Baked Oats Recipe

I find myself making this baked oats recipe whenever I want a breakfast that feels special without the fuss. The beautiful purple swirl of this baked oats recipe looks impressive, but it’s really easy to prepare. This Ube Swirl version combines the cozy comfort of baked oatmeal with a striking purple yam flavor and a creamy coconut glaze. It’s a fun and easy way to serve something beautiful for brunch or to switch up your weekly meal prep for healthy eating. This recipe is designed to be straightforward, using common pantry staples and just a few simple steps for family-friendly healthy eating.

Ingredients

• 160 g (1.5 cups) rolled oats, uncooked
  Use old-fashioned rolled oats, not quick-cooking oats, for the best texture and structure in baked oatmeal. Quick-cooking oats will be mushy and won’t hold up as well during baking. Ensure they are certified gluten-free if you need a gluten-free option.
• 320 ml (1.3 cups) dairy milk or unsweetened plant-based milk (e.g., oat or almond milk)
  Full-fat dairy milk or a creamy plant milk will give the richest flavor and texture. Oat milk or almond milk work perfectly as easy substitutes. Avoid light or skim milks for this recipe to keep the baked oats from being too dry.
• 1 large egg
  This acts as the binder for the baked oats, providing structure and a fluffy, cake-like texture. Use a large egg at room temperature for better incorporation into the batter. For a vegan alternative, you can try a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
• 45 ml (3 tablespoons) maple syrup, or other liquid sweetener
  Maple syrup adds a touch of sweetness and a complementary flavor that enhances the ube and coconut. You can swap this for honey or agave nectar, adjusting the quantity based on your preference. Since ube paste often contains sugar, you may reduce this slightly if desired.
• 5 ml (1 teaspoon) alcohol-free vanilla extract
  A crucial ingredient that adds depth and roundness to the flavor profile. Vanilla extract enhances both the oats and the ube flavor without clashing. Ensure you are using high-quality pure vanilla extract or a specific alcohol-free version.
• 5 g (1 teaspoon) baking powder
  This leavening agent helps the baked oats rise and become light and fluffy during baking. It contributes to the soft, cake-like texture that makes this recipe so satisfying. Ensure your baking powder is fresh for optimal results (test by adding a pinch to hot water; it should fizz).
• pinch of fine sea salt
  Salt balances the sweetness of the maple syrup and enhances the overall flavor of the oats and ube. A small amount makes a big difference in preventing the final dish from tasting flat. Do not omit this step.
• 60 g (2 oz) ube paste or ube halaya (sweetened purple yam jam)
  Ube (purple yam) is the star ingredient, providing the unique flavor and vibrant purple color. Ube halaya (or jam) is readily available in Asian grocery stores or online. Ensure the paste is soft and smooth before incorporating it for even mixing.
• 60 ml (1/4 cup) full-fat canned coconut milk, for glaze
  Full-fat canned coconut milk is necessary for a thick, creamy glaze that sets well. The solid portion of the can works best; avoid using a carton of light coconut milk for this glaze. Chill the can overnight and scoop the thick cream off the top if you want an extra rich glaze.
• 80 g (2/3 cup) powdered sugar, sifted, for glaze
  Powdered sugar ensures a smooth, lump-free glaze when combined with the coconut milk. Always sift the powdered sugar before mixing to avoid clumpy spots. Adjust the amount to control the thickness and sweetness of the final glaze.
• 15 g (2 tablespoons) toasted coconut flakes, for garnish
  Toasted coconut flakes add texture and a nutty, complementary flavor to the ube and coconut glaze. Toast them lightly in a dry pan on the stove for 2-3 minutes until golden brown. Garnish with the flakes just before serving.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Preheat your oven and prepare the ramekins.
   Preheat oven to 190°C (375°F). Lightly grease two individual oven-safe ramekins (approximately 250 ml / 8 oz capacity each) or a single small oven-safe dish. Greasing ensures the baked oats won’t stick and makes serving easier.
2. Combine the dry ingredients in a large bowl.
   Whisk together the rolled oats, baking powder, and fine sea salt. Set this bowl aside for a moment while you prepare the wet ingredients. Make sure the baking powder and salt are evenly distributed.
3. Prepare the wet ingredients in a separate bowl.
   In a medium bowl, whisk the milk, egg, maple syrup, and alcohol-free vanilla extract until well combined. Whisk thoroughly until the egg is fully incorporated into the mixture. Having separate bowls ensures even mixing of all ingredients.
4. Mix the wet and dry ingredients together.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine, and overmixing can make the final baked oats tough. I often let this rest for 5 minutes while I clean up the first set of bowls or get the ube ready, to let the oats begin to absorb the liquid.
5. Create the Ube Swirl effect.
   Divide the oat batter into two equal portions in separate bowls. Add the ube paste to one portion and stir well until the batter is uniformly purple. Spoon alternating dollops of the plain oat batter and the ube oat batter into the prepared ramekins. Use a skewer or a butter knife to gently swirl the two batters together 2-3 times, creating distinct purple and cream ribbons without fully mixing the colors.
6. Bake the Ube Swirl Baked Oats.
   Bake for 25-30 minutes, or until the oats are set, lightly golden brown around the edges, and a toothpick inserted into the center comes out mostly clean. The oats will puff up during baking, indicating they are cooked through. If you find the baked oats are still wobbly after 30 minutes, bake 5 more. Check for doneness at the 25-minute mark; adjust time based on your oven and baking dish size.
7. Prepare the creamy coconut glaze while the oats bake.
   In a small bowl, whisk together the full-fat canned coconut milk and sifted powdered sugar until smooth and creamy. Sifting the powdered sugar first prevents lumps in the glaze. Adjust consistency as needed: add a tiny bit more coconut milk if too thick, or a bit more sifted powdered sugar if too thin.
8. Finish and serve.
   Remove the baked oats from the oven and let them cool in their ramekins for 5-10 minutes. This allows them to set further and makes them easier to handle and eat. Serve warm in the ramekins with a generous drizzle of the creamy coconut glaze and a sprinkle of toasted coconut flakes for texture and presentation.

