Ok so national banana bread day just happened?? AND #bakedoats is trending on TikTok? I know what I have to do. Make a banana-bread-baked-oats recipe OBVI.
This is the most simple single-serving breakfast recipe you will find on the internet, plus did I mention it’s like a personal serving of banana bread, but in a cake form? You just can’t not love it. If you are a banana bread lover (which I think COVID did that to us all) or if you are an oat lover (aka ME) then this is the perfect breakfast recipe for you. It’s moist, soft, and jam-packed with filling ingredients. Just thinking of it as taking all your breakfast favs, blending them, baking them and BOOM. cake.
But what if you don’t like banana? Don’t worry, I got you. I’ll tell you what other fruits you can sub a bit later in this post!
The real best part of this recipe is the simplicity. You really only need three main things, and the rest is all add-ons or pantry staples that you probably have on hand. But for this recipe, if you have:
- 50g oats
- 2 eggs
- 1 banana
Then you are good to go! After that I add 1 tsp baking powder, 1/4 tsp cinnamon and a pinch of salt to make the magic happen. You can also add sugar to taste, but I found the banana does most of the work here.
Now, for the banana haters, I get it and I see you. Let’s talk about what else you can use besides banana:
- 80g blueberries, frozen and thawed gives the best results!
- 80g strawberries, fresh or frozen-then-thawed will work!
- 1 medium apple, about 100g, microwaved or cooked on the stove until soft – it’ll taste like apple pie vibes
Once you have all your ingredients, you just blend it all together! If you are still looking for a blender, you can find my favorite here.
Once you get a smooth batter-like consistency, you just need to pour it into a small baking dish. I’m using a small pie dish (because I love it and it’s adorable) but any glass ramekin, mini dutch oven or even an 8×5 baking dish will do! The batter will be pretty shallow, but that won’t change anything, if anything it will just make your cake/oats/bake cook faster!
Normally I would suggest using a metal or tin baking dish, since glass takes a longer time to heat up in the oven. But with a recipe liked baked oats, the beauty is that you don’t have to sweat the little things, since this is a pretty fool-proof recipe. I say go with either glass or metal for this one, you shouldn’t see a big difference!
And the best part – TOPPINGS. Top with anything, top with everything! Really make this baked oats recipe your own 🙂 I prefer to top with chocolate chips or flaxmeal, but here are some other great ideas on what to top with:
- a streusel made of oats+brown sugar+coconut oil
- coconut flakes
- dried raspberries
- dried blueberries
- craisins or raisins
- pumpkin seeds
- crushed cashews
- candied pecans
- crushed hazlenuts + white chocolate
- MORE sliced banana
Ok wow, now I’m really going off the rails, but you get the point right? TOP IT ALL and live your best life.
Now for the baking – did I mention you don’t need to grease your pan? I know, it’s a wonderful life. And that’s because this is designed to be eaten straight from the pan bby! After baking for about 18-22 minutes, dive right in with a spoon, because girl you EARNED this (well, you and your blender earned this, because that machine really put in the Lord’s work).
Happy baking (and banana-bread-ing!)
Banana Bread Baked Oats
Ingredients
- 1/2 cup oats 50g
- 1 medium banana 100g, very ripe
- 2 large eggs I'll put how to veganize in the notes section!
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1 tbsp chopped dark chocolate optional for topping
Instructions
- Preheat your oven to 350F.
- In a small blender, blend all the ingredients except the chocolate until smooth.
- Pour the mixture into a small baking dish, I used a 7' pie dish, but it's really up to you!
- Top the batter with the chocolate chips, then bake at 350F for 18-22 minutes.
- Let cool for 5 minutes and then eat immediately 🙂
Do you think I could meal prep this? Pour into ramekins and bake as needed?
My only hesitation is the banana might get funky and the baking powder will lose its first reaction (if you’re using double acting). They’d be much better baked then stored! In an airtight container it will keep for 5-6 days in the fridge.
SOOO delicious
I’m so so glad you liked it!
