Banana Bread Baked Oats
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This Banana Bread Baked Oats recipe is easy to make, full of all things good for you and has a delectable cake-like texture! It has a serious boost of protein from protein powder, is high in fiber and guaranteed to keep you full for hours!
If you love banana bread or have a sweet tooth in the mornings, this healthy high protein Banana Bread Baked Oats for one is for YOU!!
Considering I love my granola and strawberry protein overnight oats for breakfast, I have no idea why it took me so long to jump on the baked oats bandwagon. Better late than never and I’m so excited to be sharing my first high protein baked oats recipe with you all!
It’s perfect for when:
- You have a ripe banana on hand.
- Want to make a healthy and filling breakfast.
- You’re craving banana bread or cake!
While the viral Tik Tok blended baked oats calls for blending everything to make the batter and pouring into a ramekin before baking, I prefer blending just the oats and mixing the rest of the ingredients. This method ensures that you don’t lose quite a bit of the batter which inevitably will get stuck and wasted in the blender. It also gives these baked oats a better cake-like texture!
However, you’re welcome to use whichever method you prefer and I’ve included instructions for both in the recipe card below.
These banana bread baked oats are ultra-moist and super tasty. Once you try it, I guarantee you’ll be making it over and over again!
Why This Recipe Works
- Easy to make. All you need to do is blend the oats, mix everything, then pour into a ramekin and bake!
- High in protein and fiber. Vanilla protein powder gives these banana bread baked oats a serious protein boost and will keep you full longer. Fiber from the oats and bananas also help to keep you full and both are fantastic for your gut health.
- Not overly sweet. Since banana is used as the primary sweetener to naturally sweeten these baked oats, they’re not overly sweet.
- Great for meal prep. It’s make ahead friendly and can be stored in the fridge until ready to be warmed up again and enjoyed!
- Tastes like banana bread! If you’re a banana bread lover, these healthy baked oats taste just like it and will satisfy your cravings!
Ingredient Notes and Substitutes
- Old Fashioned Rolled Oats: Use gluten-free oats if needed. You can also use oat flour so that you can skip blending them. While quick oats work too, rolled oats yield the best cake-like texture.
- Vanilla Protein Powder: Feel free to use any whey, whey-casein or plant-based vanilla protein powder. I’ve used Rule 1 Vanilla Crème protein powder which is a whey protein powder.
- Baking Powder: It’ll help our baked oats rise during baking.
- Ground Cinnamon: I kept it simple and only used ground cinnamon. You’re welcome to add a small pinch of nutmeg, cardamom, or any other warming spices that you love in banana bread.
- Banana: Acts as a binding ingredient. Make sure it’s ripe as it will make our banana bread baked oats naturally sweeter.
- Unsweetened Almond Milk: Or use any other plant-based or regular milk.
- Liquid Egg Whites: I love using liquid egg whites which come in cartons that you can store in the fridge. Not only is it convenient for baking needs, it’s high in protein and lower in calories and fat than using a whole egg. You can use 1 whole egg if you wish or egg whites from 1 extra large egg (USA) or 1 large egg (UK).
- Sugar-free Maple or Pancake Syrup: I used Walden Farms pancake syrup which is sugar and calorie-free. You can use any other sugar-free maple or pancake syrup or pure maple syrup if preferred.
- Pecan Halves: No banana bread is complete without nuts in my option. Pecans are my favorite but can be switched out for walnuts or any other type of nuts you love.
- Sugar-free Dark Chocolate Chips: I’ve used ChocZero brand, but Lily’s is great too. Use regular chocolate chips if preferred and feel free to add more or less to taste.
- Sugar-free Sweetener: To sweeten the top of the baked oats and help it caramelize a little, I used Swerve Brown Sugar which is made from erythritol and great for baking. Either a clumpy packed type of sugar-free brown sweetener like Swerve or granulated white or golden sugar-free sweetener is fine. Erythritol, stevia, or monkfruit sweetener like Natvia are other great options. Regular granulated sugar also works if you prefer to use it instead.
Full ingredient amounts are in the recipe card below.
How to Make Banana Bread Baked Oats
1. Combine the dry ingredients. Blend the oats into a fine four using a mini high-speed blender (Blend Jet, Nutribullet, or a small food processor). Transfer to a bowl and stir in the rest of the dry ingredients.
2. Combine the wet ingredients. In a separate bowl, mash half of a banana and stir in all the wet ingredients.
3. Combine wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir in half of the chopped pecans and chocolate chips.
4. Assemble. Pour the batter into a greased ramekin and sprinkle with the sugar-free sweetener. Slice the remaining banana into coins and add on top, along with the remaining chopped pecans and chocolate chips.
