Cinnamon Swirl Protein Banana Baked Oats (Printable)

Warm, fluffy baked oats with cinnamon swirl and protein. Single-serve breakfast combining banana bread and pancake textures.

# What You'll Need:

→ Dry Ingredients

01 - 1/2 cup old-fashioned rolled oats
02 - 1 scoop vanilla or cinnamon protein powder
03 - 1/2 teaspoon baking powder
04 - Pinch of salt

→ Wet Ingredients

05 - 1 medium ripe banana, mashed
06 - 1/3 cup milk, dairy or non-dairy
07 - 1 large egg
08 - 1/2 teaspoon vanilla extract

→ Cinnamon Swirl

09 - 1 tablespoon maple syrup or honey
10 - 1/2 teaspoon ground cinnamon
11 - 1/2 teaspoon melted butter or coconut oil

→ Optional Toppings

12 - Sliced banana
13 - Greek yogurt
14 - Chopped walnuts or pecans

# Method:

01 - Preheat oven to 350°F. Lightly grease a 10 to 12 ounce ramekin with butter or cooking spray.
02 - Place rolled oats in a blender or food processor and blend until a fine flour consistency forms.
03 - In a mixing bowl, whisk together oat flour, protein powder, baking powder, and salt until evenly distributed.
04 - In a separate bowl, whisk together mashed banana, milk, egg, and vanilla extract until well combined and smooth.
05 - Pour the wet mixture into the dry ingredients and stir until just combined with no lumps remaining.
06 - Pour the batter into the prepared ramekin and smooth the top surface with a spatula.
07 - In a small bowl, mix maple syrup, cinnamon, and melted butter. Drizzle the mixture over the batter surface and gently swirl using a knife or toothpick to create a marbled pattern.
08 - Place in preheated oven and bake for 22 to 25 minutes, or until the center is set and a toothpick inserted in the middle comes out mostly clean with minimal crumbs.
09 - Remove from oven and let cool slightly for 2 to 3 minutes. Top with desired toppings and serve warm.

# Expert Advice:

01 -
  • It tastes like indulgent banana bread but secretly delivers 23 grams of protein in one ramekin.
  • Ten minutes of prep means you can have warm, homemade breakfast without the stress on rushed mornings.
  • That cinnamon swirl isn't just pretty—it's the moment you realize healthy eating doesn't mean boring.
02 -
  • Don't skip blending the oats into flour—I learned this the hard way when I tried to save time and the texture was gritty and disappointing, like eating a protein bar you didn't want.
  • That cinnamon swirl needs to go on top of the batter, not mixed into it, because swirling creates those visual ribbons and pockets of concentrated flavor that make each bite exciting.
  • The batter does look thin when you pour it, which feels wrong at first, but that's exactly how it should be—it's supposed to rise and puff in the oven, not bake dense.
03 -
  • Invest in quality ramekins because they distribute heat more evenly than cheaper ceramic, and you'll notice the difference in how gently the center sets.
  • The secret that changed my batches was using room-temperature egg and mashed banana instead of cold ones straight from the fridge—they fold into the batter more smoothly and create a lighter crumb.
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