Save to Pinterest The smell of cinnamon baking always pulls me out of bed faster than my alarm ever could. One Sunday morning, I craved something warm and filling but didn't want to dirty half my kitchen or wait an hour for banana bread. I grabbed a ramekin, tossed in oats and a scoop of protein powder, mashed a browning banana, and hoped for the best. What came out of the oven was somewhere between a muffin top and the fluffiest baked pancake I'd ever tasted.
I started making this on weeks when I had back to back morning meetings and needed something I could prep while the coffee brewed. My neighbor once smelled it through the wall and knocked to ask if I was running a bakery. Now she texts me every time she makes it, usually with a photo of her swirl attempt and a joke about how mine always look better.
Ingredients
- Old-fashioned rolled oats: Blending them into flour gives the batter structure without feeling heavy, and they hold moisture beautifully so the texture stays soft even the next day.
- Vanilla or cinnamon protein powder: This is what turns a simple baked oat into a filling breakfast, I learned that unflavored works too if you bump up the vanilla extract.
- Baking powder: Just half a teaspoon is enough to give the oats a light, airy rise instead of turning dense and chewy.
- Ripe banana: The riper the better, those brown spots mean natural sweetness and a moist crumb that doesn't need extra sugar.
- Milk: Any kind works, I've used oat milk, almond milk, and regular dairy with equal success.
- Egg: It binds everything together and adds a little richness, you can try a flax egg but the texture will be slightly more crumbly.
- Vanilla extract: A small splash deepens all the warm flavors and makes your kitchen smell like a bakery.
- Maple syrup: Mixed with cinnamon and butter, it becomes that glossy swirl that bakes into sweet pockets on top.
- Cinnamon: The star of the swirl, it caramelizes just enough to add a hint of spice in every forkful.
- Melted butter or coconut oil: Helps the cinnamon mixture spread smoothly and adds a subtle richness to the swirl.
Instructions
- Preheat and prep your ramekin:
- Set your oven to 350°F and lightly grease a 10 to 12 oz ramekin with butter or oil. This prevents sticking and makes it easier to scoop out every last bite.
- Blend the oats:
- Pulse your oats in a blender or food processor until they turn into a fine flour. It should feel soft and powdery, not gritty.
- Mix the dry ingredients:
- Combine your oat flour, protein powder, baking powder, and a pinch of salt in a bowl. Whisk them together so the baking powder distributes evenly.
- Whisk the wet ingredients:
- In another bowl, mash your banana well, then whisk in the milk, egg, and vanilla until smooth. A few small banana lumps are fine and add texture.
- Combine wet and dry:
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Overmixing can make it dense, so stop as soon as you don't see dry streaks.
- Fill the ramekin:
- Pour the batter into your greased ramekin and smooth the top with the back of a spoon. It should fill about three quarters of the way up.
- Make and swirl the cinnamon topping:
- In a small bowl, stir together the maple syrup, cinnamon, and melted butter until glossy. Drizzle it over the batter, then drag a toothpick or knife through in a gentle zigzag to create swirls.
- Bake until set:
- Place the ramekin on a baking sheet and bake for 22 to 25 minutes. The center should feel firm when lightly pressed, and a toothpick should come out mostly clean with just a few moist crumbs.
- Cool and top:
- Let it cool for a few minutes so you don't burn your tongue. Top with banana slices, a dollop of Greek yogurt, or chopped nuts if you want extra crunch.
Save to Pinterest The first time I made this for a friend who was skeptical about anything with protein powder, she scraped the ramekin clean and asked if I was hiding cake batter in there. It became our Saturday morning ritual whenever she stayed over, and we started experimenting with different swirl flavors like peanut butter and chocolate. That little ramekin turned into something we both looked forward to, not just for the taste but for the quiet morning conversations that came with it.
Swapping and Substituting
If you don't have a banana on hand or just want a change, unsweetened applesauce works in the same amount and keeps everything moist. I've also used pumpkin puree in the fall, which pairs beautifully with the cinnamon and adds a seasonal twist. For the protein powder, chocolate or unflavored both work, just know that unflavored lets the banana shine more and chocolate makes it taste like a brownie for breakfast.
Texture Tips
The key to getting that fluffy, almost souffle like rise is not overmixing your batter and making sure your baking powder is fresh. I once used baking powder that had been sitting in my cupboard for over a year and the oats came out flat and dense. Now I do the freshness test, drop a pinch in warm water and if it doesn't fizz right away, I toss it and open a new tin.
Serving and Storing
This is best eaten warm straight from the oven, but I've also made it the night before and reheated it in the microwave for about 45 seconds with a splash of milk on top to keep it from drying out. It holds up surprisingly well in the fridge for up to two days. Sometimes I'll double the recipe and bake two ramekins at once, so I have one ready to grab on a busy morning.
- Top with a spoonful of almond butter for extra richness and a hit of healthy fats.
- If you love crunch, fold a tablespoon of chopped walnuts or pecans directly into the batter before baking.
- Pair it with a hot cup of coffee or chai, the warm spices echo beautifully and make the whole experience feel like a hug in a mug.
Save to Pinterest There's something quietly satisfying about pulling a golden, fragrant ramekin out of the oven and knowing it's all yours. Whether you eat it slowly with a spoon or devour it standing at the counter, it's the kind of breakfast that makes mornings feel a little more intentional.
Common Recipe Questions
- → Can I make this without protein powder?
Yes, you can omit the protein powder and add an extra 2-3 tablespoons of oat flour instead. The texture will be similar, though the protein content will be lower.
- → What can I substitute for banana?
Unsweetened applesauce works well as a banana replacement. Use about 1/2 cup and you may want to add a pinch of extra sweetener if desired.
- → Can I make this ahead of time?
Absolutely. Bake as directed, let cool completely, then refrigerate for up to 3 days. Reheat in the microwave for 45-60 seconds before serving.
- → How do I know when the oats are fully baked?
Insert a toothpick into the center. It should come out mostly clean with just a few moist crumbs. The top should feel set and spring back lightly when touched.
- → Can I bake this in a larger dish for multiple servings?
Yes, simply multiply the ingredients and use an 8x8 baking dish. Baking time will increase to 30-35 minutes. Check for doneness with a toothpick in the center.
- → Is this suitable for a gluten-free diet?
Use certified gluten-free oats and verify your protein powder is gluten-free. With these substitutions, this dish can be enjoyed on a gluten-free diet.