Cinnamon Swirl Protein Banana Oats (Printable)

Warm, fluffy banana baked oats with a sweet cinnamon swirl and 23g protein per serving.

# What You Need:

→ Dry Ingredients

01 - 1/2 cup old-fashioned rolled oats
02 - 1 scoop vanilla or cinnamon protein powder
03 - 1/2 teaspoon baking powder
04 - Pinch of salt

→ Wet Ingredients

05 - 1 medium ripe banana, mashed
06 - 1/3 cup milk, dairy or non-dairy
07 - 1 large egg
08 - 1/2 teaspoon vanilla extract

→ Cinnamon Swirl

09 - 1 tablespoon maple syrup or honey
10 - 1/2 teaspoon ground cinnamon
11 - 1/2 teaspoon melted butter or coconut oil

→ Optional Toppings

12 - Sliced banana
13 - Greek yogurt
14 - Chopped walnuts or pecans

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease a 10 to 12 ounce ramekin with cooking spray or butter.
02 - Pour oats into a blender or food processor and blend until fine flour consistency forms.
03 - In a mixing bowl, whisk together processed oat flour, protein powder, baking powder, and salt.
04 - In a separate mixing bowl, whisk together mashed banana, milk, egg, and vanilla extract until smooth.
05 - Pour wet mixture into dry ingredients and stir gently until just combined without overmixing.
06 - Pour batter into prepared ramekin and smooth the surface with a spatula.
07 - In a small bowl, mix maple syrup, cinnamon, and melted butter. Drizzle mixture over batter surface and use a knife or toothpick to create swirling patterns through the top layer.
08 - Bake for 22 to 25 minutes until center is set and a toothpick inserted in the middle emerges mostly clean.
09 - Allow to cool for 2 to 3 minutes, add desired toppings, and serve warm.

# Expert Suggestions:

01 -
  • It tastes like banana bread and a protein pancake had a delicious breakfast baby, all in one ramekin.
  • Twenty-five minutes from start to finish means you can have hot, fluffy, protein-packed comfort food without clearing your entire morning.
  • The cinnamon swirl sinks into the batter just enough to surprise you with spiced pockets of sweetness in every bite.
02 -
  • If your batter is too thick to pour, it means your banana wasn't ripe enough or you packed your milk measurement too full, so add a splash more milk and stir gently.
  • Blending the oats is non-negotiable for that tender crumb, because whole oats will give you a grainy texture that feels more like eating a bowl of oatmeal in ramekin form.
  • The cinnamon swirl needs to be thin enough to actually drizzle, so if your maple syrup is cold from the fridge, warm it slightly or the swirl will just sit on top like a lump.
03 -
  • Use a ramekin you actually love because you'll be eating out of it, and there's something nice about having a favorite breakfast vessel.
  • If you're making this multiple days in a row, blend all your oats at once and store the flour in an airtight container to save yourself that step each morning.
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