Start the day with this totally scrumptious Banana Baked Oatmeal, topped with Greek Yoghurt and a drizzle of maple syrup.
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.
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.
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.
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.
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.
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.
Banana Baked Oatmeal
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
- Preheat oven to 190c/375f (170c fan oven)
- Grease a small oven proof dish with spray oil
- 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
- Pour in the oven proof dish
- Sprinkle over the top with the other 1/2 tbs of sukrin gold
- Bake in the oven for 40 mins till set and lightly golden.
- Serve topped with a heaped spoon of plain yoghurt, the remaining banana (sliced) and 1 tbs of maple syrup drizzled over the top
- 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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Nutrition Information
Yield
1Serving Size
1Amount Per ServingCalories 420 Total Fat 8.4g Saturated Fat 2.3g Cholesterol 186mg Sodium 170mg Carbohydrates 59g Fiber 4.9g Sugar 27g Protein 25.4g
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Nutritional information is an estimate and is to be used for informational purposes only
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Ciara
July 26, 2017 at 4:06 pmHi, 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?
Shevy (Slimming Eats)
July 26, 2017 at 9:22 pmHi 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.
Carolyne Harmon
August 8, 2017 at 6:31 amWell another big thumbs up from me 🙂 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
Shevy (Slimming Eats)
August 8, 2017 at 9:35 amSo glad you enjoyed it Carolyne. It’s nice to be able to have something like this and still be on plan.
Jayne
August 9, 2017 at 12:50 pmTotally 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.
Lisa
August 19, 2017 at 2:38 amAnother great recipe, filling and tasty
Emma
August 31, 2017 at 2:31 amHi 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? 🙂
Shevy (Slimming Eats)
September 2, 2017 at 12:23 amyou can use any sweetener of choice. Sukrin is my preferred choice because it has no after taste. Hope that helps 🙂
Penny
September 11, 2017 at 9:02 amHiya,is it oatmeal or oats you use please x
Shevy (Slimming Eats)
September 11, 2017 at 11:16 pmhi Penny, it is oats 🙂
Liz
February 4, 2018 at 4:23 amHi 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.
Shevy (Slimming Eats)
February 4, 2018 at 3:06 pmHi Liz, yes these should freeze fine. I normally keep for up to 3 days from baked if not freezing.
Nicola
February 15, 2018 at 5:21 amHi 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
Shevy (Slimming Eats)
February 15, 2018 at 2:38 pmSounds like it needed a little more cooking it won’t be completely like the top of the cake all the way through, but shouldn’t be like porridge either.
Washiela
August 30, 2018 at 12:47 pmLove oats … love maple syrup … and definitely love bananas! So I will HAVE to try this recipe. Thanks Shevy 🙂
Rachel
September 11, 2018 at 6:15 pmHi, 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..
Shevy (Slimming Eats)
September 11, 2018 at 8:12 pmHi 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.
Adrianne Fardella
April 15, 2019 at 8:23 amCould you also give US equivalents for the ingredients.
Shevy (Slimming Eats)
April 15, 2019 at 9:00 amI do provide both metric and imperial measurements in my recipes. What exactly do you mean by US equivalents? 🙂