Name: Banana Bread Baked Oats
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup old-fashioned rolled oats; 1 overripe banana; 2 eggs; ½ cup unsweetened almond milk (or any milk of choice); 2 tablespoons honey (or preferred sweetener); 1 teaspoon baking powder; ½ teaspoon vanilla extract; ¼ teaspoon cinnamon; ⅛ teaspoon salt; ¼ cup mini chocolate chips (optional)

A cozy, cake-like baked oat dish that brings together the comforting flavor of banana bread with the ease of a one-bowl recipe. It’s slightly sweet, soft, and perfect for breakfast or a mid-day treat. I love how the banana makes it naturally sweet and moist, while the oats give it a hearty texture that keeps me full for hours.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup old-fashioned rolled oats

1 overripe banana

2 eggs

½ cup unsweetened almond milk (or any milk of choice)

2 tablespoons honey (or preferred sweetener)

1 teaspoon baking powder

½ teaspoon vanilla extract

¼ teaspoon cinnamon

⅛ teaspoon salt

¼ cup mini chocolate chips (optional)

Directions

I preheat the oven to 350°F (175°C).

In a blender, I combine oats, banana, eggs, milk, honey, baking powder, vanilla, cinnamon, and salt, blending until smooth.

I grease four small ramekins (about 6-oz size) and divide the batter evenly among them.

I sprinkle chocolate chips on top of each ramekin if I’m using them.

I bake for about 25 minutes, or until the baked oats are puffed and lightly golden.

I let them cool for at least 5 minutes before serving.

Servings and timing

This recipe makes 4 servings. Each serving has about 230 kcal. Prep time takes around 5 minutes, baking time about 25 minutes, for a total of 30 minutes from start to finish.

Variations

I sometimes mix in chopped walnuts or pecans for added crunch.

For a dairy-free version, I use plant-based milk and skip the chocolate chips or use dairy-free ones.

If I want a boost of protein, I add a scoop of protein powder and reduce the oats slightly.

I’ve also tried it with a few blueberries or sliced strawberries for a fruity twist.

To make it extra moist, I occasionally stir in a tablespoon of Greek yogurt.

Storage/Reheating

I store leftover baked oats in an airtight container in the fridge for up to 4 days. When I’m ready to eat, I reheat them in the microwave for about 30–40 seconds or in a warm oven for a few minutes. They can also be frozen for up to a month; I thaw them overnight in the fridge before reheating.

FAQs

Can I make this recipe without a blender?

Yes, I can use quick oats instead of rolled oats and mash the banana very well. The texture won’t be as smooth, but it will still taste delicious.

Can I prepare the batter the night before?

I prefer blending everything fresh, but I can blend it the night before and refrigerate the batter. I just give it a quick stir before baking.

How can I make it vegan?

I replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use maple syrup instead of honey.

Can I bake this in one dish instead of ramekins?

Yes, I often bake it in a small baking dish or loaf pan and extend the baking time by about 10 minutes until it’s set in the center.

What kind of oats work best?

I always use old-fashioned rolled oats for the best texture. Quick oats can make the batter too soft, and steel-cut oats don’t blend well.

Conclusion

I love how these banana bread baked oats turn a few simple ingredients into something that feels warm, wholesome, and indulgent. They’re the perfect combination of nutritious and comforting, and I can make them ahead of time for a quick, satisfying breakfast all week long.

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