Banana Cinnamon Baked Oatmeal
Servings: 6 servings
Calories: 367kcal
Banana Cinnamon Baked Oatmeal made with ripe, mashed bananas and a couple of spoonfuls of cinnamon. This baked oatmeal works as a meal prepped breakfast or as a late night snack.
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Ingredients
- 3 cups (240 g) old fashioned oats
- 2 scoops (60 g) vanilla protein powder i use whey
- 1 tsp (4 g) baking powder
- 2 tsp (6 g) cinnamon
- 3 medium (375 g) ripe bananas
- 1 tbsp (14 g) butter
- 2 tbsp (42 g) maple syrup
- 10 tbsp (150 g) liquid egg whites or 2 whole eggs
- 2 cups (480 g) milk
For the Icing
- ¼ cup (30 g) powdered sugar
- 1 tsp (5 g) milk
- ⅛ tsp (0.5 g) vanilla extract
- 1 pinch (0.1 g) salt
Instructions
FOR THE BAKED OATMEAL
- Preheat your oven to 350°F (177°C).
- In a large bowl, mix together the oats, protein powder, cinnamon, and baking powder.
- If your bananas aren't very ripe you may need to microwave them for 30 seconds to a minute to soften them up. Peel the bananas, place them into a bowl with the butter and microwave them until they are mashable. If your bananas are already ripe enough, they should be mashable as is.
- Add in the egg whites, milk, syrup, 1 tbsp of melted butter, and mashed bananas. Stir to combine.
- Spray a 13″x9″ pan with oil and add the oat mixture.
- Bake for 35-40 minutes.
For the Icing
- In a small bowl, mix the powdered sugar, pinch of salt, vanilla, and 1 tsp of milk. Stir vigorously until a glaze has formed. If you need a few extra drops of milk to help things move, add it.
- Place the icing into a piping bag and drizzle over the top once the oatmeal has come out of the oven.
PLATING
- This recipe makes
6 servings. Cut the oatmeal into 6 equal pieces.
Nutrition
Calories: 367kcal | Carbohydrates: 57g | Protein: 19g | Fat: 7g
NUTRITION INFO
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
341.5g
Protein
113.6g
Fat
39.8g
Calories
2178.6 cals
This Post Has 20 Comments
Best of the oatmeal bakes that I’ve done… well, I’ve only done three, but still it’s the best one. Love the flavor!
I made “my” first recipe!
Love your videoes on youtube.
Love the recipe, but I did have one question… in the ingredients list you say 2 scoops of protein or 90 grams, but 2 scoops is 60 grams. Is it supposed to say 3 scoops/90g or 2 scoops/60g? Either way, I made it with 3 and it came out great!
All of the other baked oatmeal recipes with the same basic ingredients have 2 scoops as 60 grams, so its probably a typo in this one.
yah, most likely a typo. The youtube video has 2 scoops (60g).
Can you leave this out or does it need to be refrigerated?
Can I prep and freeze this?
you sure could 👍
Soooo good!! I used instant oats and soy milk. I also used honey as I didn’t have maple syrup. Was trying to just make a quick recipe to use up some ripe bananas and this fit the bill! I also added a few scoops of vital proteins collagen powder. For protein powder I chose Ghost’s apple cider donut they came out with last fall. this turned out amazing!!!
Is it possible to not use whey or use a whey substitute? My gf is lactose intolerant but really wants to try this recipe for our meal prep for the week. Made your breakfast burrito recipe though and they were awesome!
Some people use a vegan protein powder but I don’t think i would recommend that
Can confirm that it comes out just fine using a vegan protein powder substitute! I’ve done it with this recipe as well as the peaches and cream one without any problems.
Hey Josh, I love having the different flavour combinations for breakfast oatmeal and they work really well! The only problem I’m having is that the egg/egg white in the mixture sinks to the bottom of the dish while cooking and forms more of a baked omelette texture on the bottom. I don’t think you had this and I’ve looked at a few of the recipes/videos you have out – any idea what’s going on?
hmmm i’ve made these many many times and never had that issue. I’m not sure why that would be happening. My only guess would be to mix it more thoroughly but that seems like it wouldn’t be something that would be a problem.
My third favorite behind pb banana and the chocolate brownie.
Such a convenient way to get in a healthy breakfast. Tastes good hot or right out of the fridge.
Fan-tas-tic. Have done the Blueberry Cobbler and now this, really excited to try more, but may only want to use this and the blueberry so far!
This recipe is great! I can’t help but modify a bit when I’m cooking, but I swapped the whey for casein powder, and used aquafaba in place of eggs. I also added cardamom and nutmeg to my spices. Everything turned out great! my cooking time was only 30 minutes, but I suspect that was because of my egg substitution. I warm up the baked oatmeal, then top with vanilla greek yogurt. Will absolutely make this again!
What kind of consistency should it have when it’s fully baked? Like a muffin or something?
can you use chocolate protein powder for this? (Whey)