Banana Bread Baked Oats for Meal Prep
These high-protein banana bread baked oats are soft and taste just like homemade banana bread. Ripe bananas bring natural sweetness, and the mix of oats, eggs, and vanilla protein powder makes each serving filling but not too heavy. Cut the bake into four pieces for a quick breakfast, meal prep, or a snack after a workout.
Nutrition
- Calories 302kcal 151kcal
- Fat 6.1g 3.1g
- Carbs 45.8g 22.9g
- Protein 16.1g 8.1g
- Fibre 5.8g 2.9g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
I love these baked oats because they taste just like banana bread. The texture is soft, and the banana adds just enough sweetness without making them too sugary.
Tips and Variations
- To make breakfast more filling, add Greek yoghurt, skyr, or fresh fruit.
- Serve the baked oats warm with a spoonful of yoghurt for a softer, creamier finish.
- Top with sliced banana, fresh berries or a small handful of chopped nuts.
- Add a drizzle of peanut butter or almond butter for a richer flavour.
- Warm individual slices briefly in the microwave after storing them in the fridge.
- The baked oats can also be eaten cold if you prefer a firmer texture.
- Leave the bake to cool before cutting it into four even portions.
- Pack a slice with yoghurt and fruit for an easy breakfast box or post-workout snack.
Meal Storage
Let the banana bread baked oats cool all the way before storing. Put the slices in an airtight container and keep them in the fridge for up to 4 days. This way, you have a quick breakfast ready whenever you need it.
Freezer tips
Cut the baked oats into portions and wrap them well, or put them in a freezer-safe container. They will stay good in the freezer for up to 2 months.
For the best texture, let a slice thaw in the fridge overnight.
Frequently Asked Questions
Yes. Leave out the protein powder and add a little extra rolled oats if the mixture seems too loose. The baked oats may be slightly less soft, and each serving will contain less protein.
Yes, although the finished bake will be softer and less structured. Rolled oats give the slices a firmer texture and help them hold their shape after cooling.
The centre should be set and the top should feel firm when lightly pressed. A skewer inserted into the middle should come out mostly clean, with only a few moist crumbs attached.
Store the cooled baked oats in an airtight container in the fridge for up to 3 days. Keep the portions plain and add yoghurt, fruit or nut butter just before serving.
Yes. Cut the cooled bake into individual portions, wrap them well and freeze for up to 2 months.
Closing Note
These high-protein baked oats are soft, lightly spiced, and taste just like banana bread. They make breakfast comforting without being too heavy. Try a warm slice with Greek yoghurt, fresh banana, or some nut butter for extra flavour and texture. If you like this recipe, you might also enjoy these peanut butter and banana baked oats.
- đź’Ş High Protein
- 🧊 Freezer Friendly
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