This Oatmeal Bake Breakfast recipe is a snap to make. Delicious and healthy. Indulge in cake for breakfast, and give this recipe a try! My oh my…it IS possible to eat cake for breakfast with this wonderful Oatmeal Bake Breakfast recipe. I was craving something warm and comforting for breakfast, something healthy but that would still indulge my senses. This super yummy breakfast bake is quick, simple, and easy to make, and it’s unbelievably delicious right out of the oven. So give this Oatmeal Bake Breakfast recipe a try, and wonderfully indulge in cake for breakfast!
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I have a weakness for baked goods, anything slightly sweet, warm, and right out of the oven is hard to pass up. But I am also just as passionate about the quality of food I eat, and that includes any sweet treats I may indulge in.
As a caregiver, I am always thinking about the best way to maintain my health and the health of my guy with Parkinson’s. Eating processed, sugary, high-fat foods doesn’t help anyone. It doesn’t help caregiver’s maintain clarity and energy throughout their day, nor does it ever help those with PD or any other chronic illness.
I enjoy experimenting in the kitchen and trying to come up with healthier sweet treat recipes that include quality ingredients. So it’s extremely satisfying when something works and I’ve figured out a healthy swap. This Oatmeal Bake Breakfast recipe is just that, it really does feel like you are eating cake for breakfast.
When you make this Oatmeal Bake Breakfast recipe, it is best to use the regular, not instant, rolled oats versus steel cut oats. My favorite for baking is Bob’s Red Mill Organic Extra-Thick Rolled Oats but you can use any rolled oats you prefer.
I make this Oatmeal Bake with mini chocolate chips but the great thing about this recipe is that you can alter it according to your taste. If you want to indulge in something sweet, and eat cake for breakfast, the use those mini chocolate chips!
If you prefer your bake to be more simple than leave them out and maybe add some chopped nuts like walnuts or pecans.
You could also add berries to really make this a beautiful, healthy, yet satisfying breakfast. Swap out the chocolate chips and add berries instead like wild blueberries or sliced strawberries.
You could also add dried fruit like dried apricots, mango, dates, figs, etc. The options are endless!
NOTE: If you want to make this Oatmeal Bake Breakfast recipe gluten-free, you can easily do so by using rolled oats that say on the label “gluten-free.” Bob’s Red Mill also makes very good rolled oats that are gluten-free. I’ve put a link HERE for you to see.
notes about the recipe:
- For this recipe I use 2 medium sized ramekin dishes. You do not need to use ramekins if you do not have. You can use 2 small bowls that are safe to put in the oven.
- I use “flax eggs” instead of real eggs because I do not eat animal or dairy products. It may seem foreign at first using something other than eggs in dishes but I promise you get used to it very quickly, and you don’t even miss the flavor of eggs. Eggs are mostly used as binders in baked goods, and it is easy to swap them out for a non-dairy option. I also use chia seeds in place of real eggs. I explain how I make a flax egg for this recipe below.
- In this Oatmeal Bake recipe I use peanut butter but if you are allergic to peanuts, or just have a different taste preference, you can also use nut butters like almond or macadamia, or seed butters like tahini.
- I use a high-quality pure maple syrup for baking. Mainly for the nutrition quality and the taste. When you are looking for maple syrup in the grocery store, look at the ingredients label and make sure it doesn’t contain other filler ingredients like oils, thickeners, and added sugar. This is not maple syrup but rather an unhealthy highly processed maple syrup look-a-like. Keep it pure and simple. One ingredient. Maple syrup.
- For this Oatmeal Bake Breakfast recipe, I use non-dairy mini chocolate chips but you can use any chocolate chip that you prefer. I do like the mini ones however because the bakes are single serving size and not very big so, with the mini chocolate chips, they combine more evenly into the batter and you get chocolate chips in every bite you take!
The first time I made this Oatmeal Bake Breakfast recipe and gave it to Doug, my guy with Parkinson’s, he had no idea how healthy it really was for him. I made this recipe one night for dessert rather than breakfast, and he love it!
Oatmeal is loaded with lot of nutrients and fiber, and these bakes have very little sugar and zero flour in them. The rolled oats themselves work as flour. So enjoy this recipe without guilt, and experiment with the added ingredients to see what you like.
handy kitchen tools for this recipe:
- Food processor – HERE is the food processor I like to use. It’s very powerful but also not crazy loud!