May be a silly question but can you use a food processor?
You should be able to! If anything it will make it faster 🙂
I tried this recipe cuz I was looking for something gluten and sugar free and it looked sooo good and I did everything like you said and even added more cinnamon but sadly it doesn’t have much taste and I have no idea what I did wrong 😭😭 please help
Add more banana! That should help with the sweetness 🙂
This is amazing but how many calories is this for 1 person?
Oats- 188 banana-105 egg-72
Total is 365 without toppings
Made this today, it was very good my kids finished the whole thing!
I want to try different flavors so wanted to ask you, do you think I can add strawberries to this recipe and not remove bananas.
Thank you
Hey! So glad they liked it! If you want to add strawberries and keep the banana, I’d recommend using 50g banana and 40g strawberries (so half and half) – let me know if you try it!
Just made it. It was very bland this time. I think the key is to use very ripe banana or you add honey or any other sweetener of your choice. When I made it with the ripened banana it was perfectly balanced!
Hi Justine! So stoked to try this this weekend!
Q: Whole Eggs vs Liquid Egg Whites – would this kind of a substitution work?
Hey! I think liquid egg whites should work, just use whatever the equivalent of 4 egg whites is 🙂 It will be a tad bit more dry, but should still have that great cakey texture!
Just made some this morning and had to write this as I eat it because it’s that good! Dare I say better than my regular nana bread recipe?
I used a little bit of Nutella since I realized I was out of chocolate chips way too late.
Heaven!
This comment made my day! I’m so glad you liked them!
I made baked oats the other day and the inside texture wasn’t cake-like but a little gummy/soft. Should I add more baking powder/blend less or anything?
Hmm that might be a banana issue – did you measure it by weight? Also if it’s too soft you can always up the cooking time! And I recommend blending it more, not less, as another way to troubleshoot!
what would you recommend is a good dish to use for this? Ive been looking for a good small oven safe bowl.
I love my mini glass pie dish that I got from my local grocery store, but mini dutch ovens are great too! And they are usually pretty cheap, around $15-$20
Hi Justine! So excited to try this tomorrow am. Could I microwave it vs bake it? Not sure I have a baking dish that would work! Thanks!!
Hi! Sorry for the delay, I haven’t tried the microwave myself but I’m sure it will work! The texture just might be slightly more gummy, but nothing too drastic.
Did you grease you pie plate with anything? Do you recommend shortening or butter? My first try was delicious, but it stuck to the plate.
Mine usually comes out clean without greasing the pan, but I definitely think butter or even a oil spray would work!
Hi! I’m excited to try this for my breakfast tomorrow!! Is it possible to substitute one of the eggs for just plain water (currently have calorie limitations) or do the amount of eggs lend an important textural component to the end product?
Hi! Yes the eggs are very important for the fluffy cake like texture, if you want to take out an egg, I recommend cutting the other ingredients by half as well. If you want to sub in an almond milk, you can use 1/4 cup, but the oats won’t fully bake – it’ll just be more like banana oatmeal!
Hi, I was wondering if you could make the weight change when doubling (in your recipe). I have it in the oven and just realized i messed up because i was just looking at the weight for the oats and bananas on the 2x recipe. 🙁 May help people in the future. Thanks! 🙂
Yes! Sorry that is a glitch in the recipe template I use, I’ll work it out asap – so sorry it caused you some trouble
I tried this and it was honestly so delicious and tasted really similar to cake, pretty filling too! loved it.
I’m so glad you liked it!
Another great addition to the boatmeal repertoire!
I blended everything in the food processor (+ some vanilla extract), poured into a loaf pan and topped with pecans and dark chocolate. Ended up baking for the full 22 min. Delicious ❤️
omg pecans sound so good – I’m so glad you liked it!
Hi Justine! I made these with chocolate chips into muffins and my parents loved them! I never bake so they were so pleasantly surprised ^_^ thank you for the recipe!
omg I am so glad you liked them!!