This is the kind of breakfast that makes your kitchen smell like banana bread but keeps you full and energized like a real, protein-packed meal. This banana bread baked oatmeal feels cozy and indulgent but is secretly packed with good-for-you ingredients. It’s naturally sweetened with ripe bananas, boosted with protein, and perfect for busy mornings. I love adding this to my weekly meal prep rotation and having it ready for multiple breakfasts that both the kids and I love. Or digging into it as a great pre-workout breakfast because the combo of carbs from the oats and banana, plus the protein from the egg and protein powder gives you steady energy without feeling heavy. You’ll love it! Click here to see the step-by-step reel of this recipe.
Ingredients
serves 4
1½ cups gluten-free rolled oats
1 banana
1 egg
1¾ cups almond milk
1 tsp vanilla extract
2 tbsp chia seeds
½ cup vanilla protein powder*
¼ cup chocolate chips (I use the mini size)
1 tsp baking powder
1/2 tsp cinnamon
Sprinkle of flaky sea salt
*make sure you use a protein powder you truly love. Since it flavors the entire jar, the taste matters! A chalky one with a bad aftertaste will ruin the recipe. This is the one I’ve been using (you can use code LINDSAY to save 10%).
Instructions
- Preheat your oven to 350°F and lightly grease an 8×8 baking dish (or a similar-sized rectangular dish – I used this tupperware for one less dish to wash).
- In the baking dish, mash 1/2 of the banana until smooth.
- Add the egg and whisk it with the banana. Then add the almond milk and vanilla extract and whisk until fully combined.
- Stir in the rolled oats, chia seeds, protein powder, baking powder, and cinnamon. Mix well.
- Fold in half of the chocolate chips (2 tbsp).
- Slice up the other half banana, then add the slices to the top of the oatmeal mixture. Sprinkle the other half of the chocolate chips on top.
- Bake for 30–35 minutes, until the center is just set and the edges are lightly golden. Let cool slightly before slicing.
- Sprinkle with flaky sea salt. Slice and enjoy!
- Tip: I like to slice into 4 servings to portion it out.
This would also be delicious topped with a drizzle of almond butter or a spoonful of your favorite yogurt on top.
Storage tips: Store slices in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20–30 seconds.
You can also freeze individual portions and reheat as needed.
Can’t wait for you to try this out! Make sure to tag me at @lindsaysurowitz if you do!
