Banoffee Baked Oats

a top down photo of baked oats on a yellow background with yogurt and caramel

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

5 from 1 vote

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Prep Time 5

Cook Time 40

Total Time 45

Course Breakfast

Cuisine British

Servings

Calories 330 kcal

Equipment

Large and Deep Container, approx 26 x 6.5cm (pictured). If using different size, may need to adjust cooking times

Ingredients

2 bananas, mashed (approx. 1 cup) substitutions Note 1
170 g (2 cups) rolled oats
100 g (¾ cups) flour
55 g (½ cups) protein powder, optional, vanilla or caramel, see Note 2
60 g (½ cups) chia seeds, optional but recommended
310 g (1 ¼ cups) milk, substitutions note 3
30 g (2 tablespoon) caramel topping, see note 4

Instructions

Set your oven to160°C/320°F and lightly grease a baking dish or line it with parchment paper.
In a large mixing bowl, mash the 2 bananas until smooth then add in 170 g (2 cups) rolled oats, 100 g (¾ cups) flour, 55 g (½ cups) protein powder, 60 g (½ cups) chia seeds.
Pour in the 310 g (1 ¼ cups) milk and 30 g (2 tablespoon) 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).

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. 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)

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: 330kcalCarbohydrates: 51gProtein: 17gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 21mgSodium: 54mgPotassium: 410mgFiber: 8gSugar: 11gVitamin A: 143IUVitamin C: 4mgCalcium: 178mgIron: 3mg

Keyword Baked oats, Breakfast meal prep, Breakfast recipe

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