Maybe you’ve tried baked oatmeal, but have you ever tried BLENDED baked oat cakes in lovely little ramekins? I hear this recipe has gone viral on TikTok, but seriously, It’s like having your own cute little cake for breakfast! I took that viral blended baked oats recipe and turned it into an even better make-ahead Cinnamon Oat Cakes mix.
This cinnamon oat cakes mix recipe is a beautiful blend of make-ahead convenience and hot and ready when you want it. When you have a little time for make ahead meal prep, you simply blend the oats and other dry ingredients to make an easy mix that makes making putting together a hot breakfast SO much faster on a busy day. It takes about 15 minutes to measure out the ingredients and blend them up, but it feels so empowering to have this mix on hand and ready to go.
When you’re ready to make your cinnamon oat cakes, you whisk together an egg, a little milk, vanilla, maple syrup or honey and Greek yogurt and stir in the dry mix. I sometimes do this in the evening, bake them and stash them in the fridge. Then in the morning, I grab one and pop it in the microwave for 30 seconds to a minute. It makes the day SO much brighter having this lovely, tasty little cake just waiting for you. They go oh so perfectly with your morning coffee or tea.
Of course you can absolutely bake them in the morning too! Hot fresh cinnamon oat cakes smell amazing while they are baking. And with the mix on hand, it doesn’t take long at all. Plus if you have kids, you can let them choose the mix-ins for their own little oat cake. What’s better than that?
To give you a little background on why I made this recipe: For those of you who don’t know me, I’m not just a food blogger. I’m a potter too. Over Christmas I wanted to make a recipe that wanted you to bake in SEVEN ramekins but I only had two ramekins. So I decided I needed to make myself some ramekins. And as usual, once you start making something with clay, you have to make it over and over again until you can make them uniformly and consistently. It always takes practice. I now have plenty of pretty ramekins and I have been packing them up with my cinnamon oat cakes mix into a Cake for Breakfast Kit that people really seem to love. My hope is to give someone a little extra joy and time in their day. I know as a busy mom, every free minute counts.
Last winter I was baking up these little cakes in my ramekins almost every day! Partly because I wanted to test LOTS of flavor variations so I could share them with you. And also share with my mom. Mom stayed with us during the cold winter months. She gobbled up these oat cakes as fast as I could make them! Except when I made the chocolate ones. Those she left for me to eat. Mom’s not a fan of chocolate baked goods. She only likes chocolate in her milk. Mom’s favorite were probably the blueberry ones with nuts.
Personally, I’m a big fan of chocolate for breakfast, so I was happy to indulge in the chocolate oat cakes.
Fun Flavor Variations for Cinnamon Oat Cakes
The AllRecipes post I adapted this recipe from made 5 different flavors from one batch! I liked the idea, for sure. But I didn’t really want to individually stir different mix-ins into each ramekin. I wanted simplicity. And just a few at a time because it’s just me and mom eating these oat cakes. So instead of individually stirring stuff into each ramekin, I make these in batches of 2 to 4 small ramekins.
There are sooo many options for mix-ins! Chopped or pureed fruit or peanut (or other nut) butter; berries; chocolate, butterscotch or peanut butter chips; dried fruit like raisins, cranberries (craisins), mango, pineapple, apple, coconut and then chopped nuts on top for crunch! Or sprinkles if that makes you happy. You can also use other flavored syrups in place of the maple syrup or honey. I think jams or jellies would work for sweetener as well but I haven’t tried that yet.
Here are a few of our favorite flavors. Feel free to play, explore and invent your own favorites!
Pumpkin Cranberry: Stir in 1/4 cup pumpkin puree or cooked winter squash into the batter. Sprinkle the bottoms of the oiled ramekins with cranberries (fresh/chopped or dried), pour the batter into mostly fill the ramekins, then top with chopped walnuts or pecans.
Banana Nut: Stir in 1/4 cup mashed banana into the batter. Pour into the ramekins, then top with chopped nuts. This is great with blueberries or chocolate chips stirred into the batter too.
Berry Pecan: Fill the bottom of the ramekins with fresh or frozen berries (blueberries, chopped strawberries, or other berries). Pour the batter over, filling most of the way. Stir each ramekin a bit to mix the berries into the batter. Top with chopped pecans (or other nuts).
Double Chocolate: Stir in 1 – 2 Tablespoons dark cocoa powder into the batter. Sprinkle the bottoms of the ramekins with chocolate chips. Top with batter and then nuts if desired on top.
Peanut Butter Chocolate Chip: Stir in 1 – 2 Tablespoons peanut butter or peanut butter powder (like PB2 or PBFit) and 1/4 cup-ish of chocolate chips. Top with chopped peanuts.
Apple Walnut: Stir in 1/4 cup chopped apple and a few Tablespoons of raisins (or craisins). Top with chopped walnuts.
Peanut Butter Mocha: Instead of milk use 2 Tablespoons brewed coffee. Stir in 1 Tablespoon peanut butter powder and 1 Tablespoon dark cocoa powder, Sprinkle the bottoms of ramekins with chocolate chips. Fill with batter and then chopped peanuts on top if desired.
What would you add to your oat cakes? Please let me know in the comments! I would love to hear what you do with this recipe.
Print
Cinnamon Oat Cakes Mix and Baking Instructions
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 8 to 16 servings (depending on mix-ins) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
For the mix:
- 2 cups quick cooking oats
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
To make 2 -3 servings:
- 1/4 cup plain or vanilla Greek yogurt
- 2 Tablespoons milk of choice
- 2 Tablespoons maple syrup or honey
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 cup mix from above
- Optional add-ins of choice: fruit, nuts, coconut, chips – whatever makes you happy!
Instructions
- To make the mix: Put the mix ingredients into a food processor and process until it looks like coarse flour. Store in a jar, tin or sealed bag until ready to use.
- When ready to bake: in a small bowl, whisk together the yogurt, egg, milk, maple syrup or honey and vanilla. If you like you can add in 1/4 cup pumpkin puree, applesauce, crushed banana, peanut butter or other pureed fruit. Mix in any other add-ins like berries, chocolate (or other) baking chips, chopped fruit, etc. Let your imagination go wild and feel free to experiment!
- Spray 2 – 3 ramekins with cooking spray or brush with oil. Divide the batter amongst the ramekins and set them on a small tray. If using nuts, sprinkle nuts on top. Place the ramekins in the oven, then turn the oven to 350 F. Bake for 20 – 25 minutes or until the top springs back when pressed lightly. Let cool for 10 – 15 minutes and enjoy! Or refrigerate and rewarm whenever you want a warm, welcoming breakfast.
Notes
Depending on the size of your ramekins, 1/2 cup mix might make just two oat cakes if you don’t add any mix-ins. Mix-ins will increase the servings to 3 or 4. If you have more mouths to feed, feel free to double (or triple) the recipe! If you have no ramekins, you can use a muffin tin.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2026, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 ramekin
- Calories: 120
- Fiber: 2g
- Protein: 5g
Nutrition facts are an estimate based on ingredients for 2 servings (from 1/2 cup mix) without add-ins. Your results may vary.
