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Banana Baked Oatmeal

January 23, 2017 23 Comments

6.8Kshares

Start the day with this totally scrumptious Banana Baked Oatmeal, topped with Greek Yoghurt and a drizzle of maple syrup.

Slimming Eats Banana Baked Oatmeal - gluten free, vegetarian, Slimming World and Weight Watchers friendly

Got things to get sorted in the morning? Baked Oatmeal is great for those kind of mornings. Mix up the ingredients, place in the oven, you could even go and have your shower, then come down, brew a nice cup of tea or coffee and sit down and enjoy a warm out of the oven oatmeal dish like this Banana Baked Oatmeal.

It’s not a surprise I love oats.  I mean have you seen all the Oat Recipes on here already? They are such a versatile ingredient.

Slimming Eats Banana Baked Oatmeal - gluten free, vegetarian, Slimming World and Weight Watchers friendly

Oats always remind me of my gran. She would always have a huge pot of oats on the go each morning whenever I would go and stay with her. We would grab a bowl, drizzle with cold milk and some brown sugar and dig in.

It was the best ever and so it kind of brings a comfort memory to me. When I feel sick, I often crave a bowl of porridge.

Slimming Eats Banana Baked Oatmeal - gluten free, vegetarian, Slimming World and Weight Watchers friendly

It’s funny how you fancy things from childhood memories at times like that, right?

My pantry cupboard just wouldn’t feel the same if it didn’t have a bag of oats sitting in there, just incase.

Slimming Eats Banana Baked Oatmeal - gluten free, vegetarian, Slimming World and Weight Watchers friendly

I recently made this delicious Apple Cinnamon Baked Oatmeal, and so wanted another variation to choose from in the mornings.

During the week, by the time I get the kids up for school, sort out their breakfasts and get their lunches in their bags and everything else that needs sorting out, I don’t get a chance to eat myself, so breakfast is usually eaten once I get back from walking them to the bus.

That’s where a dish like this Banana Baked Oatmeal is perfect. As I can get it in the oven to bake just as I am leaving the door and by the time I get back it is almost ready.

Slimming Eats Banana Baked Oatmeal - gluten free, vegetarian, Slimming World and Weight Watchers friendly

 

You could just serve this Banana Baked Oatmeal with some fruit and yoghurt, but for this version, I thought it would be perfect with a drizzle of maple syrup and oh boy was I right. I couldn’t quite decide if it was breakfast or dessert, because it was worthy enough of being called a dessert.

For sweetening the Banana Baked Oatmeal, I used some Sukrin Gold a little in the mix and then some sprinkled on top for an lovely golden top, but any sweetener will do, just be aware the taste may differ if you use a different brand of sweetener as some tend to have a bit of an aftertaste. I like Sukrin, because it is the only sweetener I have found that has no aftertaste. So worth investing in some if you haven’t already.

Slimming Eats Banana Baked Oatmeal - gluten free, vegetarian, Slimming World and Weight Watchers friendly

This Banana Baked Oatmeal is gluten free if you ensure the oats you used a gluten free ones and it is also suitable for vegetarians.

If you don’t fancy one big dish of this in the morning, it will also work baked as 3 smaller muffin sized ones that you can enjoy through out the day, you just may need to reduce the baking time by 10 mins or so.

Slimming Eats Banana Baked Oatmeal - gluten free, vegetarian, Slimming World and Weight Watchers friendly

Banana Baked Oatmeal

Banana Baked Oatmeal

Yield: serves 1
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Start the day with a these delicious Banana Baked Oatmeal topped with yoghurt, fresh banana and a drizzle of maple syrup.

Ingredients

  • 40g/1.5 oz of oats
  • 50g of banana, mashed (reserve the rest of the banana for topping) - 2.5 syns
  • 1/2 tsp of vanilla extract
  • 1/2 tsp of baking powder
  • 100g/1/3 cup of fat-free plain yoghurt
  • 1 tbs of sukrin gold (or use another granulated sweetener of your choice) - use more if you prefer sweeter)
  • 1 large egg
  • 1 tbs of maple syrup - 2 syns
  • heaped tbs of fat free plain yoghurt (for the top)
  • cooking oil spray

Instructions

  1. Preheat oven to 190c/375f (170c fan oven)
  2. Grease a small oven proof dish with spray oil
  3. Add to a bowl - the oats, banana, 1/2 tsp of baking powder, 1/3 cup of yoghurt, vanilla, 1/2 tbs of sukrin gold and egg and whisk to combine
  4. Pour in the oven proof dish
  5. Sprinkle over the top with the other 1/2 tbs of sukrin gold
  6. Bake in the oven for 40 mins till set and lightly golden.
  7. Serve topped with a heaped spoon of plain yoghurt, the remaining banana (sliced) and 1 tbs of maple syrup drizzled over the top
  8. or serve with your choice of toppings.

Notes

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly

  • Extra Easy - 1 HEb and 4.5 syns
  • Green/Vegetarian - 1 HEb and 4.5 syns
  • Original - 1 HEb and 4.5 syns
  • WW Smart Points - 7 per serving
  • Gluten Free - use gluten-free oats

*suitable for freezing

Make in one dish, or divide mixture into 3 muffin cases. Deduct 2 syns if not using the maple syrup.

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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. 

All images and content on Slimming Eats are copyright protected.

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy. 

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 8.4gSaturated Fat: 2.3gCholesterol: 186mgSodium: 170mgCarbohydrates: 59gFiber: 4.9gSugar: 27gProtein: 25.4g

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

Did you make this recipe?

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© Siobhan (Slimming Eats)
Cuisine: American / Category: Breakfast

 

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

Looking for some additional support on your weight loss journey? Did you know Slimming Eats has a friendly Slimming World Facebook Support Group where you can get daily meal ideas and recipe ideas? Come and check us out, weโ€™d love to have you join.

