Banana Bread Baked Protein Oats
One reason that I love making baked oats is it’s like making a mix of a dessert and a breakfast. Not to mention, when you blend your oats into oat flour it kind of feels like you’re baking a cake! These banana bread baked protein oats are really simple to mix together quickly for a sweet treat or on-the-go breakfast option. Give them a try to switch up your usual rotation!
BANANA BREAD BAKED PROTEIN OATS
8
servings15
minutes25
minutesOne reason that I love making baked oats is it’s like making a mix of a dessert and a breakfast. Not to mention, when you blend your oats into oat flour it kind of feels like you’re baking a cake! These banana bread baked protein oats are really simple to mix together quickly for a sweet treat or on-the-go breakfast option. Give them a try to switch up your usual rotation!
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Ingredients
neutral oil spray
3 medium-sized ripe bananas, mashed
2 large eggs
1 cup unsweetened milk of choice (nut, oat, or cow’s milk)
1/4 cup maple syrup
1 teaspoon vanilla extract
2 1/4 cups oat flour
120 grams vanilla protein powder (about 1 1/4 cups), *see note – I use Clean Simple Eats Vanilla Protein
2 teaspoons baking powder
1/2 teaspoon kosher salt
2/3 cup dairy-free chocolate chips, option for additional on top if desired
Directions
- Preheat oven to 350ºF. Grease a 9 x 13 baking dish with neutral oil spray and set aside.
- In a large bowl combine the mashed bananas and the eggs. Add the milk, maple syrup, and vanilla extract and mix until evenly combined.
- Add the oat flour, protein powder, baking powder, and salt to the mixing bowl. Stir until just combined. Fold in the chocolate chips.
- Transfer the batter to the greased pan. Evenly spread the batter to each corner of the pan and smooth the top. Top with additional chocolate chips, if desired. Bake until a toothpick comes out clean and the edges are lightly golden, about 25 minutes (bake times may vary, see protein note).
- Cool completely in the pan then cut into eight even pieces.
Notes
- Protein Powder: Please note that different protein powders can yield varying results, especially when it comes to bake time. I’ve tested this recipe primarily using a whey-based protein powder (Clean Simple Eats Vanilla Protein Powder). For best results I recommend using vanilla whey protein. Plant based protein powders like pea protein are typically drier, making the cook time shorter. Keep an eye on the oats and wait until a toothpick comes out clean. Protein powder also provides sweetness to the recipe-use a vanilla flavored protein. If you use an unflavored protein, I recommend using 1/2 cup maple syrup.
- Storage: Refrigerate in a sealed container up to 4 days or freeze for up to 3 months.
- Reheating: From refrigerated, microwave or air fry until warm, 1 to 3 minutes. From frozen, defrost in the refrigerator for at least 8 hours, then heat as instructed. From entirely frozen, microwave until defrosted, 3 to 5 minutes.
- Oat flour: Make your own oat flour in just a few minutes by blending 2 1/2 cups of gluten-free oats (or regular old fashioned oats). Measure 2 1/4 cups after blending.
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This is delicious! My kids ate it up! It’s so great to have something to make for them that they like and has good nutrition!
I have never enjoyed a gluten free banana bread until this recipe! It definitely doesn’t taste like a typical banana bread, but is still delicious and has a ton of protein
8×8 and 9×9 did not work. I ended up cooking it for 40 minutes on convection and the middle still wasn’t done, only the edges. Will try again with a larger pan.
These were so easy and so good! Everyone loved them!
What can I use instead of protein powder? I’m not a fan of it.
I know oven temps vary, but mine also took 45 minutes to bake in an 8×8 pan. I suspect the larger bananas I used are partially to blame. I did omit the maple syrup and thought it was perfectly sweet. This is so good – well worth the extra wait! I will make again, probably in a larger pan to expedite baking.
I’ve been making this for the past few weeks as meal prep to have with eggs for breakfast and I love it!! Such a good way to get extra protein in the morning
This tastes amazing! I would also say to use a larger pan. I used 8×8 and had to bake for 45-50min.
I also found I had to bake for about 40 minutes. The second time I made these in a jumbo muffin pan and it took 30 minutes. I added walnuts, reduced the milk to half a cup, and just sprinkled some chocolate chips on top. They’re great!
can i use coconut milk that comes in a carton than canned?
Can you use oat flower instead grinding your own oats?
I’ve made this multiple times and it’s delicious and easy! Eat it as snack or breakfast. Sometimes drizzle PB on top! Yum!! Thought it might work with frozen blueberries as well so might try that too!
These were so easy and so good!!
This has become a weekly breakfast staple in my household! It is so easy to make and delicious. I found an easy substitute to make vegan is 1/3 cup of applesauce for 1 egg. Thanks Jenn for another winner!!
This is so delicious!! I made on a Monday and we were fresh out of it by Wednesday afternoon. Toddler and picky eating husband approved! So delish with some yogurt and berries on top. Tastes like a treat
These were so good!!! I agree with the comments — my batch cooked for about 40-50 minutes I think, but it’s worth it! I found the portions to be very generous, and they keep me full all morning. They’re easy to make, tasty, healthy, and full of protein. I highly recommend baking this!
I was so excited to make this until I ran it through the nutrition calculator at 4 servings. 86g of carbs in 1 serving?! 112% RDA of cholesterol is just too much for us. I wanted to like it…
I have made this many times before but this time I only had 2 bananas and no coconut milk so I substituted low fat plain Greek yogurt and 2% milk (didn’t measure either of them but probably like 3/4 cup Greek yogurt and 1/4 cup milk?) and it turned out SO GOOD! I baked for about 40 minutes. Also the Greek yogurt adds a little tang that is so delish.
Love this recipe! I used silicone muffin pans for smaller, kid-friendly servings (batter made 16 muffins) and they were perfect after about 17min on my convection bake setting.
I swapped the chocolate chips for frozen blueberries and it is amazing!
Delish. Perfect for a sweet but filling snack or even breakfast!
So delicious for breakfast!! I had some with plain greek yogurt and it kept me full for awhile. I I used a tad less protein powder bc I did not have much left and it came out great!