Save There's something about the smell of cinnamon hitting a warm oven that makes everything feel intentional, even at 7 AM when I'm barely awake. I stumbled onto this recipe on a Tuesday morning after buying too many bananas and realizing my usual oatmeal routine felt stale. What started as an experiment in my smallest ramekin became the breakfast I now make when I want something that feels indulgent but actually fuels me for hours.
I made this for my roommate once when she mentioned her protein shake routine was getting boring, and watching her face when she pulled it out of the oven told me everything. She came back the next morning asking for the recipe, but by then I'd already written it down on a sticky note I left on her door. Now we make a batch of these on Sunday nights for those mornings when we need something that feels like self-care.
Ingredients
- Old-fashioned rolled oats (1/2 cup): Blending them into flour creates a tender crumb, though I've learned not to over-blend or you'll end up with paste.
- Vanilla or cinnamon protein powder (1 scoop): This is what transforms oats into actual breakfast protein, and I prefer vanilla because it lets the cinnamon shine.
- Baking powder (1/2 tsp): The secret lift that makes this fluffy rather than dense.
- Salt (pinch): Honestly tiny, but it wakes up all the flavors.
- Mashed banana (1 medium, about 1/2 cup): Use ripe bananas with brown spots because they're sweeter and blend smoother.
- Milk (1/3 cup): Dairy or non-dairy both work, but oat milk adds a subtle sweetness I enjoy.
- Egg (1 large): Provides structure and richness that makes this taste less like health food.
- Vanilla extract (1/2 tsp): A small amount that rounds out everything without being obvious.
- Maple syrup or honey (1 tbsp for swirl): Either works, though maple syrup swirls more elegantly.
- Cinnamon (1/2 tsp): Use fresh cinnamon from a container you've had less than a year, or it'll taste dusty.
- Melted butter or coconut oil (1/2 tsp): Makes the swirl actually swirl instead of sitting on top.
Instructions
- Heat your oven and prep:
- Preheat to 350°F and lightly grease a 10-12 oz ramekin with butter or oil so your finished oat cake releases cleanly. Make sure your oven rack is positioned in the middle for even baking.
- Transform oats into flour:
- Pour oats into a blender or food processor and pulse until fine and flour-like, about 30-45 seconds. Don't overdo it or you'll end up with oat butter instead of oat flour.
- Combine the dry team:
- Whisk together your oat flour, protein powder, baking powder, and salt in a medium bowl until everything is evenly distributed. This step prevents pockets of unmixed protein powder later.
- Make the wet mixture:
- In another bowl, whisk the mashed banana, milk, egg, and vanilla extract until completely smooth and combined. The banana should have no lumps and the mixture should look uniform.
- Bring wet and dry together:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, about 15-20 strokes. A few small lumps are fine and actually preferable to overmixing, which makes things tough.
- Fill your ramekin:
- Pour the batter into your prepared ramekin and smooth the top with a spatula so it bakes evenly. Leave just a tiny bit of space at the top since it will rise slightly.
- Create the cinnamon magic:
- Mix maple syrup, cinnamon, and melted butter in a small bowl until combined, then drizzle it over the batter in a loose pattern. Use a toothpick or thin knife to gently drag through the syrup, creating swirls that look intentional.
- Bake until set:
- Place in the oven for 22-25 minutes until the center is mostly set and a toothpick inserted comes out mostly clean with just a few moist crumbs. The top should look golden and slightly springy to the touch.
- Cool and enjoy:
- Let it cool for a few minutes so you don't burn your mouth, then top with sliced banana, Greek yogurt, or nuts if you want extra texture. Eat it straight from the ramekin while it's still warm.
Save There was a morning last month when my neighbor knocked on my door because she smelled cinnamon from the hallway and genuinely thought I was baking something from a bakery. Handing her a warm ramekin felt like sharing something small but genuine, and she texted me later that she'd bought her own ramekin and was making these every other day.
Timing and Temperature Matter
I used to bake this at 375°F because I was impatient, and it would brown too fast on top while staying gooey underneath. Dropping to 350°F was a game-changer because it gives the center time to cook through while the top develops that gorgeous golden color. Oven temperatures vary, so start checking around the 20-minute mark with a toothpick to find your oven's rhythm.
Banana Ripeness Changes Everything
I learned this the hard way when I used a barely-yellow banana and the batter tasted aggressively starchy instead of naturally sweet. A ripe banana with brown speckles mashes smoothly and brings actual sweetness, so you're not relying entirely on the swirl's maple syrup for flavor. If your banana isn't ripe enough, you can add a touch more maple syrup to the batter itself, though the swirl matters more for texture and drama.
Make It Your Own
The protein powder flavor you choose shifts the entire personality of this breakfast, and I've had excellent results with cinnamon, vanilla, chocolate, or even plain unflavored powders. Some mornings I swap the banana for applesauce and add cocoa powder to the dry ingredients, which tastes like chocolate banana cake. You can also stir chopped nuts or dark chocolate chips directly into the batter before baking if you want extra texture and flavor.
- If you're out of maple syrup, honey or even brown sugar mixed with water works for the swirl.
- Make this the night before and bake it in the morning while you're having coffee, since prep only takes 10 minutes.
- Top with Greek yogurt or a drizzle of nut butter if you want to add creaminess and extra protein.
Save This breakfast has become my answer to mornings when I want something that tastes indulgent but actually serves my body. It's the kind of small ritual that makes waking up feel intentional instead of rushed.
Recipe FAQ
- → Can I make this ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. When ready to enjoy, simply add the cinnamon swirl and bake. You can also bake it completely, refrigerate, and reheat in the microwave for 30-60 seconds.
- → What protein powder works best?
Vanilla or cinnamon-flavored whey or plant-based protein powder both work beautifully. Unflavored protein powder is also fine, though you may want to add a pinch more cinnamon. Chocolate protein creates a different flavor profile that pairs well with banana.
- → Can I make this dairy-free?
Absolutely. Use non-dairy milk like almond, oat, or coconut milk, swap butter for coconut oil in the swirl, and choose a plant-based protein powder. The texture and flavor remain excellent.
- → How do I know when it's done baking?
The oats are finished when the center is set and a toothpick inserted comes out mostly clean—some moist crumbs are fine, but it shouldn't be wet. The top should be lightly golden, and you'll notice a wonderful cinnamon aroma filling your kitchen.
- → Can I use whole oats instead of blending?
While you can use whole oats, blending them creates a lighter, fluffier texture similar to traditional baked goods. Whole oats will result in a chewier, denser consistency. If you prefer the convenience, quick-cooking oats can be used without blending.
- → What toppings go well with this?
Sliced fresh banana adds creaminess, Greek yogurt provides extra protein and tang, and chopped walnuts or pecans offer crunch. A drizzle of peanut butter, almond butter, or additional maple syrup also complements the cinnamon flavors beautifully.