Banana Bread Baked Oatmeal for One

Banana bread has long been one of my very favorite baked good items.

The aroma of a freshly baked loaf cooling on the counter is nothing short of intoxicating, and the first few bites of a still-warm piece smeared with a bit of butter is a little slice of heaven.

So, it’s surprising that it took me this long to replicate the flavors of banana bread in a baked oatmeal… but that’s just what I did!

Light and fluffy, this souffle-like baked oatmeal tastes very similar its inspiration, right down to my favorite add-in for banana bread: walnuts.

I opted to top the baked oatmeal with chopped toasted nuts, but folding them into the batter and baking them right in the oatmeal would be fabulous as well.

Want a bite?

Sure ya do ;).



Banana Bread Baked Oatmeal for One

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 20 minutes

Keywords: bake breakfast vegetarian oatmeal banana

Ingredients (1 serving)

  • 1/3 cup old fashioned rolled oats
  • 1/4 tsp Sucanat (or brown sugar)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/3 cup milk (I used organic 1%)
  • 1/3 cup mashed ripe banana, about 1 medium banana
  • 1 egg white
  • 1/4 tsp pure vanilla extract
  • maple syrup for serving, optional
  • chopped toasted walnuts for serving, optional


Preheat oven to 350°F. Lightly butter a small ovenproof bowl.

In a small mixing bowl, whisk together oats, sugar, cinnamon, baking powder, and salt.

In a medium bowl, whisk together milk, mashed banana, egg white, and vanilla extract.

Pour dry ingredients into wet and stir until combined. Pour mixture into prepared bowl.

Bake for 20 minutes, or until oatmeal is puffed and set.

Serve warm with maple syrup and/or chopped walnuts.

Nutritional Information (without maple syrup & walnuts):

224.9 calories, 2.9 grams fat, 1.3 grams saturated fat, 7.2 grams fiber, 13.5 grams sugar, 11.7 grams protein

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43 thoughts on “Banana Bread Baked Oatmeal for One

  1. It’s been ages since I’ve made my own baked oatmeal. I adore it though. It’s almost like having cake for breakfast. What could be wrong with that?

  2. I love voluminous oats and those pictures look amazing. I’ve actually never made baked oatmeal before. I’m currently eating some stovetop oats, but on my next day off I’m going to try this recipe. Love recipes that I can just open my pantry and make!

  3. Do you know if non-dairy milk would work for this? Would it effect the rise? This looks so delish! Thanks!

  4. I love all of your smaller recipes for 1-2! Check out those nutrition stats…there’s 3-4x the amount of fiber as there is fat. Very impressive!! :) Can’t wait to make this!

  5. Just made this for breakfast this morning and it was absolutely delicious! It tasted like an indulgence when actually it’s something I can feel good about! Thanks for the great recipe!

  6. I would love to make this for breakfast tomorrow, but I am out of rolled oats. Can you make it with instant oats?

    1. I haven’t tried baked oatmeal with instant oats, but I bet it would work just fine. You may want to increase the amount of oats to 1/2 cup, though. I hope it turns out well!

    1. Hm.

      The only thing I can think of is that your baking powder might be a bit old… that can definitely keep baked goods from rising properly.

      You can test your baking powder for freshness by adding a tsp to a few Tbsp of warm water. The mixture should fizz and the water should become cloudy with bubbles.

      Hope that helps!

  7. Thanks for the inspiration ;). See above. Ps- as you can see the pic mine did not rise either, but it was due to old baking powder. I just made a new batch with new baking powder and it was puffy and delicious! I just forgot to take a pic…. sigh….

  8. So yummy! I quadrupled the recipe, and it turned out great. Just had to bake for 40 minutes instead of 20.

  9. Unbelievably delicious!!! Didn’t have regular milk so I used vanilla flavored almond milk… Took longer to bake, and the center didn’t set all the way, but man does it taste great anyway!! Thanks so much for sharing, I’ll definitely be making this again!!

  10. Mmmmm I’m still licking all the goodness off my lips from this deliciousness!! I used vanilla soy milk and added a dash of nutmeg–perfection!! Thanks so much!! I also had to bake mine a bit longer and I broiled the top with the walnuts on for a few minutes for a nice little crust. So. Freagin. Good. ;)

  11. Aaaah, this looks amazing! Unfortunately, I won’t be able to have it as I’m allergic to eggs. Sigh … Do you think there might be a way to replace the egg white (without adding too many calories)? That’s be amazing!

    You seriously are an amazing cook coming up with great recipes all of the time!

    1. You could try to add just a touch more baking powder (maybe 1/2 tsp total) so that the oatmeal still rises nicely. The texture will be a little more dense without the egg white, but it will still taste good!

  12. OMG this was divine!! It really does taste like banana bread! It will be a regular breakfast in this house! Thank you so much for sharing :)

  13. This was awesome! I really wanted baked oatmeal for breakfast this morning, but it is so hard to find single-serving recipes. This was quick and easy. I increased the oats to 1/2 cup (I was hungry and like chewy oatmeal) and used vanilla soy milk for the milk. It puffed up nicely and tasted delicious. I will definitely be making this one again!

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