If you love baked oats but aren't a huge fan of banana flavor, you have to try these Baked Oats Without Banana. They're fluffy, cake-like, and made with gluten-free oats, Greek yogurt, vanilla protein powder, and naturally sweetened with maple syrup for a high-protein breakfast you'll love.
I believe breakfast should taste delicious & nourish your body, which is why I tested this baked oats recipe hundreds of times to get the texture and flavor just right. Every recipe I share is gluten-free, refined sugar-free, and developed to work, not just look good.
A Quick Look At The Recipe
- Total Time: 30 minutes
- Recipe Difficulty: Easy
- Cooking Method: Baked
- Main Ingredients: Rolled oats, Greek yogurt, protein powder, refined sugar-free dark chocolate chips
- Dietary Info: Gluten-free, refined sugar-free, high protein
- Serves: 8
- Calories: 394 per serving
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These are amazing! Like a dessert!! My kiddos wanted second helpings.
I topped it with almond butter and some maple syrup!
- amy
These banana-free baked oats solve the biggest complaint I hear: people hate the taste of banana in baked oats. Instead, Greek yogurt adds protein & moisture, protein powder brings structure & protein, maple syrup caramelizes & sweetens, & refined sugar-free dark chocolate chips make it indulgent.
If you love oat recipes, try my Oat Flour Waffles, Strawberries and Cream Overnight Oats, Biscoff Baked Oats, or my Cinnamon Roll Baked Oats.
Why You'll Love This Recipe
- No Banana Taste: Enjoy delicious baked oats without the overpowering banana flavor.
- Protein-Packed: Greek yogurt, protein powder, and eggs provide 17g of protein per serving.
- Meal Prep Friendly: Bake and store in the fridge for up to 5 days.
- Minimal Clean Up: Blend and bake in one pan. No extra dishes or mixers needed.
- Naturally Sweet: Maple syrup adds flavor and nutrients without refined sugar.
Key Ingredients
- Rolled Oats: Give these baked oats a cake-like texture. Quick oats get mushy, so I always use certified gluten-free rolled oats.
- Greek Yogurt: Replaces banana, adds moisture and protein.
- Vanilla Protein Powder: Protein powder helps the baked oats hold together. My favorite to use is Promix French Vanilla Protein Powder; plant-based or whey proteins will both work great.
- Maple Syrup: Creates caramelized edges when baked and adds natural sweetness to the recipe.
- Chocolate Chips: I always use refined sugar-free dark chocolate chips.
Substitutions & Variations
- Sweeteners: You can swap the maple syrup for honey (not vegan), agave, or date syrup.
- Vegan Options: Use coconut or cashew yogurt instead of Greek yogurt, and dairy-free chocolate chips.
- Protein & Texture: If you skip protein powder, add an extra cup of oats to keep the structure of the baked oats.
- Vegan Egg Swaps: Replace eggs with flax eggs (whisk 2 tablespoons of ground flax with 6 tablespoons of water, let sit 5 minutes).
- Milk: Any milk works, oat, soy, cow, or cashew milk.
- Mix-Ins & Variations: Swap chocolate chips for nuts, dried cranberries, or raisins. For fun variations, try swirling in peanut butter, or make a berry version with mixed berries and a hint of lemon zest.
How To Make Baked Oats Without Banana
- Step 1: In a blender, combine rolled oats, Greek yogurt, vanilla protein powder, eggs, milk, maple syrup, baking powder, and salt. Blend on medium-high for 45-60 seconds until smooth, like thick pancake batter. Gently fold in 1 cup of chocolate chips.
- Step 2: Lightly grease or line a 9x9-inch pan with parchment paper. Pour the batter into your prepared pan, spreading it evenly. Top with a few more chocolate chips and a pinch of flaky sea salt if desired.
- Step 3: Bake at 350°F (175°C) for 25-30 minutes until golden and fully baked in the center. The edges should be crisp, and a toothpick inserted in the middle should come out with just a few moist crumbs.
- Step 4: Cool in the pan for 10 minutes, then slice into 8 squares. Store in the fridge up to 5 days or freeze portions for up to 3 months.
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Expert Tips
- Don't Over-Bake: Baked oats continue cooking after they come out of the oven, so pull them when the center is just done for the perfect texture.
- Blend Thoroughly: Make sure there are no oat chunks in the batter, as they can create uneven pockets. Blend an extra 15 seconds if needed.
- Use Real Pure Maple Syrup: Avoid using pancake syrup, which won't caramelize properly and can make the oats sticky instead of tender.
Pairing Ideas
I love topping these baked oats with my homemade cinnamon peanut butter or whipped honey!
If you like high-protein baked breakfasts, try my Banana Chocolate Chunk Muffins or Banana Blackberry Oatmeal Muffins.
Baked Oats Without Banana Frequently Asked Questions
Yes! You can make banana-free baked oats by using Greek yogurt, eggs, vanilla protein powder, almond milk, baking powder, and maple syrup. This combo keeps the oats moist, fluffy, and protein-packed, with a soft, cake-like texture.
Great substitutes for banana in oats include Greek yogurt, pumpkin purée, applesauce, or mashed sweet potato.
For banana-free oat bars, use Greek or coconut yogurt, applesauce, pumpkin purée, flax eggs, or nut butter.
Refined Sugar-Free Desserts & Breakfasts
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📖 Recipe
Baked Oats Without Bananas
Ingredients
- 2 Cups Rolled Oats gluten-free
- 1 Cup Greek Yogurt
- 1 Cup Maple Syrup
- 2 Eggs
- ½ Cup Almond Milk
- 1 Cup Vanilla Protein Powder
- 1 Cup Dark Chocolate Chips refined sugar free
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
Instructions
- In a blender, combine rolled oats, Greek yogurt, vanilla protein powder, eggs, milk, maple syrup, baking powder, & salt. Blend on medium-high for 45-60 seconds until smooth, like thick pancake batter. Gently fold in 1 cup of chocolate chips.
- Lightly grease or line a 9x9-inch pan with parchment paper. Pour the batter into your prepared pan, spreading it evenly. Top with a few more chocolate chips and a pinch of flaky sea salt if desired.
- Bake at 350°F (175°C) for 25-30 minutes until golden and fully baked in the center. The edges should be crisp, and a toothpick inserted in the middle should come out with just a few moist crumbs.
- Cool in the pan for 10 minutes, then slice into 8 squares. Store in the fridge up to 5 days or freeze portions for up to 3 months.
Notes
- Don't Over-Bake: Baked oats continue cooking after they come out of the oven, so pull them when the center is just done for the perfect texture.
- Blend Thoroughly: Make sure there are no oat chunks in the batter, as they can create uneven pockets. Blend an extra 15 seconds if needed.
- Use Real Pure Maple Syrup: Avoid using pancake syrup, which won't caramelize properly and can make the oats sticky instead of tender.
Nutrition
Save This Recipe!
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Amy Andrew says
These are amazing! Like a dessert!!
My kiddos wanted second helpings.
I topped with almond butter and some maple syrup!
Emmy Clinton says
Amy! I am so glad you and the kids loved these! Thanks for sharing ❤️
Jill says
Making these this week. I want to make them vegan how would I incorporate a flax egg?