Banana Bread Baked Oats

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These Banana Bread baked oats have a gooey peanut butter centre and are topped with caramelised banana coins to create a decadent and satiating breakfast.

They have a cake-like texture without the need for eggs or butter! Perfect for anyone who has a breakfast sweet tooth! Not only that, this bad boy is low calorie and high in protein, so a win win!

Why you will love these Banana Bread Baked Oats

Baked oats are one of my favourite breakfasts to prepare as they are super easy, customizable (so you can get super creative), delicious and they are packed with benefits. They are the perfect breakfast to prepare in the colder months of the year, as opposed to overnight oats, which can be a refreshing and cooling breakfast for those warmer days. Not only are they high protein so they are super satiating but they are also low calorie!

Oats are one of the most healthiest grains as:

• they are super high in the soluble fiber Beta-Glucan which helps to reduce blood sugar, increase satiation (feeling of fullness), and increase good bacteria in the digestive tract.
• They are loaded with important vitamin and minerals, such as manganese, phosphorus, magnesium, copper, iron and zinc.
• They are rich in antioxidants, including avenanthramides. Studies have shown that these polyphenol compounds can help reduce blood pressure and provide other benefits

Additionally, consuming oats in the form of baked oats is like eating a cake- it’s so incredibly YUM and DELICIOUS, and they require no eggs or butter!

Macros for Banana Bread Baked Oats

380 Calories

48g Carbs

21g Protein

12.5g fat

More oat based breakfast recipes to try

Love having oats in the morning, try some of my other oat based breakfast recipes:

• Blueberry White Chocolate Overnight Oats
• Birthday Cake Overnight Oats
• Creamy Biscoff Overnight Oats
• Blueberry White Chocolate Baked Oats

Ingredients for Banana Bread Baked Oats

• 30g Oats – any kind of oats will work as they will be blended anyways
• 20g Protein powder- can be omitted, see below for details
• 10g (1/2 tbsp) Sweetener- any sweetener of your choosing
• 1/2 tsp baking powder- essential to getting your baked oats to rise and become “cakey”
• Cinnamon
• 1 banana- 1/2 blended in the batter, the other 1/2 added on top
• 80-100ml plant milk – I would suggest starting with 80mls and if it doesn’t blend add a bit more
• 15g natural smooth peanut butter- added into the middle of the oats

How to make Baked Oats

1. Blend Ingredients: Blend all ingredients in a blender or food processor (minus 1/2 banana and peanut butter)-important to make sure the mixture isn’t too runny, make sure it can blend but it is preferable if more on the thick side
2. Pour into ramekin
3. Add a dollop (15g) of peanut butter into the middle of the batter and make sure it is covered
4. Top with the rest of the banana (chopped into coins) with a sprinkle of cinnamon and natural sweetener so it can naturally caramelise in the oven
5. Bake in oven at 185 degrees celsius or 365 F for 25-30 minutes OR Airfry at 150c for 5 minutes, then 160c for 10-15 minutes

Tips

Cooking tips

If oats are too soggy or seem undercooked after 30 minutes, add them back in the oven for 5 minutes or airfryer for 3-5 minutes

Recommended oven proof ramekins

My go to ramekins for all my baked oats recipes are the Chasseur Set of 4 9cm Macaron Mini Cocottes– they come in pastel colours and are super cute! They are the perfectly sized ramekins for baked oats and are oven proof

Storing tips

Once cooked, baked oats will last in the fridge for up to 3 days. Reheat them in a microwave or the oven as they are best served warm.

Meal prep rips

This baked oats recipe can be meal prepped, duplicate the recipe ingredients with the number of serves you would like to make. Can be made in individual ramekins and stored in the fridge OR can be made on a sheet pan and be cut up into individual pieces and stored in the fridge

FAQ

Im Gluten Intolerant, can I still have this?

Oats in its pure form are gluten free and in many countries are safe for coeliacs to consume. Unfortunately if you live in Australia, under the Food Standards Australia & New Zealand (FSANZ) Code, oats and their products are not permitted in foods labelled ‘gluten-free’. This is because of the way oats are processed in Australia, as they are often processed with gluten based grains, meaning they are contaminated with gluten.

What protein powder do you recommend?

My favourite protein powder brand is MacroMike, use my code amb-eliyaeats to save 10% (I am a proud MacroMike Ambassador!) The flavour I use in this particular recipe is PB Banana & Hunnie Protein, but vanilla also works super well in this recipe!

What can I use instead of protein powder?

You can sub the protein powder for extra oats, or just omit completely and use slightly less liquid.

What zero calorie sweetener do you recommend?

My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY sweetener you like, normal white sugar, brown sugar, honey, maple syrup etc. Or feel free to omit the sweetener completely if you don’t like your oats too sweet.