Breakfast / Global
Banana Cinnamon Baked Oats
A soft, sliceable oat bake with bananas and cinnamon for make-ahead breakfasts.
Ingredients
Metric
- 250 g rolled oats
- 3 ripe bananas
- 2 eggs
- 350 ml milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tbsp maple syrup or honey
- 1 tsp vanilla
- Pinch of salt
US
- 2 1/2 cups rolled oats
- 3 ripe bananas
- 2 eggs
- 1 1/2 cups milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tbsp maple syrup or honey
- 1 tsp vanilla
- Pinch of salt
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Method
- Heat the oven to 180°C / 350°F and grease a small baking dish.
- Mash two bananas and whisk with eggs, milk, syrup, and vanilla.
- Stir in oats, baking powder, cinnamon, and salt.
- Pour into the dish and slice the remaining banana over the top.
- Bake for 28 to 32 minutes until set in the middle.
- Rest for 10 minutes, then cut into portions.
Substitutions
Bananas
grated apple plus extra sweetener, berries
Eggs
2 flax eggs for a softer bake
Milk
oat milk, soy milk, dairy milk
Storage and Reheating
- Refrigerate portions for up to 4 days.
- Reheat with a splash of milk or eat cold.
- Freeze individual portions for up to 2 months.
FAQ
Can I add protein powder?
Yes. Replace 30 g oats with protein powder and add an extra splash of milk.
Why is it soft in the centre?
Baked oats set as they cool; give the dish a full 10 minutes before slicing.