Single Serve Banana Bread Baked Oats
These single serve banana bread baked oats are blended into a smooth batter and baked in a ramekin for a warm, cake-like breakfast that tastes like a treat. Made with oats, ripe banana, egg, and dark chocolate, they come together in 30 minutes with minimal effort.
Servings: 1
Calories: 430kcal
Equipment
Ingredients
- 40 grams rolled oats ½ cup
- 50 grams ripe banana mashed (about ¼ cup or half a small banana), plus a few extra slices for the top
- 1 egg
- 30 milliliters milk of choice 2 tablespoons
- 1 teaspoon honey
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract optional
- ½ teaspoon cinnamon optional
- Pinch of fine salt
- 1 tablespoon dark chocolate chips or one square of dark chocolate
Optional add-ins:
- 10 to 15 grams chopped walnuts 1 to 2 tablespoons
Recommended for serving:
- 100 grams plain Greek yogurt
Instructions
- Preheat the oven to 350°F or 175°C. Lightly grease a ramekin or small oven-safe dish with cooking spray or a small amount of oil, covering the base and sides.
- Add the oats, mashed banana, egg, milk, honey, baking powder, vanilla, cinnamon, and salt to a blender. Blend until completely smooth, about 30 to 45 seconds. If using walnuts, stir them into the batter now rather than blending.
- Pour the batter into the greased ramekin. Top with a few extra banana slices.
- Bake for 20 minutes. At the 20-minute mark, add the chocolate chips or dark chocolate square on top. Return to the oven for a final 5 minutes, until the top is golden and a toothpick inserted into the centre comes out clean.
- Cool for 5 minutes before eating. The oats will firm up as they cool. Serve with Greek yogurt on the side or spooned on top.
Notes
A ripe banana is essential. Use one with brown spots for the best sweetness and flavour. A less ripe banana will result in a bland, starchy bake.
Blend until completely smooth for the best cake-like texture. If you do not have a blender, mash the banana thoroughly and mix vigorously. The result will be closer to traditional baked oatmeal but will still taste great.
Add the chocolate in the last 5 minutes of baking only. Adding it from the start can cause it to burn.
Storage: Fridge for up to 4 days, covered (just double check the date on the milk used). Reheat in the microwave for 30 to 45 seconds. Freeze for up to 1 month wrapped tightly in cling film. Defrost overnight in the fridge and reheat before serving.
Make-ahead: Blend the batter the night before and refrigerate. In the morning, pour into a greased ramekin and bake, adding 2 to 3 minutes to the bake time.
Nutritional calculations: Nutrition information was calculated using the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use. Calculated without optional walnuts. Serving of Greek yogurt included in the nutrition totals.
Nutrition
Calories: 430kcal | Carbohydrates: 55g | Protein: 25g | Fat: 12.5g | Saturated Fat: 4.9g | Cholesterol: 191mg | Sodium: 360mg | Fiber: 6.4g | Sugar: 22g