Tips for the Best Ube Swirl Baked Oats

Getting the right texture and visual appeal for these baked oats is simple with a few easy tips. A little attention to detail will ensure a perfect outcome for your family-friendly breakfast.

• Don’t overmix the batter: Overmixing activates too much gluten in the oats, leading to a denser, chewier final texture instead of a soft, cake-like one. Stop stirring as soon as the wet and dry ingredients are incorporated and before the oats swell too much.
• Get a good swirl: The key to the swirl is minimal movement. Use a butter knife or skewer and make only 2-3 gentle swirls after placing alternating spoonfuls of plain and ube batter in the dish. Over-swirling will turn the entire batter into a uniform purple color.
• Choose high-quality ube paste: The unique flavor of your baked oats heavily relies on the quality of the ube halaya. Look for brands that have a rich purple color and natural sweetness for the best results. I’ve found that a smooth paste texture incorporates better into the batter than a chunkier jam.
• Serve warm: Baked oats are best enjoyed warm, straight from the oven. The creamy coconut glaze melts slightly, enhancing the flavor and texture. This makes it feel like a comforting and healthy start to the day.

Make-Ahead and Storage Tips

This baked oats recipe is ideal for meal prepping, allowing you to quickly enjoy a warm breakfast during busy mornings. Here is how I manage storage to keep it fresh for my family all week.

• Meal prep (overnight): You can assemble the ube swirl batter in the ramekins the night before, cover them tightly, and refrigerate. In the morning, simply pop them directly into the preheated oven. Add 5-10 minutes to the total baking time since you are baking from cold.
• Store leftovers: Store leftover baked oats in an airtight container in the refrigerator for up to 3 days. Keep the glaze stored separately.
• Reheating: To reheat, place individual portions in the microwave for 30-60 seconds, or in a preheated oven at 180°C (350°F) for 5-10 minutes until warmed through.
• Freezing: Freeze unglazed baked oats for up to 3 months. Let them cool completely first, then wrap tightly in foil and place in a freezer bag. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make a single large dish of these baked oats instead of individual ramekins?

Yes, you can easily bake this baked oats recipe in a single 8×8 inch baking dish. The baking time will be similar (25-30 minutes), but watch for a clean center test and a set top. The edges will be slightly crispier when baked in a larger dish.

What can I use instead of ube paste?

If ube paste is difficult to find, you can try substituting purple sweet potato puree or another fruit jam like blackberry or raspberry for a different flavor profile. The color won’t be as vibrant with other jams, but the method for these baked oats will still work.

Are these baked oats suitable for a vegan diet?

Yes, you can easily make this recipe vegan by using a plant-based milk (like oat or almond milk) and substituting the egg with a flax egg. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes until it thickens before adding it to the batter.

Why did my baked oats turn out dry and crumbly?

This is usually caused by overbaking. Check for doneness at the 25-minute mark, and ensure your oven temperature is accurate. Also, ensure you are using enough milk as specified in the recipe, as using too little can make the final baked oats dry.

Can I add mix-ins like chocolate chips or nuts?

Yes, you can absolutely customize these baked oats. Fold in a handful of white chocolate chips or chopped macadamia nuts with the plain batter before swirling for added flavor and texture. I find that a handful of white chocolate chips complements the coconut glaze particularly well.

Conclusion

This Ube Swirl baked oats recipe is the perfect way to bring something new and exciting to your breakfast routine without any extra hassle. The unique purple ribbons and rich coconut flavor make it feel like a special treat that both kids and adults will love. Try baking this over the weekend and enjoy a comforting, beautiful breakfast all week long. If you enjoyed this recipe, save it on Pinterest so you can find it easily next time you’re planning a healthy breakfast.

Print