- I like the rolled oats ground to almost a flour texture which is why I use my food processor. You can also just mix everything together by hand but the texture of the Oatmeal Bake will be a bit more heavy than the fine cake like texture. Still yummy though!
- 2- 4-inch Ramekins or any other medium sized bowl that can be put in the oven.
- Measuring cups
- Measuring spoons
Oatmeal Bake breakfast Ingredients:
- Rolled oats – great source of vitamins and fiber
- Ground flax seed – great source of healthy fat and fiber
- Baking powder – look for baking powder that is aluminum free
- Ground cinnamon – I like to use organic Ceylon cinnamon
- Sea salt – just a pinch
- Banana – great source of potassium, fiber, and antioxidants
- Peanut butter – great source of protein and healthy fats
- Pure maple syrup – contains zinc, and manganese, and just tastes awesome!
- Mini chocolate chips – optional but oh so yummy!
optional ingredients you may want to consider:
- Sliced bananas
- Dried fruit
- Nuts and seeds
- Cacao powder
oatmeal bake Breakfast preparation:
Preheat your oven to 350 degrees Fahrenheit, and lightly grease both Ramekins.
In a small bowl, combine 2Tb of ground flax seed with 6Tb of filtered water. Stir until thoroughly mixed, and then set aside to thicken. NOTE: This is your “flax egg” and what will help hold the ingredients together. It usually takes about 10-min to fully gel.
While the flax egg is thickening, measure out all of the other ingredients in preparation.
Oatmeal Bake Breakfast Directions:
Once the oven is up to temperatures, the ramekins are lightly greased, and the flax egg has thickened, place all of the ingredients, except for the mini chocolate chips, into the food processor and blend until smooth, about 1-2min.
If using the mini chocolate chips, remove the blade from the food processor, and fold the chocolate chips in gently.
Pour the batter into the 2 ramekins evenly, and place them in the oven for approximately 20-25min., or until golden on top, and an inserted toothpick, or sharp knife, comes out clean.
Once fully cooked, take out of the oven, and allow to cool for about 5min. before eating.
how to store:
I doubt these delicious Oatmeal Bakes would ever need to be stored but just in case, know that you can cover each ramekin with plastic wrap or aluminum foil and store in the fridge for 2-3 days.
Want to make a delicious Green Tea Matcha to go with your Oatmeal Bake? Check out this recipe.
If you make this Oatmeal Bake Breakfast recipe, I would love if you gave it 5 stars, and please comment below. You can also follow me and my life on Cape Cod on my Instagram page @dawndunkin
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Video: Step by step directions on how to make Banana Oatmeal Bake
Printable recipe for you to enjoy
Easy Banana Oatmeal Bake
- 1 Food Processor This is the food processor I use. It's strong but silent! You can also just mix everything together by hand but I like my oatmeal ground to give this oatmeal bake a more 'cakey' consistency.
- 2 4" Ramekins Or any other medium sized bowl that can be put in the oven.
- 2 tbsp ground flax seed
- 1 c oatmeal I use thick flakes versus steel-cut or instant oatmeal.
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt I like to use sea salt.
- 1 small ripe banana
- 2 tbsp peanut butter You can also use other nut or seed butters like almond or sesame. I use organic peanut butter that does not contain any extra oil or sugar.
- 2 tbsp pure maple syrup I always look for a high quality maple syrup that does not contain any extra ingredients.
- ¼ c chocolate chips I like to use mini chocolate chips, and you can add more or less as desired.
- Preheat oven to 350°F
- In a small bowl, combine the ground flax seed with 6 tbsp of water. Stir until well combined, and then set aside for about 5-10min., until the mixture reaches a thickened gel-like consistency.
- Meanwhile, lightly grease the 2 Ramekins in preparation for the oven.
- Once the 'flax egg' has thickened, place all of the ingredients, except the mini chocolate chips, into the food processor, and blend until smooth, about 1-2min.
- If using the mini chocolate chips, remove the blade from the food processor, and stir them in gently.
- Pour the batter into the 2 Ramekins evenly, and place in the oven for approximately 20-25min., or until golden on top, and an inserted toothpick, or sharp knife, comes out clean.
- Once fully cooked, take out of the oven, and allow to cool for about 5min. before eating.