TRAINAI RECIPE · BREAKFAST
Banana Walnut Baked Oats
Makes 2 portions. Mash the banana thoroughly to sweeten the oats without syrup.
- Prep
- 10 min
- Cook
- 30 min
- Recipe yield
- 2 servings
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 2 equal servings. Weigh grains and proteins in the raw or cooked state listed.
- 100 g rolled oats, dry
- 180 g banana, peeled
- 240 g unsweetened fortified soy beverage
- 20 g walnuts
- 12 g ground flaxseed
- 2 g ground cinnamon
- 4 g baking powder
Ingredient notes
Vegan ingredients.
Contains: gluten-containing ingredients, soy, tree nuts. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Heat oven to 180°C / 350°F. Line a small baking dish. Mash banana and mix with soy beverage and ground flaxseed; stand for 5 minutes.
- Stir in oats, cinnamon, baking powder and chopped walnuts. Spread evenly in the dish.
- Bake 28–30 minutes until the center is set and the top is golden. Rest 5 minutes and cut into 2 equal servings.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
