Peanut butter and banana: a classic combo, and for good reason. Great together as a snack, truly mighty in this recipe for baked protein oats.
Filled with hidden pockets of gooey peanut butter, these oats are motivation enough for getting up in the morning. This is a quick and simple recipe that you can use as a base for your own customisations (some ideas below), so there are many possible versions to be tried.
Protein powder and me
I’m a pretty recent convert to protein powder. It’s always going to be more nutritious to get what your body needs from food rather than supplements, but they can be convenient and have their uses.
Over the past few months I’ve been trying to increase the amount of protein I eat. I wasn’t really eating enough before and now that I’ve started strength training to get ripped (kidding) it’s something I’m a lot more conscious of. A scoop of protein powder here and there has been an easy way to bump up my intake, but the main way I’m getting more protein is still through food!
Breakfast is usually where I’m most lacking in protein, so that’s why this is my second breakfast recipe on Glasgow Sprout that makes use of protein powder! The first was my Banana Oat Protein Pancakes. Maybe one day I’ll have enough banana and oat recipes to create a whole breakfast recipe book…
A note on baking time
Bake time is going to depend on three factors:
- Your baking dish/bowl
- Your oven
- Your preferred texture
The sweet spot for me is exactly 11 minutes, which results in a lovely gooey texture. A minute less and it’s still runny, a minute more and it’s cake-like. You can see in the photos in this post differences in texture as I experimented with timings, but you may prefer your own oats more or less firm, that’s up to you!
If you’re using a bowl then you’ll likely need to cook your oats for longer than I have, as it’ll be much deeper than the dishes pictured. You can tap the top gently with your finger and should be able to tell if it’s still very liquidy and needs longer, but it might take a few bakes with your dish and oven to really nail your preferred texture. I’d recommend timing and taking note for future reference.
Banana, peanut butter, and…
Add a tablespoon of cocoa powder for a chocolate hit. Chop up some nuts like almonds, pecans or walnuts for texture and even more protein. Swap out the peanut butter for Lotus Biscoff spread or Nutella. Recipes are a guide to be adapted and built on depending on your palette and pantry, so you do you!
If you make this then please let me know, I’d love to see! You can tag me on Instagram using @glasgowsprout. And make sure to check out my other recipes!
Peanut butter and banana baked protein oats
Gooey baked oats with delightful pockets of creamy peanut butter. A quick and delicious breakfast that can easily be customised in an endless number of ways!
Ingredients
- 40grams oats
- 30 grams vanilla protein powder
- 1 tsp cinnamon powder
- 1 banana
- 100 ml milk
- 20 grams peanut butter
Instructions
- Blend the oats in a blender to create oat flour.
- Mix together the oat flour, protein powder, and cinnamon.
- In a separate bowl mash half the banana (reserving the other half for toppings) and add the milk.
- Add the dry ingredients to the banana and milk mixture and stir together until fully combined.
- Pour half the mixture into your baking dish and spoon little drops of peanut butter evenly around the dish. Pour the rest of the mixture on top.
- Bake for approx. 10 to 15 minutes depending on your dish and oven. To check for done-ness gently tap the top, if it's too liquidy give it another minute and check again.
- Remove from the oven and top with the rest of the banana, and any other toppings you fancy.
