banana bread baked oats (20 grams of protein!)
All made in the same pan it's baked in, these banana bread baked oats are packed with 20 grams of protein without protein powder. It's also rich in fiber and is always a hit with the family. Enjoy it for Sunday breakfast or make it for meal prep.
Servings: 4
Calories: 322kcal
Ingredients
- 1 cups rolled oats quick or old-fashioned work
- ½ cup egg whites or flaxeggs (see notes)
- 2 tsbp chia seeds or flaxseeds or hemp seeds
- 2 tablespoon hemp seeds hulled hemp hearts or chia seeds or flax seeds
- ¾ cups mashed banana 2 ripe bananas, see notes for ripening quickly
- ½ cup milk soy or cow's preffered
- 1 tbsps coconut sugar or brown sugar or maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ cup chocolate chips semi-sweet
- ¼ cup chopped pecans
- ¼ teaspoon salt
- ¾ cups Greek yogurt plain, non-fat
Topping
- ¾ cups Greek yogurt plain, non-fat
- maple syrup whatever your heart desires!
Instructions
- Preheat the oven to 350 degrees.
- In a 9x9 baking dish, mash your 2 bananas to create ¾ cups mashed banana. Then add the 1 cups rolled oats, ½ cup egg whites, 2 tsbp chia seeds, 2 tablespoon hemp seeds, ½ cup milk, ¼ teaspoon salt, 1 tbsps coconut sugar, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, and ¾ cups Greek yogurt and mix well. Then stir in the ¼ cup chocolate chips and ¼ cup chopped pecans.
- Bake for 30-35 minutes or until the top is set and the edges are golden brown. Let cool a bit, then slice into 4 pieces and top with ¾ cups Greek yogurt and maple syrup as desired.
Video
Notes
How to quickly ripen a banana: Pop them in the oven at 350 degrees on a sheet tray for 10-15 minutes (with the skin on). Or, microwave them for 2-3 minutes (with the skin on) and they will ripen/sweeten right up.
Flaxegg: To use this, mix ½ cup of water with 3 tablespoon of flaxseeds. Let this sit for 5 minutes to thicken up before using. Then dump in!
Nutrition includes the Greek yogurt topping; without it, these have 18g of protein per serving.
Banana bread baked oats for one
If you want to make this a single-serve recipe, simply divide it by 4 (or use the slide bar on the recipe card to do it for you). The bake time will depend on how thick your baking dish is. If you're using a glass Pyrex meal prep container (for example) that is about the same thickness as a casserole dish so the bake time will be 20-25 minutes. If it's much thinner, bake for less time. Storage Fridge: Keep it covered or in an airtight container for up to 5 days in the fridge. For meal prep, I like to keep the yogurt topping separate and portion out the slices in individual containers. Freezer: Wrap it in plastic wrap (can be done with individual slices) and then place it in a freezer-safe zip-top bag. It'll keep for 3 months in the freezer. Reheating: Reheat them in the microwave or oven. If frozen, let thaw first or add 1 minute to your microwave reheat time.
If you want to make this a single-serve recipe, simply divide it by 4 (or use the slide bar on the recipe card to do it for you). The bake time will depend on how thick your baking dish is. If you're using a glass Pyrex meal prep container (for example) that is about the same thickness as a casserole dish so the bake time will be 20-25 minutes. If it's much thinner, bake for less time. Storage Fridge: Keep it covered or in an airtight container for up to 5 days in the fridge. For meal prep, I like to keep the yogurt topping separate and portion out the slices in individual containers. Freezer: Wrap it in plastic wrap (can be done with individual slices) and then place it in a freezer-safe zip-top bag. It'll keep for 3 months in the freezer. Reheating: Reheat them in the microwave or oven. If frozen, let thaw first or add 1 minute to your microwave reheat time.
Nutrition
Serving: 1square | Calories: 322kcal | Carbohydrates: 35g | Protein: 20g | Fat: 12g | Fiber: 6g | Sugar: 13g