5. Bake. Bake in a preheated oven at 180°C / 356°F for 25-30 minutes until golden brown and the edges have set. You can check for doneness by inserting a toothpick into the center – it should come out clean. (Note: If you prefer your baked oats to be gooey in the center instead of cake-like, bake for 15-20 minutes.) Allow to cool for 5-10 minutes.
Enjoy! Enjoy warm or at room temperature. Or you can cover and store in the fridge and reheat in the microwave when ready to eat.
Full detailed instructions are in the recipe card below.
Cook’s Tips
- Use a ripe and spotty banana. The riper the more naturally sweet these banana bread baked oats will be.
- Use a big enough ramekin. An 8-ounce ramekin might leave the center undercooked within the specified cook time. A 12 or 14-ounce ramekin works best.
- Grease your ramekin. It’ll create the perfect nonstick coating and make it easier to clean and wash up after eating. Use your fingers or a pastry brush to coat the inside instead of spraying to coat. This way you won’t unnecessarily use more oil than you need.
- Allow the mixture to set for 5-10 minutes before baking. As the baked oats batter sits in the ramekin, the oats will absorb the liquid. This will result in a better cake-like texture and ensures the oats don’t come out soggy in the center.
- Baking time and oven tips. If your oven is not too large, you can bake on the center rack and it should still be done in 25-30 minutes. If you have a large oven, baking on the 2nd rack from the top is best due to the small surface area size of the ramekin. This will ensure the center cooks within 30 minutes. Any longer than 30 minutes in the oven will result in a dryer texture.
- Meal prep option. Double or triple the recipe ingredients and make two or three servings to enjoy during the week. Mix all of the dry and wet ingredients in two separate large mixing bowls before combining together. Then add the chopped pecans and chocolate chips. Divide the batter evenly into oven-safe ramekins or bowls. Assemble and bake as indicated. Once cooled, cover each ramekin tightly with a sheet of foil or cling wrap and store in the fridge 3-4 days.
FAQs
While I prefer the texture of this banana bread baked oats when baked in the oven as it’s more cake-like and not gooey, you can make it like you would a mug cake in the microwave. Prepare and assemble as per the recipe and microwave in 30 second increments for about 1.5 to 2 minutes.
You can make it up 3-4 days in advance. Once the baked oats have cooled completely, cover tightly with a small sheet of aluminum foil or cling wrap and store in the fridge. When ready to eat, reheat in the microwave on high for 1 minute or until warm throughout.
Yes! This recipe is made with whey protein and the texture is still moist and cakey. That said, a whey-casein protein is also an excellent option and yields and even moister texture. Plant-based proteins work well in baked oats too but you will need to add more milk as they tend to absorb more liquid.
Variations
- Use different nuts. Chopped walnuts, macadamias, almonds, hazelnuts or any other type of nuts will all taste delicious in this baked oatmeal for one.
- Omit the chocolate chips. Simply use more nuts instead of chocolate chips if you’re not a fan of having them in your breakfast.
- Use unflavored protein powder. Add ½ teaspoon vanilla extract if doing so.
- Make it vegan. Use a plant-based (not whey or casein) protein powder, flax egg (¾ tablespoon of ground flaxseed + 1 ¾ tablespoon water to make about 40 grams of egg white), and vegan chocolate chips. Use 79ml / ⅓ cup unsweetened almond milk because plant-based protein powders will absorb more liquid.
- Make it gluten-free. Use gluten-free certified old fashioned rolled oats and make sure that the protein powder you’re using is gluten-free.
- Make it nut-free. You can use more chocolate chips instead.
- Omit the protein powder. Use more blended oats (60 grams) or oat flour instead.
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More High Protein Breakfasts
Banana Bread Baked Oats
Easy to make, full of all things good-for-you, and has a delectable cake-like texture, these Banana Bread Baked Oats get a serious boost of protein from protein powder! It’s high in fiber and guaranteed to keep you full for hours!
- Prep Time: 10
- Cook Time: 29
- Total Time: 39 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 1 spray Cooking Oil Spray
- 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free if needed or oat flour – note 1)
- 20 grams Vanilla Protein Powder (whey, whey-casein or plant-based – note 2)
- 2 grams / ½ TSP Baking Powder
- ¼ TSP ground Cinnamon
- 80–85 grams / 1 small ripe and spotty Banana (reserve 35 grams for the topping)
- 50ml / 1.7 fluid ounces Unsweetened Almond Milk (or any plant-based or regular milk)
- 40 grams / 2 TBLS + 2 TSP Liquid Egg Whites (note 3)
- 7.5ml / ½ TBLS Sugar-free Maple or Pancake Syrup (such as Walden Farms pancake syrup, or use regular maple syrup)
- 5 grams / 3 pieces unsalted raw Pecan Halves – chopped, divided
- 5 grams / ≈ ½ TBLS Sugar-free Dark Chocolate Chips (or more to taste – I used ChocZero brand), divided
- 2 grams / ½ TSP Sugar-free Sweetener (I used Swerve Brown Sugar – note 4)
Instructions
- Prep: Preheat oven to 180°C / 356°F / Gas Mark 4. Lightly grease a (12 or 14-ounce) ramekin or oven-safe bowl with 1 spray cooking oil spray. (Tip: Use your fingers or a pastry brush to coat the inside instead of spraying to coat. This way you won’t use more than you need unnecessarily.)
