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Banana Flaxseed Oatmeal Bake

By Robin Plotkin, RD LD and Kylie Held


Imagine oatmeal baked in individual ramekins to create a breakfast that is crisp on the outside but has a slightly doughy center. The addition of cinnamon and raisin make this breakfast reminiscent of a warm, freshly baked cinnamon raisin oatmeal cookie.






1 1/3 cup                old fashioned oats
¼ cup                     ground flaxseed
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ cup                     raisins
2 tablespoons           walnuts, roughly chopped
1 cup                      mashed banana
4     egg whites
1 teaspoon              vanilla extract


Method of Preparation

  1. Preheat oven to 350o F.
  2. Grease 4 (16-ounce) oven-safe ramekins with non-stick cooking spray. Set aside.
  3. In a large bowl, mix together old fashioned oats, ground flaxseed, cinnamon, baking powder, salt, raisins, and walnuts.
  4. In a separate bowl mix together mashed banana, egg whites, and vanilla extract.
  5. Pour wet ingredients into dry ingredients and quickly stir everything together.
  6. Divide batter among the 4 greased ramekins.
  7. Bake for 20 minutes. Serve hot.


Yield and Servings

Yield: 4 servings

Serving Size: 1 (16 ounce) ramekin


Nutritional Analysis

Calories 252.3, Protein 8 g, Carbohydrates 42.5 g, Total fat 7.3 g, Cholesterol 0.0 mg, Sodium 440.8 mg, Sugars 13.5 g, Fiber 6.8 g