I have so much love for overnight oats right now; it's definitely leaning toward an obsession! I don't just adore the amazing creamy texture — it's the creative flavor combinations that really excite me. And the fact that I can whip it together in mere minutes the night before adds to the awesomeness. But now that we're in full-on Winter mode, spooning into a cold bowl of oatmeal doesn't sound that appealing. That's why this recipe for overnight "baked" oatmeal is all I want right now.
You prepare it the same way you do overnight oats, but in the morning you microwave it for two minutes so it gets drier, soft and warm, just as if you baked it in the oven. The photo below shows what it looks like before "baking" it in the microwave. And the best part is you only have to wait two minutes for it to cook, not 20 like traditional baked oatmeal.
Sweetened with mashed banana and vanilla protein powder, this recipe tastes subtly sweet, and is so filling, hearty, and delicious! Offering 21.7 grams of protein and 10.4 grams of fiber, I was energized and full for hours. I went classic and added fresh sliced strawberries and almonds to my bowl, but feel free to go wild with your toppings — I can personally vouch for the ooey gooey deliciousness of stirring in peanut butter, sliced banana, and chocolate chips before throwing it in the microwave.
- 1/2 banana
1/2 cup rolled oats
1 teaspoon chia seeds
1/2 serving (1 scoop) vanilla plant-based protein powder (I used Vanilla Bean Orgain Protein; one serving is 46 grams)
1/4 teaspoon cinnamon
1/2 cup unsweetened nondairy milk
- Using a fork, mash the banana in the bottom of a small microwaveable bowl.
- Mix in the rest of the ingredients until well combined.
- Refrigerate overnight or at least eight hours.
- In the morning, add your favorite toppings before or after you microwave for two minutes and enjoy!
Nutritional information for one serving (no toppings):
- 1 serving
- Prep Time
- 5 minutes
- Cook Time
- 2 minutes
- Total Time
- 6 minutes, 59 seconds
- Calories per serving