Breakfast · Easy
Protein Banana Baked Oats
Protein Banana Baked Oats is a practical, fitness-friendly adaptation of a widely recognised dish, built around Oats, dry, Banana, Egg, whole, Skyr. The recipe uses oven baking with a set centre and controlled browning rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 30g
- Energy
- 527 kcal
- Carbs
- 77g
- Fat
- 11g
- Time
- 40 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 280 gOats, dry
- 320 gBanana
- 200 gEgg, whole
- 400 gSkyr
- 240 gMilk 1.5%
- 10 gBaking Powder
- 20 gCocoa Powder
Make it
Method
Heat the oven to 180°C conventional (160°C fan) and line a roughly 20 × 20 cm baking dish with parchment; no extra oil is included. Mash the 320 g banana and measure 280 g dry oats, 400 g skyr, 240 g milk, 200 g egg, 10 g baking powder and 20 g cocoa.
Whisk the mashed banana, eggs, skyr and milk until combined. Stir in oats, baking powder and cocoa until no dry pockets remain; leave the mixture for 2–3 minutes so the oats begin absorbing liquid.
Spread the batter evenly in the lined dish. Bake for about 20–25 minutes, until the center is set rather than wet and an inserted thermometer reads about 71°C for the egg-containing bake. A deeper or smaller dish may need longer; check the center rather than relying only on browning.
Let the baked oats stand for 5 minutes before cutting into 4 equal portions; the crumb firms as steam settles. Allow about 10 minutes preparation and 30 minutes including baking and resting. Cool leftovers promptly and refrigerate in covered containers.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 30g
- Carbs
- 77g
- Fat
- 11g
- Energy
- 527 kcal
