Baked Oats With No Banana
My recipe for baked oats with no banana makes an excellent breakfast option. It’s healthy, delicious, nutritious, quick and easy – what could be better?! It makes breakfast for busy kids and time-poor parents so easy!
I love having a quick, easy and relatively healthy breakfast recipe that I can eat on the move. I will often make a batch of baked oats on a Sunday evening, knowing that my kids can each take a couple of baked oats muffins as run out the door on Monday morning. They’re a great start to the day!
Ingredients – What You Need
- Rolled Oats. Rolled oats are cheap, filling, fibrous and excellent for heart health. In this recipe, they – combined with eggs – are the basis for a delicious and nutritious breakfast.
- Almond Flour. You can use almost any type of flour here (all purpose, wholemeal etc), but I love the nutty flavor that almond flour delivers.
- Eggs. Eggs are full of protein and therefore a great way to start the day.
- Milk. You can use any type of milk that you prefer: whole, reduced fat, skim, lactose free, oat, almond, soy etc. The most important thing here is that you end up with an easy breakfast option that you enjoy.
- Maple Syrup. Use proper maple syrup, if you can, rather than maple flavored syrup. There is a difference.
- Baking Powder. In this recipe, the baking powder will combine with salt to act as a lifting agent so your baked oats with no banana will resemble a muffin.
- Salt. As above, the salt – combined with the baking powder – will give your breakfast muffin a lift.
- Vanilla Extract. Vanilla in this recipe does a wonderful job of bringing all the flavors together. If you would prefer to use almond extract instead, go right ahead! In fact, almond extract pairs nicely with the almond flour. (But vanilla extract is my personal preference.)
- Chocolate Chips. Is there anything that can’t be enhanced with chocolate chips?? Seriously, you can omit the choc chips if you like (or if you’re cutting down on sugar or calories), but I love the little sweet bursts they deliver.
How To Make Baked Oats With No Banana
My baked oats recipe is super-easy so you don’t have to fuss about what to add and when to add it. Basically you’re going to add everything, stir, scoop into paper muffin cases or (or small, greased ramekins), bake then eat!
- Preheat oven to 350°F (or 180°C).
- In a medium-large mixing bowl, combine all ingredients and mix well.
- Scoop into paper muffin cases or small greased ramekins.
- Bake for 25 minutes.
- Remove from oven, allow to cool a little (those choc chips are HOT), then enjoy!
Variations
This is an easy recipe to vary, if you want to:
- Flour. Remember that you can use any type of flour. I usually use almond flour because I like the nuttiness of it, but wholemeal flour also works really well.
- Flavors. Try adding a dash of almond extract in place of the vanilla extracts. Or add in 1/4 teaspoon cinnamon – yum!
- Nuts. Add a handful of slivered almonds or chopped walnuts or pecans. (I often add slivered almonds when I use almond flour.)
- Dried fruit. Try adding 1/3 cup raisins or any dried and diced fruit.
- Seeds. Try adding a couple of tablespoons of pepitas (pumpkin seeds) or sunflower seeds.
- Savory. If you like your baked oats more savory than sweet, leave out the maple syrup. Instead, add 1/2 cup of sliced and sautéed mushrooms/ cherry tomatoes/ baby spinach/ corn kernels.
- Bacon. For another savory option, leave out the maple syrup. Instead, add diced and lightly fried bacon and onion to the oat mixture before baking. Yum!
If you make any variations, I’m really keen to hear your ideas and suggestions – please leave a comment below.
Yes, this recipe freezes well, but make sure each breakfast muffin is wrapped in plastic wrap (saran wrap/ cling film) and then inside a ziplock bag or airtight container. The baked oats will keep well for up to 3 months.
It depends what else you are mixing in with your baked oats or overnight oats. This recipe includes maple syrup and chocolate chips, which adds processed sugar to the baked oats. However, the savory options (which omit the maple syrup and choc chips) have no added sugar, making them very healthy options.
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Baked Oats With No Banana
Equipment
- Oven
- 4 paper muffin cases (or ramekins, greased)
Ingredients
- 4 eggs (room temperature)
- 1 cup rolled oats (or quick oats)
- ½ cup milk
- ¼ cup maple syrup
- ¼ cup chocolate chips
- 2 tablespoons almond flour (or wholemeal flour)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat oven to 350℉ (or 180℃).
- Add eggs to medium bowl and briefly whisk. (Using a fork is fine.)
- Add the remaining ingredients and combine well.
- Scoop ingredients into paper muffin cases or small greased ramekins.
- Bake for 25 minutes.
- Remove from the oven and allow a few minutes to cool (those choc chips are HOT), then enjoy!
Notes
- You can use any type of flour that suits you. This recipe works well with wholemeal flour. I personally enjoy the nuttiness of almond flour and sometimes add a dash of almond extract, too, to enhance that flavor.
- You could add slivered almonds or any chopped nuts, like pecans or walnuts instead of (or as well as!) the chocolate chips.
- Try adding 1/3 cup raisins or any dried and diced fruit.
- To make the baked oats more savory, omit the maple syrup and add 1/2 cup of sliced and sautéed mushrooms/ cherry tomatoes/ baby spinach/ corn kernels.
- For another savory option, dice and lightly fry some bacon and onion and add them to the oat mixture before baking.
