Cinnamon Swirl Protein Banana (Print)

Fluffy baked oats blended with banana, protein, and cinnamon for a nutritious morning boost.

# Ingredients:

→ 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

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 10-12 ounce ramekin with cooking spray or butter.
02 - Place oats in a blender or food processor and blend until a fine flour consistency is achieved.
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 smooth and well incorporated.
05 - Pour wet ingredients into dry ingredients and stir with a spatula until just combined, ensuring no dry pockets remain.
06 - Pour batter into prepared ramekin and smooth the surface with the back of a spoon.
07 - In a small bowl, combine maple syrup, cinnamon, and melted butter. Drizzle over batter surface and gently swirl with a knife or toothpick to create marbled effect.
08 - Bake for 22-25 minutes until the center is set and a toothpick inserted in the center comes out mostly clean with minimal wet batter.
09 - Allow to cool for 2-3 minutes, add desired toppings, and serve warm.

# Expert Tips:

01 -
  • It tastes indulgent but actually packs 23 grams of protein, so you'll stay satisfied until lunch without the sugar crash.
  • Ready in 35 minutes total with minimal cleanup, making it perfect for those mornings when you want something homemade but don't have hours.
  • One ramekin means no batch cooking or leftovers sitting around—just you, warm, fluffy oats, and that cinnamon swirl doing its thing.
02 -
  • Overmixing the batter is the number one reason these turn out tough instead of fluffy—stir just until you don't see dry flour streaks, then stop and let the oven do its magic.
  • The exact bake time depends on your oven's personality; mine runs hot so I check at 22 minutes, but yours might need the full 25, so start checking a minute early rather than risking a dried-out center.
03 -
  • If your ramekin is deeper than it is wide, your bake time might stretch to 27-28 minutes because the heat takes longer to reach the center, so adjust accordingly.
  • Using truly ripe banana (the kind some people think is too brown for eating) gives you natural sweetness and moisture that makes you actually need less added sweetener overall.
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