, but wanted baked oats with a fun, fall spiced twist! Hence, these delicious, spiced, cinnamon honey frosting covered baked oats!
How To Make Biscoff Baked Oats
Ingredients
- 6-8 Large Medjool Dates
- 1/2 Cup Almond Butter
- 1/3 Cup Honey or Maple Syrup
- 3 Cups Oats gluten free
- 1 Cup Greek Yogurt
- 2 Eggs
- 3 Teaspoons Baking Powder
- 2 Teaspoons Cinnamon
- 1 Teaspoon Nutmeg
- 1 Teaspoon Cloves
- 1 Teaspoon Salt
Vegan Cinnamon Honey
- 1 Block Tofu preferably silken
- 1/3 Cup Monk Fruit Confectioner’s Sugar
- 1/4 Cup Honey
- 1 Teaspoon Cinnamon or nutmeg if you prefer
- 1/2 Teaspoon Salt
Biscoff Baked Oats Step By Step
Preheat the oven to 350°F (175°C). In a blender or food processor, blend 1 1/2 cups of oats until finely ground. Transfer the ground oats to a large mixing bowl.
Add the pitted dates, almond butter, honey or maple syrup, Greek yogurt, eggs, baking powder, cinnamon, nutmeg, cloves, and salt to the blender or food processor. Blend until the mixture is smooth and well combined.
Stir the blended mixture into the ground oats in the mixing bowl until thoroughly incorporated. Fold in the remaining 1 1/2 cups of whole oats until evenly distributed.
Line a baking pan with parchment paper and lightly grease it with olive or coconut oil. Pour the oat batter into the pan, spreading it out evenly.
Bake the oats in the preheated oven for about 25 minutes, checking for doneness at the 20-minute mark. The baked oats should be firm to the touch and lightly golden brown on top.
While the oats are baking, prepare the Vegan Cinnamon Honey Frosting. In a blender or food processor, combine the silken tofu, honey, monk fruit confectioner’s sugar, cinnamon, and salt. Blend until the frosting is smooth and creamy.
Remove the baked oats from the oven and let them cool in the pan. Once cooled, pour the Vegan Cinnamon Honey Frosting over the top of the oats.
Cut the baked oats into 12 squares and serve. Enjoy your delicious and nutritious Biscoff Baked Oats!
What is Biscoff?
Biscoff is a biscuit/cookie-like treat from Belgium with the most warm, subtly spiced flavor and amazing crisp texture. You may have heard of Biscoff Spread or enjoyed a Biscoff cookie on a Delta flight (a childhood memory that came up when making these)!
Biscoff cookies have a distinct flavor (and these Biscoff Baked Oats capture that beautifully), with hints of cinnamon and caramelized sweetness. The texture of Biscoff is perfectly crunchy, making them a delightful treat to be enjoyed with coffee.
High Protein Tofu Frosting
Sitting at my kitchen counter, the craving for baked oats struck, and there was no doubt: it had to be Biscoff Baked Oats. But they needed a frosting, a healthy, high-protein frosting. Then, it hit me (and trust me, you won’t be disappointed): I’d blend tofu to create a perfectly creamy cinnamon oat honey frosting! All you need is something to blend the tofu, honey, monk fruit confectioner’s sugar, a pinch of salt—and voilà, you have a silky, high-protein, and delicious frosting! If tofu isn’t your thing, you can try using Greek yogurt with honey, cinnamon, and salt instead.
Alternative Ingredients for Biscoff Baked Oats
The ingredients used are combined to make & bring out the “Biscoff” flavor. But of course there are so many alternative ingredients if you aren’t a fan of what I’ve added!
Almond Butter—while almond butter goes really well with the spices some other butters would be just as tasty! Cashew butter, pecan butter, granola butter, even peanut butter would be great!
Honey or Maple Syrup—these delicious natural sweeteners help make this recipe sweet and delicious. If you don’t want to add the extra sweet, omit this ingredient. Although the baked oats will be less sweet! You could also add more dates for sweetness!
Eggs—are a binder! Some alternatives for eggs include, flax seed and water—to make a flax egg or chia seeds and water!
Greek Yogurt—is another binder and helps make this recipe a little bit more moist! If you want to make this recipe dairy free, try coconut yogurt, any alternative yogurt, a banana or applesauce!
Overall, there are so many different ways to change up a recipe to fit your needs and I hope these suggestions help a little bit!
Frequently Asked Questions
Yes, you can use regular oats instead of quick oats. However, the texture may be slightly different.
Yes, you can use another nut butter like peanut butter or cashew butter as a substitute for almond butter.
Yes, you can use Greek yogurt mixed with maple syrup or honey as a substitute for tofu in the frosting.
Yes, you can use other sweeteners like agave syrup or brown rice syrup as a substitute for honey or maple syrup.
Store the baked oats in an airtight container in the refrigerator for up to 3-4 days.
Yes, you can freeze the baked oats. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe container. They can be stored in the freezer for up to 3 months.
To make this recipe vegan, use a plant-based yogurt and substitute the eggs with a vegan egg replacer or applesauce.
Yes, you can customize the spice blend to your preference or omit certain spices if desired.
Yes, you can use regular confectioner’s sugar instead of monk fruit confectioner’s sugar in the frosting.
Enjoy!
There you have it—delicious Biscoff Baked Oats with a twist! These wholesome oats are not only a delightful treat but also packed with protein and goodness. So, whip up a batch, indulge in the creamy cinnamon honey frosting, and treat yourself to a cozy and comforting moment!
Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy ✨
Biscoff Baked Oats
Ingredients
- 6-8 Large Medjool Dates
- 1/2 Cup Almond Butter
- 1/3 Cup Honey or Maple Syrup
- 3 Cups Oats gluten free
- 1 Cup Greek Yogurt
- 2 Eggs
- 3 Teaspoons Baking Powder
- 2 Teaspoons Cinnamon
- 1 Teaspoon Nutmeg
- 1 Teaspoon Cloves
- 1 Teaspoon Salt
Vegan Cinnamon Honey
- 1 Block Tofu preferably silken
- 1/3 Cup Monk Fruit Confectioner’s Sugar
- 1/4 Cup Honey
- 1 Teaspoon Cinnamon or nutmeg if you prefer
- 1/2 Teaspoon Salt
Instructions
- Preheat the oven to 350°F (175°C).
- Blend 1 1/2 cups of oats in a blender or food processor until finely ground. Transfer to a large mixing bowl.
- Add the dates, almond butter, honey or maple syrup, Greek yogurt, eggs, baking powder, cinnamon, nutmeg, cloves, and salt to the blender or food processor. Blend until smooth.
- Stir the blended mixture into the ground oats until well combined. Fold in the remaining 1 1/2 cups of whole oats.
- Line a baking pan with parchment paper and lightly grease with olive or coconut oil. Pour the oat batter into the pan and spread evenly.
- Bake for about 25 minutes, checking at 20 minutes for doneness. The oats should be firm to the touch and lightly golden brown.
- While the oats bake, prepare the Vegan Cinnamon Honey Frosting. Blend the silken tofu, honey, monk fruit confectioner’s sugar, cinnamon, and salt until smooth and creamy.
- Remove the oats from the oven and let them cool in the pan. Once cooled, pour the frosting over the top. Cute the oats into 12 squares and enjoy!
LOVE LOVE this recipe. The amount of protein makes these an amazing premade breakfast. My kids & husband love too.
This is awesome! I’m glad you and your family love it Ciara❤️