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! These past couple months I’ve been trying to get more protein in the mornings, so I was dreaming up a way to add a creamy, protein filled frosting! Hence, these delicious, spiced, cinnamon honey frosting covered baked oats!
Baking Biscoff Oats
Preheat the oven to 350℉.
You will use 3 cups of oats for this recipe. Half will be blended in the batter and half will be whole oats.
Add the dates, almond butter, honey or maple syrup, 1 1/2 cup oats, greek yogurt, eggs, baking powder, cinnamon, nutmeg, cloves, and salt to either a blender or food processor.
Once everything is smooth, stir in the other 1 1/2 cup of oats.
Line a baking pan with parchment paper, a little bit of olive or coconut oil, and pour the oat batter into the pan. Bake for about 25 minutes. I would check them at 20 minutes.
While the oats bake—make the Vegan Cinnamon Honey Frosting. In a food processor or blender, combine the tofu, honey, monk fruit confectioner’s sugar, cinnamon, and salt. Blend until the mixture is completely silky and smooth.
Take the oats out of the oven, let them cool, and pour the frosting over top!
Cute the oats into 12 squares and enjoy!
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.
Let’s Talk About This High Protein Frosting.
So you know, I’m sitting at my kitchen counter and I want baked oats. By this time it had been decided. I want Biscoff Baked Oats. But they need frosting—healthy, high protein frosting! Then it dawned on me,(and please, if you’re skeptical, I promise you won’t be disappointed) I’d blend tofu and make a perfectly creamy cinnamon oat honey frosting!
All you are going to need is something to blend the tofu, honey, monk fruit confectioner’s sugar, a little bit of salt—and you have silky, high protein, a delicious frosting! If the tofu isn’t your style, try using greek yogurt with honey, cinnamon, and salt!
Alternative Ingredients!
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!
Need some fun SerVing Suggestions for Biscoff baked oats?
SERVING SUGGESTIONS
I’m going to start with my favorite. I love to heat up frozen strawberries and blueberries in a bowl with a piece of the baked oats. Once everything is gooey and warm, I drizzle almond/peanut butter on top—incredible.
If I keep them in the freezer, sometimes I drizzle peanut butter on them, the peanut butter will freeze, and eat them like a frozen treat!
You can never go wrong with bananas and maple syrup or honey!
A healthy hazelnut Nutella spread never disappoints! Blend 1 cup hazelnuts (roast them), 2 tablespoons maple syrup, 2 tablespoons cocoa powder, & salt to taste. Blend until it’s completely smooth!
Frequently Asked Questions!
How should I store these for freshness?
These Biscoff Baked Oats are awesome for meal prep! When I decide to make them I typically cut them into the portion size I like and store them in a large ziplock baggie int he freezer. When I’m ready to enjoy them, I reheat them in the microwave!
Does the type of tofu I buy for the frosting matter?
I’ve used both firm and silken tofu—it doesn’t make a huge difference, but you may find silken to be a bit smoother!
How many servings does this recipe make?
I usually get 12 good sized portions from this recipe using a 9×13 pan! I love making them over the weekend and having them as breakfast through the entire week! Such a good breakfast!
How long do these Biscoff Baked Oats keep?
If kept refrigerated, I would say 5 days. If kept frozen—a couple months!
Enjoy these delectable Biscoff Baked Oats as breakfast, lunch, dinner, or a snack. Have an amazing fall day & tag me when you make this recipe!
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℉.
- You will use 3 cups of oats for this recipe. Half will be blended in the batter and half will be whole oats.
- Add the dates, almond butter, honey or maple syrup, 1 1/2 cup oats, greek yogurt, eggs, baking powder, cinnamon, nutmeg, cloves, and salt to either a blender or food processor.
- Once everything is smooth, stir in the other 1 1/2 cup of oats.
- Line a baking pan with parchment paper, a little bit of olive or coconut oil, and pour the oat batter into the pan. Bake for about 25 minutes. I would check them at 20 minutes.
- While the oats bake—make the Vegan Cinnamon Honey Frosting. In a food processor or blender, combine the tofu, honey, monk fruit confectioner’s sugar, cinnamon, and salt. Blend until the mixture is completely silky and smooth.
- Take the oats out of the oven, let them cool, and pour the frosting over top!
- Cute the oats into 12 squares and enjoy!