Banana Bread Baked Oats
So you’re craving something cozy, banana-y, and breakfasty — but you’re also kind of allergic to effort? Same.
All the flavor of banana bread, the comfort of baked oats, and none of the guilt of loaf-sized portioning. It’s quick, forgiving, and perfect for breakfasts, snacks, or pretending you’re being healthy while actually indulging. 🍌🥣
Why This Recipe is Awesome
- It’s idiot-proof. Seriously — even if you burn toast on a regular basis, these oats still forgive you.
- Single-bowl bliss. Fewer dishes = happier life.
- Flexible AF. Want it vegan, gluten-free, more chocolatey, less sweet? Done.
- Satisfying but not monstrous. Feels like dessert, eats like breakfast. Win-win.
Ingredients You’ll Need
- 1 large ripe banana (the riper, the sweeter — black speckles are your friend)
- 1 cup rolled oats (gluten-free oats if needed)
- 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, let sit 5 min)
- 1/2 cup milk of choice (dairy, almond, oat — whatever floats your boat)
- 2 tbsp maple syrup or honey (adjust to taste)
- 1 tsp baking powder
- 1/2 tsp cinnamon (plus a pinch more if you’re extra)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp melted butter or oil (coconut/veg oil for vegan)
- 2 tbsp chopped walnuts or pecans (optional, but crunch = personality)
- 2 tbsp chocolate chips or raisins (also optional; I judge no one)
Step-by-Step Instructions
- Preheat & prep. Preheat oven to 180°C (350°F). Grease a small baking dish (about 8×8 in / or individual ramekins) or line with parchment.
- Mash the banana. In a mixing bowl, mash the ripe banana until mostly smooth — a few lumps are charming.
- Mix wet ingredients. Add the egg (or flax egg), milk, maple syrup, melted butter, and vanilla. Whisk until combined.
- Add dry goodies. Stir in the oats, baking powder, cinnamon, and salt. Mix until everything’s evenly moistened. The batter should be thick but pourable; add a splash of milk if it looks too stiff.
- Fold in extras. Gently fold in nuts and chocolate chips/raisins if using. Resist the urge to eat them straight from the bowl (or don’t — no judgment).
- Bake. Pour into your prepared dish and smooth the top. Bake 20–25 minutes for a single dish, or 12–15 minutes for ramekins, until the center’s set and a toothpick comes out mostly clean.
- Cool & serve. Let cool 5–10 minutes (or destroy immediately, your call). Top with sliced banana, a drizzle of maple, or a dollop of yogurt. Eat warm.
Nutritional facts
| Per serving (recipe serves 2) | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~10 g |
| Carbohydrates | ~55 g |
| Fat | ~10 g |
| Fiber | ~7 g |
| Sugar | ~18 g |
This dish gives you a decent combo of carbs and protein to kickstart your morning — fiber from oats and bananas keeps you full, and the protein (egg or flax + milk) helps steady blood sugar. IMO, it’s a much smarter swap than sugary cereals. Also: you get tasty satisfaction without a whole loaf, which is great for impulse control.
Common Mistakes to Avoid
- Not preheating the oven. Rookie move. Heat matters.
- Using an unripe banana. If it’s pale and firm, the oats will come out bland — use a sweeter, spotty banana.
- Overcrowding mix-ins. Chocolate chips and nuts are friends, but don’t drown the batter — balance, people.
- Skipping the baking powder. That tiny leavening agent helps set the texture. Don’t skip it unless you like dense sad bricks.
- Overbaking. It continues to set after the oven; pull it when it’s just set in the center for the best texture.
Alternatives & Substitutions
- No egg? Use a flax egg or 2 tbsp Greek yogurt (or extra milk + 1 tsp chia).
- Want it vegan? Use plant milk, flax egg, and coconut oil or vegan butter.
- Nut-free? Swap seeds (pumpkin/sunflower) for nuts, or skip entirely.
- Lower sugar? Cut maple/honey to 1 tbsp or use mashed dates for natural sweetness.
- Gluten-free? Use certified gluten-free rolled oats. Tiny label, big difference.
Personal tip: I like adding a smear of peanut butter on top for extra protein and nostalgia. Try it.
FAQ (Frequently Asked Questions)
Can I make this in the microwave? Yes — individual ramekins can be microwaved 1–2 minutes, but texture changes (less crust). Fine for emergencies.
Can I add protein powder? Sure. Sub 1–2 tbsp of oats with protein powder and add a little more liquid. Don’t go crazy or it will taste chalky.
How long does it keep? Covered in the fridge for up to 3 days. Reheat or eat cold.
Can I double the recipe? Absolutely. Bake in a larger dish and increase bake time by ~10–15 minutes. Check often.
Is this good for meal prep? Yep — portion into jars or dishes for grab-and-go breakfasts. Pro tip: add nuts at service time to keep crunch.
Can I use instant oats? You can, but texture will be softer and may need less liquid. I prefer rolled oats for chew.
What if it’s too runny after baking? You either underbaked or used too much liquid. Pop it back in the oven for a few minutes.
Final Thoughts
There you go — banana bread vibes, minimal effort, and major comfort in a bowl. Bold tip: if you want that toasty edge, broil the top for 1 minute (watch it!). Now go impress someone—or yourself—with this gloriously simple breakfast. You’ve earned it.
