If you’re on the lookout for a breakfast that’s both comforting and easy to make, you’ve got to try this Baked Oats with Banana and Optional Cocoa Recipe. I absolutely love how this turns out—it’s like eating a warm, moist cake for breakfast, but packed with wholesome ingredients that keep you fueled for hours. Whether you’re rushing in the morning or want something that feels a little special on weekends, this recipe hits the spot every time.
When I first tried this baked oats recipe, I was amazed at how versatile it is. The banana brings natural sweetness and moisture, and if you add the cocoa, it turns into a rich chocolatey treat without any fuss. Plus, the snippet of baking powder gives it just the right rise, so you don’t have to wait for a long bake—perfect for busy mornings or an afternoon snack that feels indulgent but totally guilt-free.
Why You’ll Love This Recipe
- Super Quick & Easy: You can whip it together in about 5 minutes, making it perfect for busy mornings.
- Naturally Sweetened: The ripe banana adds just the right amount of sweetness so you don’t need added sugar.
- Customizable: Adding cocoa powder turns it into a chocolatey delight that your whole family will love.
- Single Serving Friendly: Baked oats portioned just right to avoid leftovers or extra work.
Ingredients You’ll Need
The ingredients in this Baked Oats with Banana and Optional Cocoa Recipe come together with simple pantry staples and a fresh banana for that wonderful natural sweetness and moisture. A little baking powder helps it puff up beautifully, while the optional cocoa powder adds a deep, chocolatey flavor for those chocolate lovers.
- Rolled oats: Use old-fashioned rolled oats for the best texture; not instant or steel-cut.
- Ripe banana: The riper, the better! It adds sweetness and moisture, making the oats naturally delicious.
- Large egg: Binds everything together and makes the texture nice and fluffy.
- Maple syrup: Adds a little extra sweetness and depth, but you can adjust or skip if your banana is super sweet.
- Baking powder: This is the secret to light, fluffy baked oats that aren’t dense.
- Pinch of salt: Enhances all the flavors, balancing sweetness perfectly.
- Cooking spray: For greasing the ramekin so your baked oats come out easily.
- Cocoa powder (optional): If you want a chocolate twist, it adds richness without overpowering the banana.
Variations
I love how flexible this Baked Oats with Banana and Optional Cocoa Recipe is—it’s like a blank canvas for your morning cravings. Feel free to mix in your favorite add-ins or swap ingredients based on what you have on hand; these variations have worked wonders for me and my family.
- Add nuts or seeds: I’ve tossed in chopped walnuts or chia seeds before for an added boost of texture and nutrition.
- Different sweeteners: If you don’t have maple syrup, honey or agave syrup work beautifully too.
- Dairy or plant milk: For a moister version, try swapping the egg with an extra mashed banana and a splash of almond milk—perfect if you’re avoiding eggs.
- Spices: Cinnamon or a dash of vanilla extract can add a warm flavor twist that’s really delightful.
How to Make Baked Oats with Banana and Optional Cocoa Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Lightly grease a ramekin or small oven-safe bowl with cooking spray—this helps the baked oats release cleanly and keeps the edges from sticking. I always use a silicone brush along with spray to make sure every corner is covered.
Step 2: Blend Your Ingredients
Pop the rolled oats, ripe banana, large egg, maple syrup, baking powder, a pinch of salt, and cocoa powder (if using) into a blender. Blitz everything together until the batter is nice and smooth—this usually takes about a minute. If you don’t have a blender, you can mash the banana really well and whisk everything together, but the texture with a blender is unbeatable.
Step 3: Bake to Perfection
Pour your batter into the prepared ramekin and pop it in the oven. Bake for 20 to 25 minutes, but keep an eye on it—don’t be shy to check with a cake tester or toothpick around 20 minutes. When it comes out with just a few moist crumbs attached, it’s perfect. Let it cool in the pan for about 10 minutes to firm up—it’s tempting, I know, but it really helps the texture settle for a better bite.
Pro Tips for Making Baked Oats with Banana and Optional Cocoa Recipe
- Ripe Bananas: Using bananas that are speckled brown or even overripe makes a big difference in sweetness and moisture.
- Don’t Overbake: Check your oats a few minutes before the timer to avoid drying out; you want them soft but fully cooked.
- Blend Well: A smooth batter means more even baking and a cake-like finish, especially when using oats.
- Grease Thoroughly: This prevents sticking and makes clean-up so much easier trust me, I learned this the hard way!
