Save to Pinterest There's something almost magical about baking breakfast in a single ramekin—it feels both indulgent and oddly practical, like you're treating yourself without the cleanup nightmare. I discovered this recipe on a quiet Sunday morning when I was tired of the same old oatmeal routine but didn't want to commit to a full sheet pan of baked goods. The cinnamon swirl caught my eye, and I thought, why not bake banana bread textures into something with real protein staying power? Twenty-five minutes later, I pulled out what looked like a cross between a protein pancake and banana bread pudding, and honestly, I haven't looked back.
I made this for my roommate on a Wednesday before she had an early shift, and watching her scoop it warm from the ramekin with Greek yogurt on top was genuinely touching—she said it tasted like someone cared about her breakfast, which is exactly what I was going for. That moment taught me that food isn't just fuel; it's a quiet way of saying you were thinking of someone when the sun was barely up.
Ingredients
- Ripe banana (1 medium, mashed): This is your flavor anchor and natural sweetener, so don't skip it or use a barely-yellow one—you need that deep banana scent and soft texture.
- Large egg: Acts as your binder and adds moisture; room temperature eggs blend in smoother than cold ones.
- Unsweetened milk (½ cup): Choose whatever you drink regularly—dairy, almond, oat, coconut—the recipe adapts beautifully to each one.
- Vanilla extract (1 tsp): A small but crucial amount that lifts the banana without making it taste artificial.
- Old-fashioned rolled oats (½ cup): Don't use instant or steel-cut here; the texture needs that classic oat bite and slight chew.
- Vanilla protein powder (1 scoop, about 30g): This adds structure and protein without drying things out like some powders do—taste yours first if you're uncertain.
- Baking powder (½ tsp): Gives you that tender, almost cake-like crumb in the center.
- Salt (pinch): Balances sweetness and makes the cinnamon flavor pop.
- Coconut sugar or brown sugar (1 tbsp): The swirl's sweetness; brown sugar gives a deeper molasses note if you prefer.
- Ground cinnamon (1 tsp): Buy fresh if possible—old cinnamon tastes dusty and defeats the whole swirl moment.
- Melted butter or coconut oil (1 tsp): Binds the swirl mixture into a paste you can actually work with; don't skip this step.
Instructions
- Preheat and prep your ramekin:
- Set your oven to 350°F and lightly grease an 8–10 oz ramekin with a bit of butter or cooking spray. This matters because your bake will rise slightly and stick otherwise.
- Create your wet base:
- Mash that banana in a mixing bowl until it's almost smooth but still has a few tiny flecks—this texture becomes part of the charm. Whisk in the egg, milk, and vanilla extract until the mixture looks homogeneous and slightly frothy.
- Fold in the dry ingredients:
- Add the oats, protein powder, baking powder, and salt to the wet mixture and stir gently until just combined. Don't overmix; lumps are fine and keep the texture tender.
- Pour into your ramekin:
- Transfer the batter to your prepared ramekin and use the back of a spoon to smooth the top gently. It should fill about three-quarters full.
- Make your cinnamon swirl paste:
- In a small bowl, stir together the coconut sugar, cinnamon, and melted butter until it forms a paste that looks like wet sand. If it's too dry, add another half teaspoon of butter.
- Swirl with intention:
- Spoon small dollops of the cinnamon mixture across the top of your batter, spacing them out. Take a knife or skewer and drag it gently through the batter in curves and lines to create those beautiful swirls—think marbling, not blending.
- Bake until golden:
- Place the ramekin in the preheated oven for 22–25 minutes. You're looking for the edges to pull slightly from the sides and the top to turn golden brown, with the center still having a tiny bit of give when you touch it lightly.
- Cool and serve:
- Let it rest for 5 minutes—this isn't just tradition, the center continues cooking during this time. Serve warm, and if you have yogurt, nut butter, or fresh banana slices, pile them on top.
Save to Pinterest The moment this dish became something more than breakfast for me was when my friend with a sensitive stomach came over and said she could actually eat this without feeling bloated or sluggish afterward. She teared up a little, honestly, saying she'd missed having warm baked breakfast foods. That's when I realized protein and nutrition don't have to taste clinical—they can taste like love and home.
Why This Recipe Works So Well
The genius of baking oats with protein powder is that the moisture from the banana and egg keeps everything tender instead of that dense, rubbery texture you sometimes get from protein-heavy recipes. The cinnamon swirl isn't just flavor—it's visual proof that you cared enough to add a detail, even if you only spent ten minutes assembling everything. And honestly, a single ramekin means you're not left with six portions staring at you from the fridge, judging your willpower.
Customization Ideas That Actually Work
I've made this recipe at least fifteen times now, and each time I've played with something different. Chocolate protein powder with a dark cinnamon swirl tastes like a dessert breakfast, while adding half a teaspoon of instant coffee to the batter deepens everything beautifully. I once stirred crushed walnuts into the swirl paste, and the nuttiness against the cinnamon was extraordinary; another time I drizzled a tiny bit of maple syrup over the top before baking, and it created these caramelized edges that were almost sinful.
Storage and Make-Ahead Tips
You can mix your dry ingredients the night before and store them in a small container, then just combine with the wet ingredients and bake in the morning when you're actually hungry. The finished baked oats keep for three days in the fridge in an airtight container and reheat beautifully for about a minute in the microwave, though I'll admit they taste best eaten fresh and warm, straight from the oven with cold yogurt on top.
- If you're meal prepping, make the batter and freeze it unbaked in the ramekin for up to two weeks, then bake from frozen—just add about five extra minutes to your baking time.
- The cinnamon swirl can be mixed ahead and stored in a small jar, so you're literally just assembling on busy mornings.
- This recipe scales beautifully if you want to make two or three ramekins at once for a small gathering.
Save to Pinterest This single ramekin of baked oats has become my quiet ritual on mornings when I need something that tastes like home and fuels my body the way it deserves. It's proof that breakfast doesn't have to be complicated to be extraordinary.
Recipe Questions & Answers
- → Can I make this vegan?
Yes, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use plant-based milk. The texture remains wonderfully tender and the flavor profile stays intact.
- → What type of protein powder works best?
Vanilla whey or casein protein powder blends seamlessly into the batter, but you can also use unflavored or chocolate varieties depending on your preference. Plant-based protein powders work too, though they may absorb slightly more liquid.
- → Can I prepare this ahead of time?
Yes, you can assemble the mixture the night before and store it covered in the refrigerator. In the morning, let it sit at room temperature for 10 minutes while preheating the oven, then bake as directed. Leftovers reheat beautifully in the microwave for 30-60 seconds.
- → What can I use instead of a ramekin?
A small oven-safe dish like a 6-ounce custard cup, mini tart pan, or even a standard muffin tin works well. Adjust baking time slightly smaller vessels may need 18-22 minutes, while larger ones could require 25-28 minutes.
- → How do I know when it's done baking?
The edges should be golden and pulling slightly away from the sides, while the center feels just set when gently touched. A toothpick inserted should come out mostly clean with a few moist crumbs. Avoid overbaking, as the protein can become dry.
- → Can I double the recipe?
Absolutely, simply multiply all ingredients by the number of servings you need. You can use multiple ramekins or bake in an 8x8-inch square pan for approximately 25-30 minutes. This makes excellent meal prep for the week.