Breakfast · 30 min · american

Pecan Banana Baked Oatmeal

If you like rolled oats, you’ll love this American breakfast — 30 minutes from craving to table. Each serving lands at 618 calories with 18g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1/2 cup Rolled oats
• 1 Banana
• 1 Egg
• 2 tbsp Pecans
• 1 tsp Cinnamon
• 1 tbsp Maple syrup

Steps

1. Set your oven to 375°F and lightly grease a small baking dish (an 8-inch square or round dish works) with oil or butter.
2. Peel the banana into a medium bowl and mash it thoroughly with a fork until mostly smooth — a few tiny lumps are fine.
3. Whisk in the egg, maple syrup, cinnamon, and 2 tablespoons of water until well combined.
4. Fold in the rolled oats and chopped pecans until every oat is coated in the wet mixture.
5. Spread the mixture evenly into the baking dish and smooth the top with the back of a spoon.
6. Bake 22-25 minutes until puffed, set in the middle, and golden at the edges — a knife poked in the center should come out with no wet batter.
7. Cool 5 minutes (it firms up as it sits), then scoop into a bowl. Taste and drizzle with a little extra maple syrup if you want it sweeter.

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