Cinnamon Swirl Protein Banana Oats

There's something magical about cracking an egg into a bowl of mashed banana at 7 AM when you're too hungry to wait for traditional pancakes. This ramekin of baked oats happened by accident one morning when I was tired of choosing between protein powder and actual breakfast, so I just threw everything together and hoped for the best. What emerged from the oven was warm, tender, and tasted like banana bread met a protein pancake, with cinnamon swirls that made my kitchen smell like a bakery. Now it's my go-to when I want something that feels indulgent but actually fuels my day.

I made this for my roommate once when she complained about protein powder tasting chalky in her oatmeal, and watching her fork into this warm ramekin right out of the oven changed everything. She asked for the recipe before she even finished eating, which told me this wasn't just a solo breakfast thing. Now whenever someone visits and asks what I'm making, this is the dish that gets people genuinely excited about eating something healthy.

Ingredients

• 1 medium ripe banana, mashed: Use one that's dotted with brown spots, because that sweetness matters when you're skipping added sugar.
• 1 large egg: Room temperature eggs blend smoother into the batter, so pull it out of the fridge a few minutes before cooking.
• ½ cup unsweetened milk of choice: Oat milk adds creaminess, but almond milk keeps things lighter, so choose based on your mood.
• 1 tsp vanilla extract: This tiny amount makes the whole thing taste less like a protein shake and more like actual cake.
• ½ cup old-fashioned rolled oats: Don't use instant oats here, they'll turn mushy and lose that tender crumb texture you're after.
• 1 scoop vanilla protein powder: The vanilla kind keeps everything cohesive flavor-wise, though chocolate works if you're feeling adventurous.
• ½ tsp baking powder: This is what gives you that fluffy rise, so don't skip it thinking it won't matter in something this small.
• Pinch of salt: It sounds minimal, but it actually balances the sweetness and brings out the banana flavor.
• 1 tbsp coconut sugar or brown sugar: Coconut sugar dissolves slightly slower, creating these beautiful pockets of cinnamon sweetness throughout.
• 1 tsp ground cinnamon: Fresh cinnamon makes a visible difference here, so if your jar is over a year old, grab a new one.
• 1 tsp melted butter or coconut oil: The butter makes the swirl mixture sticky enough to stay put when you swirl it, while coconut oil works if you're keeping things dairy-free.

Instructions

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Preheat and prep your ramekin:

Get your oven to 350°F and lightly grease that single-serving ramekin so nothing sticks to the sides. A little butter rubbed around the inside is all you need.

Mash and mix the wet base:

In a bowl, mash the banana until it's mostly smooth with just a few small lumps, then whisk in the egg, milk, and vanilla until everything comes together. You're looking for a pourable consistency, not thick like a paste.

Fold in the dry ingredients:

Stir in the oats, protein powder, baking powder, and salt until there are no streaks of powder left. Don't overmix, just combine until you stop seeing dry spots.

Pour into your ramekin:

Pour the batter into the greased ramekin and smooth the top with the back of a spoon so it bakes evenly. Leave it just under halfway full to give it room to rise.

Make the cinnamon swirl paste:

Mix the coconut sugar, cinnamon, and melted butter in a small bowl until it becomes a thick, spreadable paste. You want it thick enough to hold together when you swirl it.

Swirl with intention:

Drop small spoonfuls of the cinnamon mixture over the top of the batter, then drag a knife or skewer through it in gentle zigzag motions. Don't overdo it, the swirls should peek through the surface.

Bake until golden:

Bake for 22 to 25 minutes until the center is just set and the top turns golden brown. It should jiggle slightly in the very middle when you gently shake the ramekin, meaning it'll continue cooking as it cools.

Rest and enjoy:

Let it cool for 5 minutes so the structure sets, then dig in warm. Top with yogurt, fresh banana slices, or a drizzle of nut butter if you want to make it even more indulgent.

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The moment I realized this was special was when I made it for someone dealing with a strict diet, and they actually teared up a little eating something warm and sweet that fit their needs. That's when breakfast stopped being just breakfast and became proof that you don't have to sacrifice taste for nutrition.

Flavor Swaps That Actually Work

This recipe is forgiving enough that you can play around without ruining it. I've done chocolate protein powder with a cocoa and cinnamon swirl, and added espresso powder for those mornings when coffee alone isn't enough. Almond butter swirled on top instead of the cinnamon combo creates something almost croissant-like, and even adding a handful of blueberries to the batter turns it into something completely different. The banana stays as your anchor, so anything you add just builds on what's already good.

Why Single Serve Actually Changes Everything

Making breakfast in a ramekin means you're not batch cooking for a week, which sounds like less food but actually makes you more likely to actually make it. There's something about portion control that makes it feel less overwhelming, and by the time it's cool enough to eat, you're genuinely hungry instead of just going through the motions. It also means if you're experimenting with flavor combinations, you can test something weird without committing a whole pan to it.

Make It Your Own

The beauty of this recipe is that it's forgiving in the best way, so don't be afraid to swap things based on what's in your kitchen right now. Your protein powder doesn't have to be vanilla, your milk doesn't have to be unsweetened, and your swirl doesn't have to be cinnamon, though that combination is honestly unbeatable. The core of banana, egg, oats, and protein is what makes this work, so everything else is just you deciding what morning tastes like today.

• Vegan version: Use a flax egg (1 tbsp ground flax plus 3 tbsp water) and any plant-based milk.
• Extra texture: Toss in chopped nuts, chocolate chips, or granola pieces right after you pour the batter.
• Make it richer: Top with Greek yogurt or a dollop of almond butter while it's still warm so it melts into the cracks.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This ramekin of baked oats has become my proof that you don't need complicated recipes or weird ingredients to make breakfast feel special. Every time I pull it out of the oven warm and golden with those cinnamon swirls peeking through, I remember why I love cooking for myself.

Recipe FAQs

→ Can I make these baked oats ahead of time?

Yes, these baked oats reheat beautifully. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Warm in the microwave for 30-60 seconds before serving, adding a splash of milk if needed to restore moisture.

→ What protein powder works best?

Vanilla whey or casein protein powder provides the best flavor and texture, but plant-based options like pea protein also work well. Unflavored protein powder lets the banana and cinnamon shine, while chocolate protein powder adds a rich twist.

→ Can I use fresh oats instead of rolled oats?

Stick with old-fashioned rolled oats for the best texture. Steel-cut oats remain too firm even after baking, and instant oats may become mushy. Rolled oats provide the perfect tender yet hearty consistency.

→ How do I know when the oats are fully baked?

The oats are done when the center is just set and no longer jiggles, and the top is golden brown. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. The edges will pull slightly away from the ramekin.

→ Can I double this recipe for multiple servings?

Absolutely. Multiply the ingredients and divide between multiple ramekins or bake in a standard 8x8 inch baking dish. Adjust baking time accordingly—ramekins take 22-25 minutes, while a larger dish may need 30-35 minutes.

→ What can I substitute for the egg?

For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). Mashed banana or applesauce can also work, though the texture becomes denser.