- Combine the dry ingredients: Use a mini high-speed blender (Blend Jet, Nutribullet, or a small food processor) to blend the oats into a fine flour. Transfer to a medium bowl and add the vanilla protein powder, baking powder and ground cinnamon. Mix well to combine.
- Combine the wet ingredients: In a separate medium bowl, mash 50 grams banana using a fork. Add the unsweetened almond milk, liquid egg whites and maple syrup. Mix well to combine.
- Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir in half of the chopped pecans and chocolate chips.
- Assemble: Pour the batter into the prepared ramekin and sprinkle with the sugar-free sweetener. Slice the remaining 35 grams of banana into coins and add on top, along with the remaining chopped pecans and chocolate chips. Allow to sit for 10 minutes so that the oats can absorb some of the liquid and the batter can “set”.
- Bake: Bake on the 2nd rack from the top of the oven (note 4) for 25-30 minutes or until a toothpick inserted into the center comes out clean. The top will have risen and will be golden brown and the edges will have set. (Note: If you prefer your baked oats to be gooey in the center instead of cake-like, bake for 15-20 minutes.) Transfer to a wire cooling rack and allow to cool for 5-10 minutes.
- Serve: Enjoy warm or at room temperature.
Notes
- Old fashioned rolled oats. If preferred, use store-bought oat flour which is already fine ground and won’t require blending. While quick oats will work too, rolled oats yield the best cake-like texture.
- Vanilla protein powder. Feel free to use any whey, whey-casein or plant-based vanilla protein powder. I’ve used Rule 1 Vanilla Crème protein powder which is a whey protein powder. You can also use an unflavored protein powder. Add ½ teaspoon vanilla extract if doing so. If you prefer to skip the protein powder, use more blended oats (60 grams) or oat flour (55 grams) instead.
- Liquid egg whites. These come in cartons that you can store in the fridge. It’s convenient for baking needs, high in protein and lower in calories and fat than using a whole egg. You can use 1 whole egg if you wish or egg whites from 1 extra large egg (USA) or 1 large egg (UK).
- Sugar-free sweetener. I used Swerve Brown Sugar which is made from erythritol and great for baking. Either a clumpy packed type of sugar-free brown sweetener like Swerve or granulated white or golden sugar-free sweetener is fine. Erythritol, stevia, or monkfruit sweetener like Natvia are other great options. Regular granulated sugar also works if you prefer to use it instead.
- Baking time and oven tips. If your oven is not too large, you can bake on the center rack and it should still be done in 25-30 minutes. If you have a large oven, baking on the 2nd rack from the top is best due to the small surface area size of the ramekin. This will ensure the center cooks within 30 minutes. (Mine usually take 28-29 minutes with a whey protein.) Any longer than 30 minutes in the oven will result in a dryer texture.
- Make ahead and storing. You can make these baked up to 4 days in advance. Once the baked oats have cooled completely, cover tightly with a small sheet of aluminum foil or cling wrap and store in the fridge for 3-4 days. When ready to eat, reheat in the microwave on high for 1 minute or until warm throughout.
- Meal prep option. Double or triple the recipe ingredients by clicking the ‘2x’ or ‘3x’ button at the top of the recipe card to make two or three servings respectively. Mix all of the dry and wet ingredients in two separate large mixing bowls before combining together. Then stir in the the chopped pecans and chocolate chips. Divide the batter evenly into oven-safe ramekins or bowls. Assemble and bake as indicated. Once cooled, cover each ramekin tightly with a sheet of foil or cling wrap and store in the fridge for 3-4 days.
- Blended baked oats shortcut method. If you’re short on time and not too fussy about losing and wasting some of the ingredients that’ll inevitably get stuck in the blender, you can opt to blend all the ingredients except the reserved 35 grams of sliced banana for the topping, pecans, dark chocolate chips and granulated sugar-free sweetener in a high-speed blender or food processor until smooth. Stir in half of the chopped pecans and chocolate chips then pour into a greased ramekin. Then assemble and bake as indicated in steps 5 and 6 in the recipe.
- See ‘Variations’ in the post above if you’d like to customize these baked oats.
Nutrition
- Serving Size: 1
- Calories: 392
- Sugar: 10.9g
- Sodium: 475.3mg
- Fat: 10g
- Saturated Fat: 2.2g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 45.5g
- Fiber: 10.5g
- Protein: 29g
- Cholesterol: 4.1mg
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