Cinnamon Swirl Protein Banana Oats (Printable)

Single-serve warm cinnamon-swirled oats with banana and protein. Fluffy, energizing breakfast ready in 35 minutes.

# What You’ll Use:

→ 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

# How-To:

01 - Preheat oven to 350°F. Lightly grease a 10-12 ounce ramekin with cooking spray or butter.
02 - In a blender or food processor, blend rolled oats until a fine flour texture forms.
03 - In a mixing bowl, combine oat flour, protein powder, baking powder, and salt. Mix thoroughly.
04 - In another bowl, whisk together mashed banana, milk, egg, and vanilla extract until smooth.
05 - Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
06 - Pour batter into prepared ramekin and smooth the top with a spatula.
07 - In a small bowl, mix maple syrup, ground cinnamon, and melted butter. Drizzle over batter surface and gently swirl with a knife or toothpick.
08 - Bake for 22-25 minutes until the center is set and a toothpick inserted in the middle comes out mostly clean.
09 - Allow to cool slightly, add desired toppings, and serve warm.

# Expert Advice:

01 -
  • It's a single-serve miracle that tastes indulgent but actually fuels your body with real protein and whole oats.
  • No mixing bowls piling up in the sink, no complicated timing, just one ramekin and about 25 minutes of pure comfort.
  • The cinnamon swirl creates these little pockets of sweetness that remind you this is breakfast, not a chore.
02 -
  • The difference between a fluffy oat cake and a dense doorstop is how finely you grind those oats, so take an extra 30 seconds and really pulse them.
  • Don't use a blender for the wet ingredients if you can help it, because you'll end up overworking them and the texture suffers. A simple whisk is your friend.
  • If your ramekin seems too full after pouring, you've probably made the batter too wet, so check your milk measurement next time.
03 -
  • Buy a few extra ramekins so you can prep multiple servings and bake them alongside each other without any weird timing issues.
  • If your protein powder has a strong flavor, start with 3/4 of a scoop and taste the batter before baking, since some brands are intense.
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