Looking for some other recipes? Head on over to my RECIPE INDEX for over 900 Slimming World & Weight Watchers recipes for you to browse through, all fully searchable by meal type, Ingredients, syn value and WW Smart Points etc

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.

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Filed Under: 2+ syns, banana, breakfast, by course, by ingredient, by type, dairy, dessert and cakes, Extra Easy, fruit, gluten free, grains and legumes, Green, Kid Friendly, oats, Original, Recipes, snacks, Vegetarian, yoghurt

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Reader Interactions

Comments

  1. Ciara

    July 26, 2017 at 4:06 pm

    Hi, Love your website! Soooo handy for an Irish girl in Canada, thank you. Just wondering why the bananas are syns? I thought bananas were free?

  2. Shevy (Slimming Eats)

    July 26, 2017 at 9:22 pm

    Hi Ciara, so happy to hear you are finding my blog useful. In regards to fruit, only fruit when in it’s raw form is free, any time you cook, puree or blend fruit it then has a syn value, because it is easier to consumer and not as high satiety. Hope that helps.

  3. Carolyne Harmon

    August 8, 2017 at 6:31 am

    Well another big thumbs up from me ๐Ÿ™‚ It was like eating warm Banana Cake for breakfast. I didn’t have it with Maple Syrup, I had a tsp of Choc Shot and some berries and now I am well and truly full up. Thank you for all of these wonderful recipes and your blog, it is certainly stopping me from falling into that rut of eating the same thing over and over x

  4. Shevy (Slimming Eats)

    August 8, 2017 at 9:35 am

    So glad you enjoyed it Carolyne. It’s nice to be able to have something like this and still be on plan.

  5. Jayne

    August 9, 2017 at 12:50 pm

    Totally delicious! Split mixture into two and had one warm for breakfast with fruit, yogurt and butterscotch syrup and saved my other one to eat cold after lunch. It was just as good cold with a cuppa !
    Love your website, definitely one of the best for SW recipes.

  6. Lisa

    August 19, 2017 at 2:38 am

    Another great recipe, filling and tasty

  7. Emma

    August 31, 2017 at 2:31 am

    Hi I’d really like to make this as it looks amazing! but do I have to use the gold sweetener or can i use what I have at home? ๐Ÿ™‚

  8. Shevy (Slimming Eats)

    September 2, 2017 at 12:23 am

    you can use any sweetener of choice. Sukrin is my preferred choice because it has no after taste. Hope that helps ๐Ÿ™‚

  9. Penny

    September 11, 2017 at 9:02 am

    Hiya,is it oatmeal or oats you use please x

  10. Shevy (Slimming Eats)

    September 11, 2017 at 11:16 pm

    hi Penny, it is oats ๐Ÿ™‚

  11. Liz

    February 4, 2018 at 4:23 am

    Hi i was thinking of making the muffin sized portions for snacks, do you know how long they will last for or if i can freeze them? Thanks.

  12. Shevy (Slimming Eats)

    February 4, 2018 at 3:06 pm

    Hi Liz, yes these should freeze fine. I normally keep for up to 3 days from baked if not freezing.

  13. Nicola

    February 15, 2018 at 5:21 am

    Hi this was tasty and made a nice change! I was wondering though the middle and bottom of the cake was still like porridge but with a baked top , would this be based on my mixture being too runny or not being baked long enough? Any help appreciated x

  14. Shevy (Slimming Eats)

    February 15, 2018 at 2:38 pm

    Sounds like it needed a little more cooking it wonโ€™t be completely like the top of the cake all the way through, but shouldnโ€™t be like porridge either.

  15. Washiela

    August 30, 2018 at 12:47 pm

    Love oats โ€ฆ love maple syrup โ€ฆ and definitely love bananas! So I will HAVE to try this recipe. Thanks Shevy ๐Ÿ™‚

  16. Rachel

    September 11, 2018 at 6:15 pm

    Hi, this sounds lovely and I definitely want to try. Can I just check, I’m unsure how much banana in total is needed, as you say to use 50g mashed up but to also save some slices, so are the slices extra to the 50g? If so, how much please? Or is it 50g total – some mashed, some sliced? Thanks..

  17. Shevy (Slimming Eats)

    September 11, 2018 at 8:12 pm

    Hi Rachel, you use a whole banana, 50g is mashed and is what is added into the baked oatmeal, the rest you slice up to serve on top.

  18. Adrianne Fardella

    April 15, 2019 at 8:23 am

    Could you also give US equivalents for the ingredients.

  19. Shevy (Slimming Eats)

    April 15, 2019 at 9:00 am

    I do provide both metric and imperial measurements in my recipes. What exactly do you mean by US equivalents? ๐Ÿ™‚

  20. Kate

    July 21, 2019 at 6:31 am

    Can you double recipe? Also can you add extra banana if you wish?

  21. Shevy (Slimming Eats)

    August 19, 2019 at 9:34 am

    Yes for sure, just ensure to Syn any extra banana that you add which is cooked.

  22. Jodie

    January 19, 2021 at 5:19 am

    Hi I absolutely love this recipe! And so does my 1 year old who loves to share mine even after sheโ€™s ate! I wanted to make her her own but because it takes a while to cook I was wondering whether I could cook it the night before and warm up in the morning? Thank you!

  23. Siobhan (Slimming Eats)

    January 19, 2021 at 7:58 pm

    yep I often make these the night before, you can also divide up the mix and make 3 little muffins instead, just reduce the cooking time if you do that as it takes less time to cook.

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Hey! I am Siobhan, a full-time mum and food blogger. I was born in London but now live in Ontario Canada ...

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