These baked oats are soft, fluffy, and lightly sweetened with maple syrup. Made with applesauce instead of banana, this easy baked oats recipe has a cake-like texture and 21g of protein per serving. Perfect for meal prep or a healthy breakfast that tastes like dessert.
It seems that baked oat recipes often call for a ripe banana as a natural sweetener. If you’re looking for baked oats without banana, you’re in the right place. This recipe skips bananas entirely but still gives you soft, fluffy baked oats with just the right amount of sweetness—no weird texture, no overpowering flavor. It's like eating cake for breakfast!
Instead of banana, this version uses applesauce, which keeps the oats moist and tender while letting the cinnamon-vanilla flavor shine. It’s quick to make, naturally sweetened, and packed with protein—perfect for meal prep, a cozy breakfast, or a healthy snack.
Yes, you can make baked oats without banana—and they’re just as delicious.
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Why You'll Love This Recipe
- No banana flavor (or texture).
- Soft, fluffy, cake-like texture.
- Naturally sweetened with maple syrup.
- High-protein, high-fibre and super filling. Also gluten free!
- Made with simple pantry ingredients.
- Perfect for meal prep or single-serve ramekins.
- Customize the flavor with chocolate chips, nuts, etc.
Looking for more healthy treats? You'll love my Stracciatella Protein Ice Cream, Classic Vanilla Protein Ice Cream, Protein S'mores, High Protein Banana Pudding, Cottage Cheese Chocolate Pudding.
Ingredient Notes & Substitutions
Here's all the ingredients you'll need to make these blended baked oats:
- Applesauce: Replaces banana in this recipe, adding moisture and natural sweetness without a strong flavor.
- Egg: Acts as a binder and gives the baked oats a fluffy, cake-like texture.
- Vanilla Extract: Enhances the overall flavor.
- Maple Syrup: Naturally sweetens the baked oats and pairs well with cinnamon and vanilla. You could also use honey or agave.
- Vanilla Protein Powder: Boosts the protein content to 21g per serving and adds subtle vanilla flavor. I use Premier Protein Vanilla milkshake whey protein.
- Oat Flour: Forms the base of the baked oats and keeps the texture smooth. I blend up some old fashioned rolled oats into flour before blending the cake batter.
- Baking Powder: Helps the baked oats rise and stay light and fluffy.
- Cinnamon: Adds cozy warmth and flavor.
- Salt: Enhances flavor and balances sweetness.
Step-by-Step Instructions
Be sure to read the recipe card below for the full recipe and nutrition facts.
Preheat the oven to 350ºF. Grease a small baking dish or 2 ramekins.
(1) Add all ingredients except the chocolate chips to the bucket of a blender. Blend just until combined.
(2) Pour the batter into the greased baking dish. Sprinkle with chocolate chips. Bake for 20-25 minutes until a toothpick inserted in the centre comes out clean. Check sooner if you're baking in 2 ramekins.
(3) Cool for a few minutes, then enjoy!
How to Serve Baked Oats Without Banana
These baked oats are delicious on their own for breakfast, a snack, or dessert, but they're even better topped with:
- Vanilla Greek yogurt as an "icing".
- Fresh berries or sliced apples.
- A drizzle of maple syrup or honey.
- Nut butter or chopped nuts.
Variations
Apple Cinnamon Baked Oats:
Fold in 2–3 tablespoons of diced apple and an extra ½ teaspoon of cinnamon.
Blueberry Baked Oats:
Gently stir in 2-3 tablespoon fresh or frozen blueberries before baking. If using frozen, add them straight from the freezer.
Peanut Butter Baked Oats:
Swirl 1-2 tablespoons of peanut butter into the batter or add it on top before baking for a richer option.
Single-Serve Ramekins:
Divide the batter between ramekins for individual portions. Bake for 15–20 minutes, checking early.
Make Ahead & Storage Tips
I find that the baked oats tend to dry out after a couple of days. I recommend baking on the day you plan to enjoy it, or 1 day in advance. Store leftover baked oats in an airtight container at room temperature. Reheat in the microwave for 30 seconds for that warm, cake-like texture.
Frequently Asked Questions
Yes! Banana is often used in baked oats as a binder and sweetener, but it’s not essential. Applesauce works just as well, adding moisture and structure without overpowering the flavor.
Yes! As long as you use a moist substitute like applesauce and include a leavening agent (baking powder), baked oats without banana will still be soft and fluffy.
I like to use a vanilla whey protein powder because I think it tastes the best. You can use any vanilla protein powder that you like in this recipe.
Yes—just make sure your oat flour is certified gluten-free.
Absolutely. Ramekins bake faster, so start checking around 15 minutes.
If your baked oats are dry, they're probably overbaked. Be sure to check them with a toothpick early.
If you're not a fan of banana in baked oats, this recipe proves you don’t need banana for great texture or flavor. It’s easy, cozy, protein-packed, and endlessly customizable. The perfect healthy breakfast that tastes like cake.
More Healthy Breakfast Recipes
- High Protein Banana Pudding
- Non-Alcoholic Mimosa Mocktail
- Gingerbread Banana Bread
- Vegetarian Hash Brown Breakfast Casserole
Have you made these baked oats? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Baked Oats Without Banana
Ingredients
- ½ cup unsweetened applesauce
- 1 egg
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 scoop vanilla protein powder I use whey protein
- ½ cup oat flour
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
- 2 tablespoon mini chocolate chips optional
Instructions
- Preheat the oven to 350ºF. Grease a small baking dish or 2 ramekins.
- Add all ingredients except the chocolate chips to the bucket of a blender. Blend just until combined.
- Pour the batter into the greased baking dish. Sprinkle with chocolate chips. Bake for 20-25 minutes until a toothpick inserted in the centre comes out clean. Check sooner if you're baking in 2 ramekins.
- Cool for a few minutes, then enjoy!
Notes
- Protein content will depend on the brand of protein powder.
- Err on the side of underbaking, as the baked oats can get dry if overbaked.
- I use Premier Protein Vanilla Milkshake Whey Protein Powder. The texture may differ if you use another type of protein.
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