How to Serve Baked Oats with Banana and Optional Cocoa Recipe
Garnishes
I love topping my baked oats with a scoop of Greek yogurt or a drizzle of nut butter to add creaminess and protein. Fresh berries or sliced banana on top add a pop of color and freshness, while a sprinkle of crushed nuts or granola brings that satisfying crunch. And if I’m feeling indulgent, a tiny dollop of whipped cream or a dusting of cinnamon finishes it off beautifully.
Side Dishes
This baked oats recipe is hearty enough on its own, but if you want to pair it, I like a simple green smoothie or fresh fruit salad alongside. A hot cup of coffee or tea also rounds out the meal nicely, especially on chilly mornings.
Creative Ways to Present
For a brunch party, I’ve baked mini portions in a muffin tin for easy grab-and-go bites. You could also layer baked oats with yogurt and fruit in a jar for a pretty parfait presentation that wows guests. It’s so fun to play around with toppings and let everyone customize their own bowl or jar.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare in my house!), store baked oats in an airtight container at room temperature for up to 2 days. Honestly, mine usually don’t last that long—they’re so tasty! For longer storage, refrigeration up to a week works great and keeps the texture just as good.
Freezing
I often freeze extra portions either before or after baking. Just wrap them tightly in plastic wrap and then place in a freezer bag—this way, they keep well for up to 3 months. When I want a quick breakfast, defrost overnight in the fridge and reheat in the morning.
Reheating
To reheat, I pop the baked oats in the microwave for about 30-45 seconds until warm all the way through. If you prefer a crispier edge, a quick zap under the broiler or a few minutes in a toaster oven works wonderfully. Adding a splash of milk before reheating keeps it nice and moist.
FAQs
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Can I make this Baked Oats with Banana and Optional Cocoa Recipe vegan?
Absolutely! Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) and use a plant-based milk or extra banana to keep it moist. You can also replace maple syrup with another sweetener that fits your diet. The texture may vary slightly but it still tastes fantastic.
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What if I don’t have a blender?
No blender? No problem! Just mash your banana really well with a fork and whisk the rest of the ingredients together until combined. The oats will have a slightly chunkier texture but it’s still delicious and super easy to make.
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Can I add other fruits or flavors to this recipe?
Yes! Adding berries, chopped apples, or even shredded coconut can be lovely additions. Spices like cinnamon or nutmeg also boost flavor. Just be mindful of adding too much liquid to keep the right batter consistency.
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How do I know when the baked oats are done?
Use a toothpick or cake tester inserted in the center—when it comes out with only a few moist crumbs (not wet batter), your baked oats are perfectly done. This usually takes about 20-25 minutes in a 350°F oven.
Final Thoughts
This Baked Oats with Banana and Optional Cocoa Recipe quickly became one of my kitchen favorites because it combines convenience, health, and deliciousness all in one. I love how easy it is to prep and how the banana’s natural sweetness shines through, especially with that optional cocoa layer of goodness. Give it a try next time you want a comforting breakfast or snack—you’ll find it’s a satisfying way to start the day that feels like a little treat but won’t weigh you down.
Print
Baked Oats with Banana and Optional Cocoa Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This simple and wholesome baked oats recipe combines rolled oats, ripe banana, and a few wholesome ingredients into a healthy, delicious breakfast or snack option. Lightly sweetened with maple syrup and optionally enhanced with cocoa powder for a chocolate twist, this baked treat is easy to prepare and perfect for a nutritious start to your day or a comforting anytime bite.
Ingredients
Main Ingredients
- ½ cup rolled oats
- 1 ripe banana
- 1 large egg
- 1 tablespoon maple syrup
- ½ teaspoon baking powder
- Pinch of salt
- Cooking spray
- 1 tablespoon cocoa powder (optional, if making chocolate version)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a ramekin or oven-safe pan using cooking spray to ensure the baked oats don’t stick.
- Blend Ingredients: In a blender, combine the rolled oats, ripe banana, egg, maple syrup, baking powder, salt, and cocoa powder if using. Blend until the mixture is smooth and well-combined, which should take about one minute.
- Pour and Bake: Transfer the blended batter into the prepared ramekin. Place it in the preheated oven and bake for 20 to 25 minutes. Test doneness by inserting a cake tester or toothpick into the center; it should come out with just a few moist crumbs.
- Cool and Serve: Allow the baked oats to cool in the pan for about 10 minutes before serving or adding any frosting or toppings of your choice. This helps it set and makes it easier to eat.
Notes
- Storage: Keep baked oats in an airtight container for up to 2 days at room temperature or store in the refrigerator for up to one week.
- Freezing: You can freeze baked oats either before or after baking. They will keep well for up to 3 months in the freezer.
Nutrition
- Serving Size: 1 ramekin (about 150g)
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 55 mg
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