Baked Oats Without Banana (For One!)

A warm, satisfying breakfast that feels like dessert but fuels like a wholesome meal — that’s what I get with these baked oats without banana. Whether I’m in the mood for something fluffy and cake-like or a chewy oatmeal texture, this single-serve recipe gives me both options in under 30 minutes. And the best part? No banana required.

Why You’ll Love This Recipe

I love that this baked oats recipe skips the banana but still turns out rich, cozy, and naturally sweet. It’s easy to whip up with pantry staples, and it’s super versatile. I can toss everything into a blender for a smooth, cakey bake, or keep it chunky for a more traditional oatmeal texture. Whether I’m prepping ahead or making it fresh in the morning, it’s the kind of breakfast that makes me feel like I’m treating myself — without the guilt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup old fashioned oats

• 1/2 cup almond milk

• 1 tbsp pure maple syrup

• 1/2 tsp vanilla extract

• 1/4 tsp cinnamon

• 1 tsp baking powder

• Chocolate chips (optional but highly recommended)

Directions

1. I start by preheating the oven to 400°F (200°C).

2. For the non-blended version: I mix the oats, almond milk, maple syrup, vanilla, cinnamon, and baking powder in a small bowl, then stir in chocolate chips.

3. For the blended version: I blend the same ingredients until smooth, then fold in chocolate chips.

4. I pour the mixture into a greased ramekin or oven-safe dish, spreading it out evenly.

5. I bake it for 20 minutes, until golden and set.

6. After baking, I love topping mine with berries, a spoonful of peanut butter, and a drizzle of honey. Then, I dig in!

Servings and timing

This recipe makes 1 serving.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I often mix things up depending on what I have on hand or what I’m craving. Here are a few ways I like to customize this recipe:

• Milk: I swap almond milk with oat, soy, coconut, or even dairy milk.

• Sweeteners: Instead of maple syrup, I’ve used honey or brown sugar with great results.

• Mix-ins: I sometimes throw in nuts, fresh fruit, white chocolate chips, or swirl in peanut butter.

• Flavors: Cocoa powder for a chocolate twist, or a scoop of protein powder for a more balanced meal.

• PB&J version: Add a spoon of peanut butter and a dollop of jam before baking for a nostalgic, gooey center.

Storage/Reheating

When I have leftovers (which isn’t often), I store them in an airtight container in the fridge for up to 3–4 days.
To reheat, I just pop it in the microwave for 30–45 seconds until warm. It holds up well and is just as satisfying the next day.

FAQs

How do I make this more fluffy and cake-like?

I always go for the blended version when I want that fluffy, cake-like texture. Blending the oats turns them into more of a batter, which bakes up like a soft muffin.

Can I use quick oats instead of old fashioned?

Yes, I’ve tried using quick oats and it still works, though the texture is softer and less chewy. I wouldn’t recommend steel-cut oats for this recipe.

Is this recipe vegan?

Yes, it’s fully vegan as long as I use dairy-free chocolate chips and stick to plant-based milk and sweeteners like maple syrup.

Can I bake it in advance?

Definitely. I sometimes make a few ramekins ahead of time and keep them in the fridge. They reheat easily and make busy mornings easier.

What size dish should I use?

A standard 6 oz ramekin works perfectly for this recipe. If I don’t have one, any small oven-safe dish or even a muffin tin will do the trick (just reduce baking time slightly).

Conclusion

This baked oats recipe without banana is my go-to when I want something cozy, nourishing, and indulgent without the heaviness of traditional baked goods. Whether I keep it simple or get creative with mix-ins and toppings, it always delivers on flavor and comfort. For a breakfast that feels like dessert but nourishes like a meal — this is my favorite one-serving solution.