Banana Bread Baked Protein Oats

Fancy some amazing macros disguised as this classic, nostalgic, dessert? Well, think of this as a cross between your favourite morning protein oats and a slice of warm spiced, moist banana bread, giving you all the wholesome comfort and energy you need to start your day right. Ready to bake something with under 5g of sugar, and 0g of refined sugars? Let’s jump in!

This recipe is a little more complex than some others, but since we are keeping the dry and wet ingredients separate, theres no rush on getting this batter into the oven. Make sure you have prepped your flaxseed egg and buttermilk mixture before starting on the main ingredients as these need time to become the binding ingredients they will act as.

For this recipe, please pre-heat your oven to 180 Degrees Celsius, and line a loaf tin with either baking paper or tin foil, both work!

1) Make a Flax Seed Egg by mixing these 2 ingredients and leaving to rest:

30g - Milled Flax Seeds
90g - Boiled Water

2) Make a Buttermilk mixture and leave to rest:

235g - Almond Milk
15g - Lemon Juice

3) Start putting together your dry mix:

240g - Oat Flour (Blended Oats)
160g - MyProtein Vanilla Vegan Protein Powder
2tsp - Cinnamon Powder
1 tsp - Salt
2 tsp - Baking Powder
1 tsp - Bicarbonate of Soda

4) Put together your wet mix:

1 tbsp - Vanilla Flavouring
100g - Banana Puree (1 Blended Banana)
140g - Cold Water
0.07g - Pure Sucralose (or sweetener of choice)
80g - Smooth Peanut Butter
Add Flax Egg and Buttermilk.

5) Combine your wet and dry ingredients, being careful not to over-mix.

6) Pour into a loaf tin or your desired tin (the larger the dish, the shorter the cook time and you'll get more of the crust of the bake with each slice) and press the cookie dough style batter into the baking tin.

7) Add a thinly sliced banana to add to the top.Top Tip: You could even add a sprinkle of dark sugar on the top for a caramelised banana topping!

100g - Banana / 1 Banana

8) Pop into the oven at 180 degrees Celsius for 25 - 30 Minutes, depending on how moist you'd like the baked oats to be.

9) Once cooked, remove from the oven and leave to cool for 5 minutes before transferring to a cooling tray to cool completely. These taste best cold in my opinion, but feel fry to try them warm if you'd really like.

10) Slice into 8 portions, and wrap individually in clingfilm, making sure to wrap airtight for maximum freshness each day of the week. I recommend freezing 5-6 of them initially, and pulling them out the freezer to defrost each time you pull one out of the fridge, this way you get a fresh breakfast each day of the week!

Macros per serving: 290.8 Kcals, 22.5g Protein, 9.5g Fats, 1.3g Saturates, 25.6g Carbs, 5g Sugars, 6.8g Fibre, 0.8g Salt

Costing: By sourcing the cheap ingredients from places like Aldi or Lidl or just switching to own brand products, you can make this for the low price of £3.60 per batch. That comes out to 53p a serving!! With a breakfast that tastes this good, and is just packed with great ingredients, you really can't ask for more.

With under 300 calories a serving, this breakfast bake pairs perfectly with fruit and a Maple Cinnamon Protein Yogurt mix:

100g Plain Soya Yogurt ~ 50kcal
15g Peanut Butter ~ 95Kcal
5g Protein Powder ~ 20Kcal
10ml Sugar Free Maple Syrup ~ 0Kcal
Dash of Cinnamon ~ 0Kcal
Pinch of Salt ~ 0Kcal


Before I created this quick recipe, I used to (and still do) top them with my Date Biscoff spread or other Date Caramel Spreads using various nut butters (Im currently on a chocolate Hazelnut version by simply adding 20g of cocoa powder and substituting the peanut butter for hazelnut butter: recipe out soon for them two!

This is my day one go-to breakfast, inevitably turning me into a morning person as this became my favourite meal. And even a year down the line, it's something I still look heavily forward to each day!