Cinnamon Swirl Protein Banana Baked Oats

There's something magical about waking up to the smell of cinnamon and banana baking in a single ramekin—like someone discovered the secret to turning breakfast into an actual hug for your stomach. I stumbled onto this recipe on a random Tuesday morning when I had protein powder sitting in the pantry and a banana that was just past its prime, and honestly, I wasn't expecting much. What came out of the oven was warm, fluffy, and so satisfying that I've made it at least twice a week since. It tastes like banana bread had a beautiful baby with a protein pancake, and somehow that baby is ready to eat in under 40 minutes.

I made this for my roommate one weekend when she was lamenting her protein shake fatigue, and watching her face light up when she took that first bite—still warm, still slightly jiggly in the center—reminded me why I love cooking for people. She asked for the recipe immediately, and now she texts me photos of her creations like we're in some kind of baked oat club. These little moments turn a recipe into something worth repeating.

Ingredients

• Old-fashioned rolled oats (1/2 cup or 45 g): These need to be blended into flour first—it creates a tender crumb instead of a gritty texture, and the extra step is honestly worth it.
• Vanilla or cinnamon protein powder (1 scoop, about 30 g): This is your secret weapon for keeping you satisfied; choose a flavor that doesn't clash with the banana and cinnamon vibe.
• Baking powder (1/2 tsp): Non-negotiable for that fluffy lift you're craving in the center.
• Salt (pinch): It sneaks into the background and makes everything taste more like itself.
• Ripe banana, mashed (1 medium, about 1/2 cup): The more freckled the banana, the sweeter and more developed the flavor—this is not the time for a pale, firm banana.
• Milk (1/3 cup or 80 ml): Dairy or non-dairy both work beautifully; I've used everything from oat milk to regular cow's milk without complaint.
• Large egg (1): This binds everything and contributes to that custardy center that makes it special.
• Vanilla extract (1/2 tsp): A small amount that rounds out the flavor without screaming vanilla.
• Maple syrup or honey (1 tbsp): This is the glue for your cinnamon swirl, so don't skip it or substitute it with something too thick.
• Cinnamon (1/2 tsp): Freshly opened if possible—old cinnamon tastes like dust, and you deserve better.
• Melted butter or coconut oil (1/2 tsp): Just enough to make the swirl drizzle-able and help the cinnamon distribute evenly.

Instructions

Preheat and prep:

Set your oven to 350°F and lightly grease a 10–12 oz ramekin—I use a quick spray of cooking oil, but a tiny smudge of butter works too. This matters because you want it to slide out cleanly when you're ready to eat.

Blend your oats:

Pulse the rolled oats in a blender or food processor until they look like coarse flour; this usually takes 20–30 seconds and transforms the entire texture. Don't overthink it or turn them into powder—you want a little texture still there.

Mix the dry team:

Whisk together the oat flour, protein powder, baking powder, and salt in one bowl until everything is evenly distributed. Take an extra second to break up any lumps in the protein powder.

Combine the wet ingredients:

In a separate bowl, whisk the mashed banana, milk, egg, and vanilla extract until smooth and cohesive. The banana should be fully incorporated—no chunks.

Bring wet and dry together:

Pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are okay, but overmixing makes it tough. This is where you learn to stop yourself from stirring—that restraint matters.

Pour and smooth:

Transfer the batter to your prepared ramekin and use the back of a spoon to smooth the top so it bakes evenly. Leave just a tiny bit of surface tension rather than pressing it flat.

Make the cinnamon swirl:

In a small bowl, stir together the maple syrup, cinnamon, and melted butter until it looks like a loose paste. Drizzle this in a spiral pattern over the batter, then use a toothpick or thin knife to gently drag through the swirl, creating those pretty marbled lines.

Bake with patience:

Slide the ramekin into the oven and bake for 22–25 minutes, watching for the moment when the edges are set but the center still has a tiny jiggle. A toothpick inserted in the thickest part should come out mostly clean, maybe with a crumb or two.

Cool slightly and savor:

Let it rest for 2–3 minutes before diving in—this helps the structure set without being so firm that you lose that warm, custardy middle. Top with sliced banana, Greek yogurt, or nuts if you're feeling fancy.

Save to Pinterest

My favorite moment with this recipe happened on a gray, rainy morning when I was genuinely too tired to think about breakfast, and somehow this little ramekin delivered exactly what I needed—something warm, something sustaining, something that felt like I'd actually taken care of myself. That's the real win here: it tastes indulgent but keeps you grounded and satisfied for hours.

Why This Works So Well

The genius of this recipe is the balance between the moisture from the banana and egg and the structure from the blended oats and protein powder. What you get is something that's tender and almost custardy in the middle, with edges that have a gentle crust, and the whole thing holds together without being dense or gummy. It's a texture thing that separates this from just blending everything into a smoothie and drinking it.

Customizing Your Bowl

Once you nail the base recipe, there's a ton of room to play without losing the soul of it. I've swapped the banana for applesauce on days when I didn't have ripe fruit, and it still turned out beautiful—denser, maybe, but in a grounding way. The protein powder flavor matters too; chocolate protein powder turns this into something almost dessert-adjacent, while vanilla keeps it light and breakfast-forward.

Breakfast That Actually Sticks

There's a real difference between a breakfast that fills a hole and one that genuinely sustains you through your morning, and this recipe sits firmly in the second category. The combination of protein, fiber from the oats, and the natural sugars from the banana creates a slow, steady energy rather than a spike-and-crash situation. Plus, eating it warm straight from the oven is its own kind of ritual that makes you actually present for the meal instead of just inhaling it on your way out the door.

• If you're meal-prepping, these also keep beautifully in the fridge for 3–4 days and reheat in the microwave in about 30 seconds.
• The cinnamon swirl is optional but honestly feels like the difference between breakfast and a little celebration.
• Make it a night-before-prep situation and you'll have zero excuses to skip a real breakfast.

Save to Pinterest

This is the kind of recipe that lives in your rotation without becoming boring, and that's worth something. Make it whenever you need breakfast to feel like an act of self-love rather than an obligation.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare the batter the night before and store it in the refrigerator. Bake fresh in the morning, or bake ahead and reheat for 30-45 seconds in the microwave.

→ What protein powder works best?

Vanilla or cinnamon whey or casein protein powder blends smoothly. Plant-based options like pea or vanilla protein powder also work well. Avoid unflavored varieties if you prefer sweeter results.

→ How do I know when it's done baking?

The edges should be lightly golden, and the center set but still moist. A toothpick inserted into the middle should come out mostly clean with a few moist crumbs.

→ Can I use quick oats instead of rolled oats?

Quick oats work but may create a softer, less textured result. For best texture and structure, old-fashioned rolled oats blended into flour provide superior consistency.

→ Is this freezer-friendly?

Absolutely. Bake completely, cool, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.

→ Can I make this dairy-free?

Use dairy-free milk like almond, oat, or coconut milk, swap butter for coconut oil in the swirl, and choose a plant-based protein powder to make it completely dairy-free.