Banoffee Baked Oats
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This banoffee baked oats recipe gives you the best of both worlds—sweet caramel and banana flavours baked into a hearty, protein-packed oatmeal. It’s like a warm hug in a bowl and perfect for a breakfast meal prep.note - ingredient amounts can be approximate
Equipment
- Large and Deep Container, 10inx 2.5in / 26 x 6.5cm (cooking time may need to be adjusted if using different size
Ingredients
- 1 cup bananas, mashed, approx.2[/adjustable. very ripe.
- 2 cups rolled oats
- 1 cup protein powder, (or flour), vegan recommended, vanilla or caramel, see Note 2
- ¼ cup chia seeds, optional but recommended
- 1 ½ cup milk, substitutions note 3
- 2 tablespoon caramel topping, + extra for topping, see note 4
Instructions
- Set your oven to 160°C/320°F and lightly grease a baking dish or line it with parchment paper.
- In a large mixing bowl, mash the 1 cup bananas until smooth then add in 2 cups rolled oats, 1 cup protein powder, ¼ cup chia seeds.
- Pour in the 1 ½ cup milk and 2 tbsp caramel topping, and mix until everything is evenly incorporated. The batter should be thick but pourable.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Place in the preheated oven and bake for 30-50 minutes (depending on whether you prefer it more moist, or more cakey). See note 5 for cooking tips
Video
Notes
Note 1 - Bananas
I usually make baked oats with one banana and one egg, but because eggs were hard to get during recipe development, I used two bananas. For this recipe, they can be used interchangeably.
Note 2 - Protein Powder
Caramel or vanilla are best. I recommend using a vegan variety of protein powder instead of whey based on how it interacts with the flour. Protein powders vary by brand so you may need to adjust the amount of liquid/oats in the mixture after adding depending on how much it absorbs liquid.
If not using, substitute with equal amounts flour.
Note 3 - Milk
Use milk of choice - I recommend one that is quite creamy e.g. cows, soy or some oat milks. Nutrition information based off cow's milk.
Note 4 - Caramel
I personally use a sugar-free caramel as I find the recipe quite sweet with the bananas (especially if they're ripe). If you're using caramel flavoured protein powder, you probably don't need the extra caramel topping (unless you have a real sweet tooth)
Note 5 - Cooking time
Cooking time based on a Square medium casserole 26x26cm. If using a larger one, decrease the amount of time. If using a smaller one, increase the amount of time.
If wanting more gooey adjust time to 30 minutes. If wanting it more cakey adjust time to 50 minutes.
Serve with
Serve with a side of yogurt and fresh berries or banana. You could even add a drizzle of caramel on top
Storing
Allow the baked oats to cool for 1-2 hours at room temperature. You may need to slice it first otherwise it can hold a bit of heat. Keep leftovers in an airtight container for 4-5 days.
Reheating
Warm individual portions in the microwave for around 60 seconds (depending on thickness) or in the oven at 160°C (320°F) for about 10 minutes until heated through. You can also eat the baked oats cold.
Freezing
You can Freeze Baked Oats by wrapping individual slices tightly or store in a freezer-safe container for up to 3 months. Defrost overnight in the fridge or microwave from frozen in short intervals, adding a little milk if needed. For an extra treat, top with nut butter, yogurt, or extra chocolate chips after reheating.
Nutrition
Calories: 282kcalCarbohydrates: 35gProtein: 22gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 37mgSodium: 76mgPotassium: 366mgFiber: 6gSugar: 11gVitamin A: 173IUVitamin C: 2mgCalcium: 197mgIron: 3mg
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