Banana Bread Baked Oats

Name: Banana Bread Baked Oats
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 80 g Oat; 2 Banana, very ripe and mashed; 1 Egg, beaten; 20 g Walnut, chopped; 20 g Protein powder, whey; 1 tsp Baking powder; ¼ tsp Salt; 120 ml Water; 1 tsp Butter, softened

Banana Bread Baked Oats · ready in 35 min · 2 servings · 423 kcal per serving · easy · 9 ingredients

A cozy breakfast bake that turns ripe banana, oats, egg, walnuts, and protein powder into tender spoonable oats with banana bread aroma.

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 2
kcal: 423
Difficulty: easy

Breakfast Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

80 gOat
2Banana, very ripe and mashed
1Egg, beaten
20 gWalnut, chopped
20 gProtein powder, whey
1 tspBaking powder
¼ tspSalt
120 mlWater
1 tspButter, softened

Equipment

oven, mixing bowl, fork, spatula, measuring spoon, ramekin, baking tray, pastry brush, oven mitt, cooling rack, spoon

Instructions

Set up station
Gather weighed ingredients, 2 small ramekins, a mixing bowl, fork, spatula, measuring spoons, and a baking tray before heating the oven. · 3 min
What to look for: All ingredients and tools are within reach.
Heat oven
Heat the oven to 180°C / 356°F and lightly coat 2 small ramekins with the softened butter. · 5 min
What to look for: The ramekins have a thin, even butter coating.
Mash banana
Mash the banana in the bowl until mostly smooth, leaving a few small pieces for a banana bread texture. · 3 min
What to look for: The banana looks glossy with a few soft lumps.
Mix batter
Add the egg, water, oats, protein powder, baking powder, and salt, then stir until the mixture is thick and evenly hydrated. · 4 min
What to look for: The batter looks like a thick, spoonable porridge.
Fill ramekins
Divide the batter between the ramekins and scatter the chopped walnut over the tops for crunch. · 3 min
What to look for: Both ramekins are filled evenly and topped with walnut.
Bake oats
Bake on the center rack for 22 to 25 minutes until puffed, set at the edges, and lightly golden on top. · 25 min
What to look for: The tops are lightly golden and the edges no longer look wet.
Cool briefly
Rest the ramekins for 5 minutes so the centers finish setting and the banana aroma settles into the oats. · 5 min
What to look for: The surface settles slightly but remains tender.
Serve warm
Serve warm in the ramekins while the tops are tender and the walnut pieces still taste toasted. · 1 min
What to look for: Each portion is warm, soft, and spoonable.

Nutrition (per serving)

kcal	423
Protein	21 g
Carbohydrates	57 g
of which sugars	16 g
Fat	15 g
of which saturated	4 g
Fibre	8 g
Sodium	514 mg

Nutri-ScoreB

Allergens

Contains: gluten, milk, eggs, tree nuts

May contain: soybeans

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Microwave until steaming, checking the center reaches 74°C / 165°F if reheating from chilled.

Ingredient substitutions

Oat

Ground oat: Gives a smoother, more cake like texture.

Egg

Banana: Use extra mashed banana for binding, though the bake will be softer.

Walnut

Oat: Adds topping texture but loses the classic walnut crunch.

Protein powder

Oat: Keeps the batter thick but lowers the protein content.

Butter

Olive oil: Use only for greasing the ramekins.