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
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