Baked oatmeal is something I have really enjoyed making lately. It is surprisingly easy, and oh so tasty! This recipe was a combination of flavors I have never done before, but they went so well together.
I’m hoping this baked oatmeal will give me the fuel I need for tomorrow’s ride. It is actually supposed to warm up a little this weekend. I will be able to do my cycling outside for a couple days instead of inside. Of course when I say it is warming up, the high is still only about 40 degrees. Yep, that is Indiana for ya!
This tasted so much like banana bread. It even had the texture of a bread, and there was no flour involved. The key to a great banana flavor is super ripe bananas. If the bananas are not ripe enough, it will simply lack the banana bread flavor you are looking for. Whenever you have a lot of really ripe bananas, peel them and freeze them. Then whenever you need ripe banana, just take it out of the freezer and thaw it and you are ready to go.
This recipe was perfect to use my banana cream combat protein powder from MusclePharm. It has a really great banana flavor that is not too overpowering. It has the perfect sweetness to complement this recipe.
White Chocolate Raspberry Banana Bread Baked Oatmeal
- Prep Time: 5 mins
- Cook Time: 28 mins
- Total Time: 33 mins
- Yield: 2 servings 1x
Description
Healthy and delicious banana bread baked oatmeal filled with fresh raspberries and decadent white chocolate chunks.
Ingredients
- 1 heaping cup (85g) old fashioned/rolled oats
- 1/2 scoop (17g) MusclePharm banana cream combat protein powder*
- 3 tbsp. granulated stevia in the raw/ erythritol
- 1/2 tsp. (3g) ground cinnamon
- 1/4 tsp. baking powder
- 1 large whole egg
- 1 large egg white
- 1/4 cup + 2 tbsp. unsweetened almond milk*
- 1/2 large very ripe banana (65g)
- 1/2 tsp. vanilla extract
- 1/2 tbsp. (7g) natural white chocolate chips
- 1/4 cup (25g) fresh raspberries
- extra banana for topping (optional)
Instructions
- Preheat oven to 375F. Add oats, protein powder, stevia, cinnamon, and baking powder to a medium bowl.
- In a separate bowl, mash banana until mostly smooth. If you want banana chunks in the batter, do not mash quite as much. May need to microwave banana for 20 seconds so it is easier to mash.
- If you microwave banana, let it cool completely then add egg, egg white, milk, and vanilla extract. Mix until smooth.
- Pour wet ingredients into oats mixture and stir until well combined. Add raspberries and white chocolate chunks, ad then gently fold them in to the batter.
- Spray a mini loaf dish, or another baking dish about 5×5 inches in size with cooking spray. Pour batter in to baking dish.
- Bake for about 28 minutes or until a knife comes out clean. Be careful if you use a larger baking dish because the batter will not be as deep and will require less cooking time. Let cool on a wire rack for about 20 minutes.
- Makes 2 about 1 cup servings of baked oats.
Notes
* Banana cream protein powder can be subbed for vanilla or any other flavor of choice. If you want to omit protein powder, you can just add more oats.
* I used unsweetened almond milk, but any milk will be fine.
Nutrition
- Serving Size: 1 cup (1/2 recipe)
- Calories: 296
- Sugar: 8
- Fat: 7
- Carbohydrates: 40
- Fiber: 7
- Protein: 17
Here are a few more delicious banana recipes!
Or this Vegan Blueberry Banana Bread
And another baked oatmeal recipe. Blueberry banana baked oatmeal cups.