Biscoff Raspberry Baked Protein Oats Bowl

Have you ever wished breakfast could taste like a warm dessert but still be healthy, filling, and easy to make? Many people think a sweet breakfast must be high in sugar or take a long time to prepare. But what if you could make a cozy, cake-like breakfast in one bowl, using simple ingredients you already have at home? This Biscoff Raspberry Baked Protein Oats bowl shows that you can enjoy something warm, sweet, and comforting, while still choosing a meal that fuels your body.

This recipe gives you a soft, fluffy oatmeal base, juicy raspberries, and a rich Biscoff topping that melts into every bite. It is quick, simple, and perfect for busy mornings, slow weekends, or anytime you want something tasty and satisfying.

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The Biscoff Raspberry Baked Protein Oats bowl is a warm, baked oatmeal dish packed with protein and full of flavor. It combines blended oats, Greek yogurt or milk, raspberries, and a hint of Biscoff spread for a cozy treat. What makes it special is the texture. Instead of regular oatmeal, this version bakes into a soft, cake-like bowl that feels like a dessert but nourishes like a balanced breakfast.

Time requirement:
Preparation time: 5 minutes
Baking time: 20 to 25 minutes
Total time: About 30 minutes

Difficulty level: Easy
Anyone can make this dish, even beginners. All you need to do is blend the ingredients, pour them into a small dish, add fruit, and bake.

Essential Ingredients

Here are the main ingredients you will need:
Oats: Rolled oats or quick oats both work well.
Protein powder: Vanilla protein powder helps create the fluffy texture.
Egg or egg white: Helps make the oats rise and become soft.
Greek yogurt or milk: Adds creaminess and protein.
Raspberries: Fresh or frozen raspberries add sweetness and tartness.
Biscoff cookie butter: A small amount adds a warm, caramel-like flavor.
Baking powder: Helps the oat mixture rise in the oven.
Sweetener: Honey, maple syrup, or a sugar-free sweetener if needed.
Cinnamon or vanilla: Optional, but adds extra flavor.

Ingredient Substitutions and Variations

Oats: You can use gluten-free oats if needed.
Protein powder: Replace with almond flour if you do not want to use protein powder.
Egg: Use a flax egg for a vegan version.
Greek yogurt: Swap with plant-based yogurt or almond milk.
Raspberries: Use strawberries, blueberries, blackberries, or a mix.
Biscoff: Switch to peanut butter, almond butter, or Nutella for a different twist.
Sweetener: Use maple syrup, coconut sugar, or leave it out if your protein powder is already sweet.

Step-by-Step Instructions

Here is how to prepare the Biscoff Raspberry Baked Protein Oats bowl.

Step 1: Prepare your oven
Preheat your oven to 350°F (175°C).
Choose a small oven-safe bowl or ramekin. Lightly grease it or spray it with nonstick spray.

Step 2: Blend the oats and liquids
In a blender, combine:
Oats
Protein powder
Egg or egg white
Milk or Greek yogurt
Sweetener
Baking powder
Vanilla or cinnamon

Blend until the mixture is smooth. This step makes the oats bake into a cake-like texture instead of becoming mushy.

Step 3: Pour the mixture into your bowl
Once blended, pour the thick oat batter into your oven-safe dish. Smooth the top with a spoon.

Step 4: Add the raspberries
Gently press fresh or frozen raspberries into the batter. You can add as many as you like. When the oats bake, the raspberries become soft and juicy and spread their flavor throughout the bowl.

Step 5: Bake
Place the bowl in the oven and bake for 20 to 25 minutes. The oats are done when the top looks set and firm to the touch. If you like a softer texture, bake for less time. If you prefer a thicker, cake-like texture, bake a little longer.

Step 6: Add the Biscoff topping
Once baked, remove the bowl from the oven. Add a spoonful of Biscoff cookie butter on top. The warm heat will melt it, creating a smooth, rich topping. You can also add a Biscoff cookie for crunch.

Assembly

To assemble your Biscoff Raspberry Baked Protein Oats bowl, start by choosing a deep bowl that holds heat well. Pour the blended oat batter into the dish and add your raspberries. After baking, drizzle the melted Biscoff on top or spread it gently so it coats the surface. The warmth of the oats will help it melt naturally.

For a more beautiful presentation, arrange a few raspberries on top before serving. You can also crumble a Biscoff cookie over the bowl for extra flavor and crunch. Serving this dish warm provides the best texture and taste.

Storage and Make-Ahead Tips

This recipe can be made ahead of time and stored for later.

Storage:
Refrigerate the baked bowl for up to 3 days. Keep it covered in an airtight container.
Freezing:
You can freeze the baked oatmeal for up to one month. Wrap it well or store it in a freezer-safe container.
Reheating:
Warm in the microwave for 60 to 90 seconds. Add a splash of milk if the oats feel too thick.
Make-ahead tip:
Blend the batter the night before and store it in the refrigerator. In the morning, pour it into a dish, add fruit, and bake.

Recipe Variations

Here are some ways to switch up the recipe and keep it exciting.

Chocolate Biscoff Oats
Add cocoa powder and chocolate chips to the batter before baking.

Peanut Butter Berry Oats
Replace Biscoff spread with creamy peanut butter.

Banana Bread Oats
Blend a ripe banana into the batter and reduce added sweetener.

Vegan Baked Oats
Use plant-based protein, almond milk, and a flax egg.

High-Protein Version
Use Greek yogurt plus a scoop of whey protein for extra fullness.

Mixed Berry Version
Use a mix of strawberries, blueberries, and raspberries.

Conclusion

This Biscoff Raspberry Baked Protein Oats bowl proves that breakfast can be simple, healthy, and full of flavor. It only takes a few minutes to prepare, and the oven does the rest of the work. The soft texture, warm raspberries, and sweet Biscoff topping make every bite comforting and satisfying. This recipe is great for busy mornings or as a treat on slower days when you want something special. Try different variations, experiment with toppings, and make it your own.

FAQs

What type of oats work best
Rolled oats or quick oats blend easily and give the best texture. Steel-cut oats are not recommended for this recipe.

Can I make this recipe without protein powder
Yes. Replace the protein powder with two tablespoons of almond flour or blended oats.

Can I prepare this the night before
Yes. You can blend the batter ahead of time and bake in the morning.

Is this recipe healthy
Yes. It includes oats, fruit, and protein. It provides fiber, vitamins, and long-lasting energy.

Can I use other fruits
You can use any berries or fruit you prefer, such as blueberries, bananas, or peaches.

How do I make it sweeter
Add more sweetener, use ripe fruit, or add a little extra Biscoff on top.

How do I keep it from drying out
Do not overbake. Bake until the center is just set for a soft, moist result.