Banana bread baked oats

If you love banana bread but need a breakfast that can actually keep up with a busy morning, these Banana Bread Baked Oats are for you.

They’re soft, moist, full of cinnamon and vanilla, loaded with chocolate chips, and secretly packed with riced cauliflower. They also have oats, protein powder, chia seeds, and banana to make them a more filling breakfast option when you don’t have time to make a whole meal in the morning.

I love making a batch ahead of time, slicing them into individual portions, and keeping them in the fridge so breakfast is basically handled. Grab one on your way out the door, warm it up when you have a minute, or add peanut butter and yogurt when you’re eating at home.

Why You’ll Like These

They taste like banana bread. Banana, cinnamon, vanilla, maple syrup, and chocolate chips give these all the cozy banana bread flavors.

They’re made for busy mornings. Bake once and you have four easy breakfasts ready to grab when you need something quick.

They have staying power. Rolled oats, protein powder, chia seeds, and banana make these a satisfying option for busy mornings when you don’t want to be hungry again five minutes later.

There’s cauliflower hiding in there. Riced cauliflower adds extra veggies while helping keep the baked oats soft and moist. You really don’t taste it.

Chocolate chips are involved. Because breakfast should still be fun.

Banana Bread Baked Oats

Serves 4

Ingredients

• 1 medium banana
• 1 large egg
• 1½ cups rolled oats
• ¼ cup unflavored or vanilla protein powder
• ¼ cup maple syrup
• ⅓ cup chocolate chips, plus more for topping if desired
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 2 tablespoons chia seeds
• 1 cup milk of choice, plus more if needed
• 1 cup riced cauliflower
• 2 teaspoons baking powder
• Pinch of sea salt
• Optional: sliced banana, for topping
• Optional: peanut butter and yogurt, for serving

How to Make Banana Bread Baked Oats

Preheat your oven to 350°F.

Prepare an 8×8-inch baking dish with nonstick spray and parchment paper, if desired.

Add the banana, egg, rolled oats, protein powder, maple syrup, chocolate chips, cinnamon, vanilla extract, chia seeds, milk, riced cauliflower, baking powder, and sea salt to a large bowl.

Mix until everything is well combined. If the mixture feels especially thick, add a little more milk.

Pour into your prepared baking dish and top with extra chocolate chips and sliced banana if desired.

Bake for 30–45 minutes, or until the center is cooked through and set.

Be careful not to overbake — you want the oats to stay soft and moist.

Let cool slightly, then slice into four portions.

Serve with peanut butter and yogurt, or grab a slice and go.

Tips

Make them ahead. This is the whole point! Bake them on Sunday and portion them out so you have an easy breakfast ready for busy mornings.

Don’t overbake. Start checking around 30 minutes. Once the center is set, take them out so they stay soft.

Use a ripe banana. The more spotty, the better for banana flavor and natural sweetness.

Add peanut butter for an extra satisfying breakfast. A little drizzle on top takes these to another level.

Take them to go. Let them cool completely, slice, and store individually so you can grab one straight from the fridge when you’re heading out the door.

Final Thoughts

These are officially going into my busy-morning breakfast rotation.

I love having something homemade ready to grab when the morning gets chaotic, and these feel so much more exciting than a boring meal-prep breakfast.

Banana bread flavor, chocolate chips, protein, oats, chia seeds, and a sneaky veggie situation — all in one little square.

Tag me on Instagram @whatrobineats when you try this!