Banana Bread Baked Oats
Make Ahead Breakfast With 4 Servings!
If you love banana bread but want a quick, healthy, and portion-controlled version, these baked oats are perfect. They’re soft, naturally sweetened with bananas, and make a great breakfast or meal prep option. You can customize them with chocolate chips, nuts, or even a scoop of protein powder for an extra boost.
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Mixing Bowls | Spatula | 8×8 Baking Pan | Ramekins
Mixing Spoon | Danish Dough Whisk | Cordless Mixer | Blender
Ingredients (for 4 ramekins)
- 2 medium ripe bananas, mashed
- 2 large eggs
- 1 cup rolled oats
- 1/2 cup milk of choice (dairy or non-dairy)
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2–3 tbsp maple syrup or honey (optional, depending on sweetness of bananas)
- 2–3 tbsp chocolate chips or chopped nuts (optional)
- 1 scoop protein powder (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease 4 small ramekins or lightly spray with non-stick cooking spray.
- Mash the bananas in a large bowl until smooth.
- Add wet ingredients: Mix in eggs, milk, vanilla, and maple syrup (if using).
- Combine dry ingredients: Stir in oats, baking powder, cinnamon, salt, and protein powder (if using) until well combined.
- Fold in mix-ins: Add chocolate chips or nuts, leaving a few to sprinkle on top if you like.
- Divide the batter evenly among the 4 ramekins. Smooth the tops slightly.
- Bake for 25–30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool slightly before serving. Enjoy warm, or let cool and cover for meal prep—these keep well in the fridge for up to 4 days.
Tips
- Make it ahead: Prepare the batter the night before and bake in the morning for a fresh breakfast.
- Blend the oatmeal: Put the oatmeal in the blender first to make oatflour and the banana bread baked oatmeal comes out more like a cake.
- Custom toppings: Sprinkle with a little cinnamon sugar, extra chocolate chips, or sliced banana before baking for a fun twist.
- Protein boost: A scoop of vanilla or unflavored protein powder adds extra staying power for busy mornings.
Protein
Without protein powder: ~7 g protein per serving
With protein powder: ~12 g protein per serving
I hope you enjoyed this recipe, let me know how yours turned out in the comments!
-Hailee
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VISIT OUR JOURNEY TO HOME’S WALMART STOREFRONT
SHOP THIS RECIPE
Mixing Bowls | Spatula | 8×8 Baking Pan | Ramekins
Mixing Spoon | Danish Dough Whisk | Cordless Mixer | Blender
Banana Bread Baked Oatmeal
Ingredients
- 2 medium ripe bananas mashed
- 2 large eggs
- 1 cup rolled oats
- 1/2 cup milk of choice
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 –3 tbsp maple syrup or honey optional, depending on sweetness of bananas
- 2 –3 tbsp chocolate chips or chopped nuts optional
- 1 scoop protein powder optional
Instructions
- Preheat oven to 350°F (175°C). Grease 4 small ramekins or lightly spray with non-stick cooking spray.
- Mash the bananas in a large bowl until smooth.
- Add wet ingredients: Mix in eggs, milk, vanilla, and maple syrup (if using).
- Combine dry ingredients: Stir in oats, baking powder, cinnamon, salt, and protein powder (if using) until well combined.
- Fold in mix-ins: Add chocolate chips or nuts, leaving a few to sprinkle on top if you like.
- Divide the batter evenly among the 4 ramekins. Smooth the tops slightly.
- Bake for 25–30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool slightly before serving. Enjoy warm, or let cool and cover for meal prep—these keep well in the fridge for up to 4 days.
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