Baked Oats with no Banana

Why we love this recipe:

• healthy easy baked oats recipe
• easy to customize to have chocolate, protein powder, dairy or anything you want
• can make them high protein or with nutella, up to you
• baked porridge recipe with no banana

We have so many breakfast oatmeal recipes and our Healthy Applesauce Oatmeal Cookies have been such a hit with our readers that we knew we needed to created another version of a baked oats recipe for one.

Ingredients

• Rolled oats - high in fiber and carbohydrates. If you use quick oats then the baking time will be shorter. Do not use steel cut oats as their consistency is different and doesn't work with this recipe.
• Plant based milk - use almond, oat or coconut milk
• Honey, cinnamon and vanilla extract - give a flavor of sweetness and wholesomeness. You can omit the honey if you want a completely no sugar baked oatmeal and in case you are using a flavored chocolate protein powder
• Peanut butter - use peanut butter made from 100% peanuts. You can also use hazelnut butter, almond butter or cashew butter to get those healthy fats

See recipe card for quantities.

Instructions

The recipe in the recipe card is for a single serve baked oatmeal so if you are making for more people or want to store leftovers then double, tripe or quadruple the recipe.

1. Preheat the oven to 350°F / 180°C
2. Place all the ingredients in a large mixing bowl and incorporate.
3. Grease a ramekin (or muffin tin) with a little bit of coconut oil or butter and pour the mixture inside and place in the oven for 12 minutes.
4. Remove from oven, top with more nut butter, fresh berries, fresh fruit or whatever has your fancy.

Hint: you can make it in a muffin tin. We use a giant muffin tin for 6 muffins and then have baked oatmeal for the whole family (a normal muffin tin is for about 3 servings). You just have to be gentle when taking it out as the sides are firm but the middle is soft baked oatmeal.

Substitutions

• sweetener - you can use pure maple syrup, date syrup or agave syrup.
• sugar-free- omit the honey but leave cinnamon and vanilla extract to make them sugar free
• dairy - can be made with regular milk, greek yogurt or plain yogurt (use skyr to make it high protein). If using yogurt then use half the amount that you would milk.
• protein - you can add an egg, protein powder or skyr to make them high protein baked oats
• gluten- free - some oats are gluten-free and some are not. This depends on how they were farmed. If you need gluten-free oats look for ones with the gluten-free sign on them

Variations

• nutella baked oats - for an indulgent baked porridge add a tablespoon of nutella to the blended mixture and pour into the ramekin. I wouldn't advise this for baby or small children as they don't need the extra sugar
• high protein baked oats - for kids add an egg or skyr (high protein Icelandic yogurt) and for adults add protein powder
• chocolate baked oats no banana - chop up 1 oz (30 g) of chocolate or chocolate chips or white chocolate chips and add to the mixture
• cacao powder baked porridge - add a teaspoon of cacao powder to the mixture before it goes into the blender
• blueberry baked oats with no banana - add 2 tablespoon of blueberries after the mixture has been blended and you will have delicious soft baked blueberry oatmeal
• banana - add the banana to the mixture before blending

Storage

Once baked store the leftovers by covering the ramekin with a reusable cover or transfer to an airtight container and store in the fridge for up to 3 days (freezer up to 3 months).

To reheat just pop back in the oven for about 10 minutes on 320°F / 150°C. Or in the microwave.

FAQ