Trending on TikTok a hot minute ago, baked oatmeal combines quick-cooking oats, a ripe banana, maple syrup, baking powder, and a little of this and that pulsed in a high-speed blender. The result: sweetened oat flour batter redolent of muffin mix spattered with fresh fruit, baby chocolate chips, dollops of nut butter, and sometimes all of the above.
TikTok baked oatmeal is a clever way of making cake for breakfast a swoon-worthy love fest on social media. TikTokers make blueberry muffin-like baked oatmeal batter (a muffin is essentially a cupcake without frosting, after all) on the tame end and frosted funfetti birthday cake baked oatmeal on the unapologetically celebrate-the-everyday end.
A tastier cousin of the old-school baked oatmeal where oats combine with liquid and perhaps a sweetener and a splash of vanilla extract then baked in a casserole dish in the oven, the texture of TikTok baked oatmeal is smooth and fluffy like a moist cake.
I set to work making this cross-breed of cake and oatmeal for my son. I opted for a “chocolate birthday cake,” which included powdered cocoa and rainbow sprinkles. I also made a Primal noatmeal version for myself with mocha latte flavoring—espresso powder, unsweetened cocoa, vanilla whey protein powder topped with vanilla coconut cream after baking. Instead of grains, noatmeal uses ground nuts or seeds combined with whey protein powder or collagen peptides (if desired) and fixings.
I promised my son cake for breakfast (it legitimately smelled like cake to me while it baked!), but ended up with him taking one tiny nibble and wrinkling his nose. I tried a bite and understood immediately.
Dense and a tad rubbery, the baked oatmeal I made didn’t contain nearly enough sugary flavor to be mistaken for cake, no melted chocolate or frosting, and the baked rainbow sprinkles drowned in the brown batter. Only specks of pastel colors dotted the top of the baked oatmeal in a melancholy reminder of my good intentions.
I oversold the concept, as moms who try to sneak something “less egregious” than sugary instant oatmeal or cupcake-like muffins tend to do.
My baked noatmeal, on the other hand, turned into the unsung breakfast hero. Even without the monk fruit-sweetened coconut cream crown on top, the baked noatmeal was tender, lightly sweet, and tasted a lot like a mocha latte made with cashew or coconut milk. The espresso powder gives it a gentle bite that accentuates the earthy undertones of cocoa.
How to Customize Baked Noatmeal
Baked noatmeal may not be pretty, but for all its beige-and-brown resemblance to a crumble topping, it's forgiving and exceptionally easy to personalize. Some inspiration for making noatmeal your own:
- Vary the nuts used. Swap cashews for almonds. Add the frugal peanut instead of ritzy macadamias. Make a bougey brunch and combine hazelnuts and pecans with melted dark chocolate.
- Sample seeds. Add in a tablespoon of chia seeds, hemp hearts, or flaxseed. Sprinkle in sunflower and pumpkin seeds after the other nuts gets pulverized to add crunchy texture.
- Change the flavor with fruit. Top with sliced fruit or fresh berries. Stir blueberries, diced apples, or mashed banana into the batter before baking. Or try a small handful of freeze-dried fruit as a topping.
- Instead of whipped coconut cream, top with regular whipped cream if you can tolerate dairy. Or, instead of whipped cream, top with two tablespoons of coconut, Greek, or plain yogurt.
- Drizzle with melted dark chocolate, nut butter, or pureed and strained fruit.
- Add a textured topping. Sprinkle the baked noatmeal with mini chocolate chips, toasted coconut, or unsweetened dried or fresh fruit.
You might also like these other breakfast recipes:
- Noatmeal with Blueberries and Collagen
- Collagen Chia Seed Pudding
- Gluten-Free Mini Pancake Cereal
- Keto Chaffle Recipes
- Gluten-Free Vanilla Coconut Waffles
- Keto Eggs Benedict
- Ham and Egg Cups
- Vegan Breakfast Burritos with Spicy Mayo
Baked Noatmeal Mocha Latte (TikTok Recipe)
breakfast, brunch, Primal, paleo, collagen
Trending on TikTok, baked oatmeal combines oats, banana, maple syrup, and more in a baked treat that's basically cake. Our Baked Noatmeal is a Primal/paleo spin on the trend. Instead of grains, noatmeal uses ground nuts or seeds combined with whey protein powder or collagen peptides (if desired) and fixings.
1/2 cup macadamia nuts, unsalted
1/2 cup cashews, unsalted
Pinch of sea salt
1 scoop Primal Kitchen Collagen Fuel - Vanilla*
1/2 tsp. pure vanilla extract
1/2 cup coconut milk
1 tsp. cocoa powder, unsweetened, plus a pinch more for dusting
1/4 tsp. espresso powder
1/4 tsp. granulated monk fruit, optional
Primal Kitchen Avocado Oil Spray
1 can coconut cream
½ tsp. granulated monk fruit, if desired
½ tsp. pure vanilla extract
To make the noatmeal:
To make the coconut whipped cream:
Preheat the oven to 350ºF.
Spray an oven-safe dish with Avocado Oil Spray and set aside.
Add nuts, salt, and dates to a high-speed blender or food processor. Pulse until the nuts and dates are chopped.
Add the whey protein powder (or collagen), vanilla extract, coconut milk, cocoa, and espresso powders, and monk fruit to the blender. Blend until mostly smooth.
Pour noatmeal into the oven-safe dish and bake for 20 minutes.
While the noatmeal is baking, make the coconut whipped cream.
Remove the coconut cream from the refrigerator and open it. Scoop out the solid coconut cream—do not stir the water with the solid cream at the top of the can—into a large bowl. Add monk fruit and vanilla extract.
Use handheld beaters or a stand mixer to whip the coconut cream for one minute.
When the noatmeal is ready, divide half of the noatmeal into a bowl or warmed mug and top each bowl or mug with two tablespoons of coconut whipped cream. Sprinkle cream with cocoa powder, if desired.
- Some people prefer soaking nuts before consuming. If you'd prefer to soak the nuts, prep time will take between 6 and 24 hours.
- If you prefer to soak the nuts, place them in a bowl and cover them with water. Add two pinches of sea salt to the water. Soak the nuts in salted water for at least six hours and up to 24 hours. Drain water and dry the nuts completely before using. Our preferred method to dry out the nuts: Spread nuts out on a baking sheet and place in a 170ºF oven for 12 hours to dry out. The nuts should be dry when you remove them from the oven; if they’re not, place them back in the warm oven until dry. Remove the nuts, cool completely, then store in an airtight container in a cool, dry place for up to two weeks.
- Place the can of coconut cream in the refrigerator to chill overnight. Chilled coconut cream whips up more quickly.
Nutrition info calculated using Cronometer. Nutrition info includes 2 Tbsp. coconut cream topping.
Calories 595, Carbs 35 grams, Fat 48 grams, Protein 15 grams