Pistachio Baked Oats
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These baked oats combine rolled oats, banana, protein powder, and creamy pistachio spread to create a decadent breakfast that feels like dessert but is secretly nutritious. They’re perfect for meal prep—just bake, slice, and enjoy all week.note - measurements can be approximate
Equipment
- Large and Deep Container, approx 26 x 6.5cm (pictured). If using different size, may need to adjust cooking times
Ingredients
- 100 g (3 ½ oz) banana, mashed (approx. 1 banana) substitutions Note 1
- 1 egg
- 170 g (2 cups) rolled oats
- 100 g (¾ cups) flour
- 55 g (½ cups) protein powder, optional, vanilla or neutral, see Note 2
- 60 g (½ cups) chia seeds, optional but recommended
- 310 ml (1 ¼ cups) milk, substitutions note 3
- 100 g (1 cups) pistachio cream/spread
- 20 g (3 tablespoon) pistachios
Instructions
Prepare pistachio layer
- Lightly heat most of the 100 g (1 cups) pistachio cream/spread (reserve a spoonful for topping) until just pourable. Line the base of your baking dish with baking paper, spread the pistachio in an even layer, and place the dish in the freezer for 10–15 minutes until set.
Prepare baked oats
- Preheat oven to 160°C (320°F).
- In a bowl, mash the 100 g (3 ½ oz) banana, then whisk in the 1 egg. Add 170 g (2 cups) rolled oats, 100 g (¾ cups) flour, 55 g (½ cups) protein powder, 60 g (½ cups) chia seeds310 ml (1 ¼ cups) milk and combine.
- Remove the dish from the freezer and remove the pistachio layer. Lightly grease the pan then pour in half the oat mixture.
- Add the set pistachio layer on top then spread the remaining oat mixture on top to cover.
- Bake for 40-50 minutes or until set and slightly golden at the edges. Top with remaining pistachio cream/spread and 20 g (3 tablespoon) pistachios. Let cool for 10 minutes before slicing.
Video
Notes
Note 1 - Bananas and Eggs
I usually make baked oats with one banana and one egg. You can use interchangeably, but I do recommend at least one banana to help with the sweetness. If not using a banana, add a little sweetness (e.g. maple syrup).
Note 2 - Protein Powder
Chocolate 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.
Storing
Once completely cooled, store slices in an airtight container with a paper towel on the bottom to prevent condensation. Keep in the fridge for up to 5 days.
Reheating
Reheat slices in the microwave for 20–30 seconds until just warmed through. You can also heat them in the oven at 160°C (320°F) for 5–8 minutes if you want a slightly crisp top.
Freezing
Freeze individual slices wrapped in plastic wrap or aluminium for 3 to 6 months.
Nutrition
Calories: 419kcalCarbohydrates: 55gProtein: 19gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 49mgSodium: 55mgPotassium: 440mgFiber: 8gSugar: 15gVitamin A: 181IUVitamin C: 2mgCalcium: 202mgIron: 4mg
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