Indulge in a delightful morning treat with our Speculoos Cookie Butter Baked Oatmeal for One.
This single-serving recipe is perfect for those cozy mornings when you’re craving a warm and comforting breakfast.
Speculoos cookie butter adds a sweet and spiced twist to classic baked oatmeal, making it a treat you’ll want to savor. Let’s get baking!
- 1/2 cup rolled oats
- 1 tablespoon brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon Speculoos cookie butter
- 1 tablespoon chopped pecans
- 1 tablespoon raisins or dried cranberries
Preheat Your Oven
Start by preheating your oven to 350°F (180°C). Grease a small oven-safe ramekin or baking dish (approximately 8 oz/1 cup capacity) with a little cooking spray or butter.
Mix Dry Ingredients
In a mixing bowl, combine the rolled oats, brown sugar, baking powder, ground cinnamon, and a pinch of salt. Stir them together until well combined.
Add Wet Ingredients
Pour in the milk and vanilla extract. Mix everything together until the oats are fully coated, and the mixture is well combined.
Layer the Cookie Butter
Take your tablespoon of Speculoos cookie butter and drop small dollops of it evenly over the oat mixture.
If you’d like to add some extra texture and flavor, sprinkle chopped pecans and raisins or dried cranberries over the top of the oatmeal.
Bake to Perfection
Place your prepared ramekin or baking dish in the preheated oven. Bake for 20-25 minutes, or until the oatmeal is set and the top is golden brown.
Carefully remove the baked oatmeal from the oven (it will be hot!) and let it cool for a minute or two. Enjoy it while it’s warm and comforting.
|Name||Speculoos Cookie Butter Baked Oatmeal for One|
|Prep Time||5 minutes|
|Cooking Time||20-25 minutes|
|Total Time||25-30 minutes|
Estimated Nutrition Per Serving
Calories: 325 kcal
Dietary Fiber: 5g
Saturated Fat: 3g
Vitamin D: 2% DV
Calcium: 15% DV
Iron: 10% DV
Speculoos spread has taken the food blog world by storm. I have yet to try Biscoff Spread,
but fell head-over-heels in love with Trader Joe’s Cookie Butter this past winter.
In between spoonfuls, I managed to actually come up with a recipe using the decadent and insanely addictive spread… and have wanted to use the cookie butter in another recipe ever since.
One problem: it was – disastrously – absent from the shelves of my Trader Joe’s after the holiday season. For some reason I didn’t venture out to any of the whopping six Trader Joe’s locations within 10 miles of where we live, (one of the perks to living in the Boston area), and instead fervently hoped that the cookie butter would return to my favored branch; or perhaps that was just my subconscious telling me to cool it with the cookie butter for a little while ;).
A little while ago, I finally spotted a full stock of the jars next to the nut butters and snatched up two jars; had a couple more months gone by, I’m sure I would have sought out the cookie butter at another TJ’s.
Although the sweet spread is probably better suited for dessert, I couldn’t resist using the cookie butter in a breakfast recipe.
Baked oatmeal to be specific.
On a whim, I also made a creamy banana sauce to drizzle over the top of the puffy baked oatmeal.
My typical breakfast is stovetop banana oats topped with peanut or almond butter; and I figured since I baked the cookie butter right into this oatmeal, it would be fun to incorporate banana into the topping.
I want this bite right now.
I held off posting this recipe until the weather here in New England returned to seasonable temperatures after a week of 70°+. The spring-like weather had me craving yogurt and fruit when I woke up, but now we’re back to cold temps. With a forecast of mornings in the 40s for the upcoming week, I see at least a couple of baked oatmeal breakfasts in my immediate future!
Speculoos Cookie Butter Baked Oatmeal for One