My Baked Oats Variations

My Baked Oats Variations

There was a viral recipe from TikTok about Baked Oats where the big thing was that the cake had a cake-like texture. I was curious, so I gave it a try, and yeah, I liked it. It was banana bready but still perfectly servicable cake. It’s more muffin-like in texture, a bit dense, but it makes me happy. I also tweaked it – for myself, I make three cakes at a time, and reduce the maple syrup to 2 tablespoons across all three, and I use sugar free maple syrup anyway. 

When cooked in my little loaf tins, I would slice the cakes lengthwise to make four slices that could be popped into the toaster. For TWD purposes, I would use Flora anti-cholesterol spread and weigh it. One of these cakes plus a coffee, and yoghurt would smash a decent number of units for the day! Also, I made the base recipe into a Combo to make the rest easier. 

 

Original Recipe from Tiktok

  • 100gs rolled oats
  • 220g ripe bananas (2 normal bananas)
  • 2 large eggs
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Baking powder
  • a pinch of salt
  • Cooking Spray

For a Vanilla cake, I add a teaspoon or two of vanilla, and chocolate one I add 2 tablespoons of cocoa. (I like it chocolatey! I also throw in some choc chips too!)

  1. Preheat the oven to 180 degrees C
  2. Blend the crap out of the ingredients listed above
  3. Bake 20 – 25 minutes in 2 ramekins, or 2 cake trays. Bake until done, tbh. I’ve also made them as muffins.

Stats per serve: Fruit:1  Protein:0.5  Breads:2   Indulgences:0.7  

Variations

I’m following an eating plan called Total Wellbeing Diet, so I have shaped the recipes in the following way. The following are PER CAKE. So I would make the basic recipe above, divide it into two, and then add the bonus ingredients below to half of the above batter.

Sarah Style Chocolate Cake 

  • 1 tablespoon cocoa (needs to be added during blending phase.) 
  • 1 shot espresso 
  • 1 teaspoon vanilla 

The cocoa needs to be blended, but the others can be added after dividing the batter. The additional ingredients add a nice depth of flavour, and you can also add baking chocolate chips if you have indulgences free. Cook as per above, and enjoy!

Stats per serve: Fruit:1  Protein:0.5  Breads:2   Indulgences:0.7  

Carrot Cake

  •  14 grams walnuts (2 serves oils) 
  • 30 gs Sultanas (1 serve fruit)
  • 30gs Carrots (0.2 veg)

Mix these ingredients into the raw batter, trying to distribute evenly, and cook as per above instructions. 

Stats: Oils:2  Fruit:2  Protein:0.5  Breads:2  Indulgences:0.7  Veg:0.2

    Fig and Ginger

    I will later experiment with using crystalised ginger to bump the ginger flavour.

    • 30gs of dried figs (1 fruit)
    • 1 teaspoon dried ginger
    • 0.5 teaspoon cinnamon

    You may need to increase or decrease your ginger depending on personal preference. Mix into the raw batter, making sure the spices are thoroughly mixed in.

       Stats: Fruit:2  Protein:0.5  Breads:2  Indulgences:0.7 

      Date and Walnuts

      I love date and walnut cake!

      •  21 grams walnuts (3 serves oils) 
      • 30 gs chopped dried dates (1 serve fruit)
      • 1 teaspoon Mixed spice

      Add to plain batter, make sure mixed spice is mixed in properly. Cook as per above. I struggle to add enough oils into my daily allocation, so I like to add lots to breakfast. 

        Stats: Oils:3   Fruit:2  Protein:0.5  Breads:2  Indulgences:0.7 

         

        These little loaf pans came from Coles, and were very cheap. They’re perfect for this. I also froze some of the loaves.