Banana Bread Baked Oats

5 from 1 vote

If you're a banana bread lover and are looking for a healthy breakfast then you need to make these Banana Bread Baked Oats. They're like eating dessert for breakfast but with no added sugar, just natural sweetness from the bananas!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American, Australian

Diet: Diabetic, Low Lactose

Keyword: baked oats, banana bread

Servings:

Calories: 356kcal

Author: Sarah Bell

Equipment

Large mixing bowl
Potato Masher
Whisk
small baking dish
Measuring Cups and Spoons

Ingredients

2 large bananas about 350 grams
4 large eggs
¾ cup soy milk or milk of choice
¼ cup extra virgin olive oil
2 teaspoons vanilla extract
2 cups rolled oats
1/3 cup unflavoured whey protein powder
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/3 cup walnuts roughly chopped

Instructions

Preheat the oven to 200°C/392°F (conventional). Grease a small baking dish (20cm x 20 cm or 30cm x 16cm for oval) with olive oil.
Add the bananas to a large mixing bowl and mash. To the mashed banana add the eggs, soy milk, olive oil and vanilla extract. Whisk to combine.
Next, add the rolled oats and whey protein powder. Sieve in the baking powder, cinnamon and nutmeg and stir to create a batter.
Tip the batter into the prepared baking dish and top with the chopped walnuts. Place into the preheated oven on the middle shelf and bake for 35 minutes, or until golden brown and cooked through when a skewer is inserted into the centre.
Once baked, remove from the oven and serve warm. Serve topped with a dollop of your favourite yoghurt, a sprinkle of ground cinnamon and a drizzle of maple syrup.

Notes

Nutrition facts are an estimate only.

Storage

To freeze, slice into 6 and transfer each slice to an airtight container. Freeze for up to 3 months. Defrost and warm before eating.
To refrigerate, cover the baking dish with plastic wrap or transfer baked oats to an airtight container. Keep refrigerated for up to 4 days. Warm before eating.

Nutrition