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Banana Bread Baked Oats with Warm Raspberries

by Rachel Evans
on 1st December 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This decadent but healthy banana bread oatmeal will have you jumping out of bed on cold dark winter mornings. You can transform your standard oatmeal and create a wonderful cakey texture by blending oats into a flour and then baking the oat mixture!


Banana Bread Baked Oats with Warm Raspberries

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Add in bananas and cinnamon for a tasty treat.

Ingredients

  • 70g ripe banana
  • 50g oats
  • 30g vanilla protein powder (or ½ tsp vanilla essence)
  • 125ml oat milk (or only 80ml if you aren’t using protein powder).
  • 1 tbsp ground flax seeds
  • ½ tsp ground cinnamon
  • ¼ tsp baking powder
  • Pinch of salt
  • ½ tsp coconut oil
  • 100g frozen raspberries
  • 1 tbsp maple syrup (optional
  • Extra cinnamon and soya yogurt (optional)
Banana Bread Baked Oats with Warm Raspberries
Prep Time
Serves
1

Instructions

  1. Preheat the oven to 180°c.

  2. Using your blender, pulse the oats and baking powder into a flour and then transfer it to a bowl.

  3. Blend the banana, protein powder, milk, flax seeds, cinnamon and salt until smooth and pour over the oats.

  4. Grease a ramekin with coconut oil and then add in your oat mixture.

  5. Cook for 12-15 minutes.

  6. Once the oats have cooked, warm the raspberries in a small pan (with the maple syrup if desired).

  7. Serve the banana bread baked oats with the warm raspberries, yogurt and extra cinnamon.

Rachel Evans

Hi. I’m Rachel and through my Healthy & Psyched website I want to make health and well-being accessible to everyone, from health-nuts to people who are just curious or even intimidated. Through my Instagram, Twitter & Facebook you’ll find plant-based recipes, wide-ranging lifestyle tips and reviews. I hope you’ll be inspired in the kitchen and learn how to make healthy tweaks to your lifestyle.


Read more posts by Rachel Evans

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