Description
This Banana Bread Baked Oats recipe offers a wholesome, delicious twist on traditional banana bread by combining oats and ripe bananas into a smooth batter, baked to golden perfection. Ideal for a comforting breakfast or snack, it’s naturally sweetened and includes mini chocolate chips for extra indulgence.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- â…› teaspoon salt
Wet Ingredients
- 1 overripe banana
- 2 eggs
- ½ cup unsweetened almond milk or milk of your choice
- ½ teaspoon vanilla extract
- 2 tablespoons honey or sweetener of choice
Add-ins
- ¼ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to get it ready for baking the oats mixture.
- Blend Ingredients: In a high-speed blender, combine the rolled oats, baking powder, vanilla extract, cinnamon, salt, banana, eggs, almond milk, and honey. Blend until the mixture is smooth and well combined.
- Divide Batter: Evenly distribute the smooth batter into four ramekins or small oven-safe dishes. Then sprinkle the mini chocolate chips evenly over each portion.
- Bake: Place the ramekins on a baking tray and bake in the preheated oven for about 25 minutes, or until the baked oats are puffed up and golden brown on top.
- Cool and Serve: Remove the baked oats from the oven and let them cool for at least five minutes to set. Serve warm or at room temperature for a comforting breakfast or snack.
Notes
- You can substitute almond milk with any milk of your choice, such as cow’s milk, soy milk, or oat milk.
- For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and honey with maple syrup.
- Feel free to add nuts or dried fruits for added texture and nutrition.
- Use ripe or overripe bananas for the best natural sweetness and moisture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
