These Maple Banana Baked Oats are UNREAL! If you’re a porridge lover during the winter months like me, then you’ll absolutely adore this recipe for baked oats. They’re wholesome and hearty, as well as filling and a little on the fancy side – if that’s how you like your breakfasts. The main components of this recipe can be whizzed up in a blender, with the oats and chocolate chips added at the end before baking. Top everything off with a caramelised banana that’s been cooked in 100% Pure Canadian Dark Maple Syrup for that rich and luxurious flavour and an extra drizzle of syrup for good measure. This recipe will brighten up your day and start it off in just the right way!
This post is kindly sponsored by Maple From Canada UK.
What ingredients do you need to make this Maple Banana Baked Oats?
- Oats. I like using Jumbo Oats for this recipe for that true chunky texture, but regular rolled oats would work. You can also whizz your oats into the main mixture in the blender if you prefer a smooth cakey texture to your bowl.
- Eggs. Use medium free-range eggs for this recipe.
- Nut butter. I’m a huge fan of peanut butter (with crunch) but any sort of nut butter would suffice. Cashew, almond and walnut are some of my favourite alternatives that pair perfectly with 100% Pure Canadian Maple Syrup.
- Milk. While I usually use almond milk in any baked oats recipe, regular cows milk or other plant-based alternatives are fine to swap in.
- 100% Pure Canadian Dark Maple Syrup. The ultimate addition for depth of flavour. Dark Canadian maple syrup gives these baked oats a more pronounced, caramelised flavour.
- Spices and leaveners. A dash of cinnamon and baking powder will help give roundness in flavour, and the right type of rise for your baked oats.
- Chocolate chips. The bigger the chips, the better. This helps create beautiful pools of melted chocolate on top of your oats.
- Bananas. You’ll ideally want a large knife rather than a paring knife to cut through your marshmallows.
- Butter. Make sure you’re using unsalted butter with a high fat content, and not margarine or spread. This is for caramelising your sliced bananas.
- 100% pure Canadian maple sugar. This will complement the sweetness of the maple syrup for a true caramel flavour.
What makes these Maple Banana Baked Oats so good?
If you’re looking for a reason to make this baked oats bowl, here’s why I love it:
- It’s got the most beautiful texture from the jumbo oats, velvety 100% Pure Canadian Maple Syrup and sweet, soft bananas.
- It’ll keep you full until lunch!
- Make it in 5 minutes, then whack it in the oven while you shower. It cooks in 25 minutes – meaning you can get ready in the morning while it bakes.
- It’s the perfect alternative to porridge at this time of year.
- This makes enough for two, so either share with a loved one or keep it in the fridge overnight for the next day. Simply make your caramelised banana fresh on the day of eating.
How do you make these Maple Banana Baked Oats?
- First, preheat your oven to 180C / 350F.
- Next, add all of the ingredients to a blender, except for the oats and chocolate chips. Blend until smooth.
- Thirdly, pour the oat mixture into an oven-safe bowl, mug or ramekin.
- Then, stir in the oats and chocolate chips.
- Bake for 20-25 minutes while making your caramelised bananas.
- Remove from the oven and add your caramelised banana and a drizzle of 100% Pure Canadian Dark Maple Syrup.
Did you know?
Maple syrup is classed based on its colour and flavour profile. The colours and flavours will change throughout the spring harvest and range from a light, delicate taste through to a dark, strong taste. Using the correct maple syrup in recipes changes everything.
Golden. This syrup comes from maple sap harvested at the very beginning of the season and has a sweet, delicate flavour. Perfect for topping yoghurts and ice cream.
Amber. A pure, rich taste and a magnificent amber colouring, this is fantastic for vinaigrettes and desserts.
Dark. This syrup has a more pronounced caramel flavour – perfect for cooking, baking and sauces and especially good for fruity dishes.
Very dark. This syrup is harvested at the end of the season and has a rich and distinctive flavour. Beautiful for sauces and glazes.
See how I made these Maple Banana Baked Oats over on Instagram!
Maple Banana Baked Oats
Ingredients
For the oats
- 80 g Jumbo oats
- 120 ml almond milk
- 2 large eggs
- 2 tbsp 100% pure Canadian maple syrup preferably dark syrup for its robust taste
- 2 tbsp peanut butter
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 40 g chocolate chips
For the caramelised banana
- 1 ripe banana
- 1 tbsp 100% pure Canadian maple sugar
- 1 tbsp cold water
- 10 g unsalted butter
Instructions
To make the oats
- Preheat your oven to 180C / 350F.
- Add all of the ingredients to a blender, except for the oats and chocolate chips, and blend until smooth.
- Divide the oat mixture between two oven-safe bowls, mugs or ramekins.
- Stir in the oats and sprinkle over the chocolate chips.
- Bake for 25 minutes.
For the caramelised bananas
- Cut your banana in half lengthways then heat the maple sugar over a low heat in a non-stick frying pan. After a few minutes, the sugar will start to caramelise around the edges of the pan. Keep cooking until it's turned a golden amber colour, swirling the pan as you go. And be patient – if the heat is too high, it may burn!
- Remove from the heat and stir in the butter, 100% pure Canadian maple syrup and 1 tbsp of cold water. This is to stop the caramel from cooking any further.
- Add the banana cut side down and return to the heat; cook for 1-2 minutes and then turn over. The bananas should have taken on the caramel colour.
To serve
- Remove your baked oats from the oven, top with half a caramelised banana and an extra drizzle of 100% pure Canadian maple syrup – preferably dark for its robust flavour!
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