Baked Oats Without Bananas
Baked Oats without Bananas is the perfect breakfast or even a delicious snack. I love the warm oaty flavor that’s not too sweet, and without bananas, you can make this easy breakfast recipe with a few pantry staples and dairy. Easy and ready in no time, top this simple and humble dish however you like and then dig in!
Loaded with fiber, not too sweet, and with a touch of chocolate to give it an indulgent taste, Baked Oats Without Bananas is an easy breakfast, brunch or snack that’s quick to make and bake.
Baked Oats without Bananas
I love this humble breakfast. It’s perfect for meal prepping; if I’ve got a busy week ahead, I’ll make a batch of these – or even a double batch, and then just keep them in the fridge until I need a quick breakfast. Then, I just need to heat and eat!
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You’ll need some ramekins for this dish. Ramekins are smallish, 6-8 ounces oven-safe dishes. Your baked oats will cook in the ramekins, and each dish is one serving.
Ready for a simple but still delicious breakfast? Baked Oats without Bananas is going to be your new favorite!
Why I love this recipe
- It’s simple, humble, and delicious. I love topping it with different toppings to add even more flavor and texture.
- Baked Oats Without Bananas are loaded with fiber and protein, making them a great choice for a meal or even a snack.
- A little bit of sweetness and chocolate makes this dish taste indulgent.
Gather these ingredients
- Rolled oats – Or old-fashioned oats. Not quick oats.
- Eggs – You’ll need 2 eggs.
- Milk
- Vanilla Greek yogurt
- Almond butter – Or your favorite nut butter.
- Vanilla extract
- Almond extract
- Baking powder
- Salt
- Brown sugar
- Chocolate chips
How to make Baked Oats Without Bananas
- Preheat your oven to 355-F and spray 4 6-8 ounce ramekins with nonstick cooking spray and place them on a baking sheet. Set aside.
- Blend the oats, eggs, milk, yogurt, almond butter, vanilla and almond extract, baking powder, salt and brown sugar in a blender or food processor until just blended and barely smooth. Don’t overmix.
- Rest the batter for 2-3 minutes.
- Add half the chocolate chips to the batter and mix them in.
- Pour the mixture evenly into the 4 prepared ramekins and top with the remaining chocolate chips.
- Bake in a preheated 355-F oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for 3-5 minutes, then top with your favorite toppings and serve.
Tips & substitutions
- Actual cooking time will vary depending on how cold your ingredients are when they go into the oven and the size of your ramekins. Always test your baked oats for doneness by inserting a toothpick into the middle. It should come out clean with no batter sticking to it.
- Instead of brown sugar, you can use your favorite sweetener. Some good options include coconut sugar, honey, agave syrup, or maple syrup.
- Top your Baked Oats Without Bananas with cut fruit or berries, a drizzle of almond butter (warm it in the microwave for a few seconds so it’s runny), or a sprinkle of coconut, nuts, or granola.
Serving suggestions
I love making these ahead of time for quick breakfasts when we’re in a rush to get out of the house. But if I have more time, I love serving them with fruit salad, eggs, and honey-pepper bacon. Yum! I’ve also added smaller ramekins of these baked oats to breakfast and brunch boards.
Storage
Cool the leftovers, cover them with plastic wrap, and store them in the fridge for 3-4 days. Warm them up in the microwave or in a low oven until warmed through.
Check out these awesome oats recipes while you’re here
Get the Recipe:
Baked Oats without bananas
Ingredients
- 2 cup rolled or old-fashioned oats
- 2 eggs
- 1 cup milk
- ⅔ cup vanilla greek yogurt
- 2 tablespoon almond butter or nut butter, plus extra for topping to drizzle (optional)
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoon baking powder
- 2 pinches of salt
- 2 teaspoon brown sugar, coconut sugar, or maple syrup, honey
- 2 tablespoons chocolate chips
Equipment
- 4 ramekins 6-8 ounces
Instructions
- Preheat the oven to 355° Fahrenheit.
- In a blender, add all the ingredients except for the chocolate chips.
- Blend for a few seconds until smooth (don’t over-blend).
- Allow to rest for 2 minutes.
- Add half the chocolate chips and stir them in.
- Spray 4 ramekins with cooking spray (we use avocado oil spray) and place on a baking sheet.
- Pour in the mixture into the 4 ramekins and sprinkle with chocolate chips, if preferred.
- Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. [Make sure and check baking time, depending on the size of ramekin you use.]
- Remove from the oven and allow to cool for 3-5 minutes.
- Add your favorite toppings, like a drizzle of almond butter and fresh berries. You can also add a sprinkle of granola, nuts, or coconut.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
