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Protein Packed Banana Bread Baked Oats - A Cozy, Satisfying Breakfast

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 ripe banana (the spottier, the better)
  • 1/2 cup rolled oats (or quick oats; use certified gluten-free if needed)
  • 1 scoop (20–30 g) vanilla or unflavored protein powder (whey or plant-based)
  • 1/2 cup milk (dairy or unsweetened almond, oat, or soy milk)
  • 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
  • 1–2 tsp honey or maple syrup (optional, to taste)
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Optional mix-ins: 1–2 tbsp chopped walnuts or pecans, mini chocolate chips, or a spoonful of peanut butter
  • Optional toppings: sliced banana, yogurt, extra cinnamon, nut butter drizzle

Method
 

  1. Prep your dish. Grease a small oven-safe ramekin, mini baking dish, or loaf pan section. For a single serving, aim for a dish around 8–12 oz. Preheat the oven to 350°F (175°C). If using an air fryer, preheat to 320°F (160°C).
  2. Mash the banana. In a mixing bowl, mash the banana until mostly smooth. A few small lumps are fine—they add banana bread texture.
  3. Whisk in wet ingredients. Add the egg, milk, vanilla, and sweetener (if using). Whisk until combined and slightly frothy.
  4. Add dry ingredients. Stir in the oats, protein powder, baking powder, cinnamon, and salt. Fold until no dry streaks remain. The batter should be pourable but thick.
  5. Customize. Fold in any mix-ins. For a peanut butter swirl, dollop on top and gently zigzag a knife through the batter.
  6. Bake. Pour into the prepared dish. Bake 18–25 minutes, until the top is set, edges are lightly golden, and a toothpick comes out mostly clean. In an air fryer, start checking at 12–15 minutes.
  7. Rest and serve. Let it cool 5 minutes to set. Top with sliced banana, a spoonful of yogurt, or a drizzle of nut butter. Enjoy warm.