Pan de plátano con avena horneada (11 g de proteína)

Esta Pan de plátano y avena horneada is a super-simple, high-protein breakfast prepared in 10 minutes for a nutritious 11g of protein and 6g of fiber that tastes like banana bread.

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I love baked oatmeal recipes like my classic La harina de avena cocida al horno, Mi Avena horneada con fresas, o mi Avena horneada con durazno but my kids love banana bread, so I decided to mix the two and bring banana bread flavors to the trusted baked oatmeal for a delicious breakfast.

The whole recipe is just below, but don’t miss my ingredient selection tips, step-by-step pictures, and baking tips further down!

Pan de plátano y avena horneada

Esta Pan de plátano y avena horneada is a super-simple, high-protein breakfast prepared in 10 minutes for a nutritious 11g of protein and 6g of fiber that tastes like banana bread.

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Tiempo de preparación: 5 minutos minutos

Tiempo de cocción: 25 minutos minutos

Tiempo Total: 30 minutos minutos

Curso: Desayuno

Tipo de cocina: American

Porciones: 6 porciones

Calorías: 409.1 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 4 maduro Plátanos - divided, equivalent 1 cup mashed banana from 2 bananas + 2 bananas, sliced (note 1)
• ▢ ½ taza de Mantequilla de maní - (nota 2)
• ▢ 3 cucharadas de Chia Semillas - (nota 3)
• ▢ 2 tazas de Copos de avena tradicionales - (nota 4)
• ▢ 1 ½ tazas de Leche de almendras sin azúcar - (nota 5)
• ▢ 1 ¼ cucharadita de Canela
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ ½ taza de Nueces picadas - (nota 6)
• ▢ ½ taza de Chispas de Chocolate - (nota 7)

Instrucciones para la impresión en alta definición

• Preheat the oven to 350 °F (180 °C). Slightly oil a 9-inch x 9-inch baking pan. Set aside.
• Peel two bananas, place them in the mixing bowl. Use a fork to mash, until a smooth puree form.
• Peel the other two bananas, and use a sharp knife to slice crosswise, to form round pieces of bananas. Set aside for later.
• Add peanut butter, chia seeds, cinnamon vanilla extract, rolled oats, almond milk, chopped walnuts, and chocolate chips.
• Stir with a wooden spatula until evenly combined.
• Pour half the batter in the prepared pan, then add a single layer of banana slices, add remaining batter and finish with banana slices
• Bake the oatmeal for 20-30 minutes at 350 °F (180 °C) until set but still moist in the center. You can bake it longer if you prefer a dryer oatmeal texture, it's up to you.
• Let it cool down in the pan for 20 minutes then serve lukewarm with a drizzle of maple syrup, peanut butter, and a dust of cinnamon.

Notas

Nota 1: The recipe uses 2 mashed bananas for the batter this is equivalent to 1 cup mashed banana and 2 other bananas sliced to add in the center and on top of the baked oatmeal

notas 2: You can swap the peanut butter for almond butter, cashew butter, plain yogurt, or sunflower seed butter if you have nut allergies.

notas 3: If you don’t like chia seeds, use 3 tablespoons of ground flaxmeal. The goal of this ingredient is to firm up the baked oatmeal and add fiber and healthy fats.

Note 4: Rolled or quick oats work. Quick oats absorb more liquid, bake faster, and make the baked oatmeal less moist.

notas 5: You can use your favorite plant-based milk, like oat milk, cashew milk, or soy milk to boost proteins. 

notas 6: You can use chopped almonds, cashews, or peanuts. If you have a nut allergy, use pumpkin seeds, sunflower seeds, or unsweetened shredded coconut.

Nota 7: Other tasty options to swap chocolate chips are dried raisins, finely chopped pitted dates, and dried cranberries.

Almacenaje: Store the remaining baked oats in the fridge for up to 3-4 days in its baking pan, wrapped with plastic wrap to prevent the oatmeal from drying. You can also freeze this banana baked oatmeal in an airtight container and thaw it in the fridge the day before. Rewarm one serving in the microwave, in a microwave-safe breakfast bowl, until lukewarm.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1serving (snickers version) | Calorías: 409.1kcal | Carbohidratos: 37.3g | Proteína: 11.2g | Grasa: 26g | Grasa saturada: 6g | Grasa poli-insaturada: 9.7g | Grasa monosaturada: 7.4g | Grasas trans: 0.01g | Sodio: 176.3mg | Potasio: 333.6mg | Fibra: 6.9g | Azúcar: 11.5g | Vitamina A: 6.8IU | Vitamina C: 0.3mg | Calcio: 161.9mg | Hierro: 2.3mg | Magnesio: 109.6mg | Fósforo 269.4mg | Zinc: 2.1mg

Ingredientes y sustituciones

Para esta receta solo necesitas unos pocos ingredientes saludables. Aquí te explicamos cómo elegirlos.

• Plátanos maduros – They provide sweetness, moisture, and structure. You can’t really replace bananas in this recipe without drastically changing the flavor, but you could add applesauce for extra moisture alongside the bananas.
• Mantequilla de maní – This adds richness, protein, and fat. Almond butter, cashew butter, plain vegan yogurt, or sunflower seed butter are great substitutes.
• Chia Semillas – These thicken the oatmeal and add fiber and healthy fats. Ground flaxseed is a good alternative.
• Copos de avena tradicionales – They form the base of the oatmeal. Quick oats also work, but they absorb more liquid and cook faster.
• Leche de almendras sin azúcar – This adds moisture. Other plant-based milks like oat, cashew, or soy milk work well, and soy milk will boost the protein content.
• Canela – This adds warm, classic banana bread flavor.
• Nueces picadas – These add texture and nutty flavor. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, or shredded coconut are all suitable alternatives.
• Chispas de Chocolate – These add sweetness and richness. Dried raisins, chopped dates, or dried cranberries can be used for a different flavor.

How to Make Banana Bread Baked Oatmeal

Esta receta es muy fácil de preparar. Aquí te mostramos cómo hacerlo con imágenes.

Mash the bananas in a mixing bowl and measure the amount needed.

Add the peanut butter and almond milk and combine the batter.

Pour the rolled oats, cinnamon, chocolate chips, and walnuts into the bowl.

Stir until the batter is well mixed.

Pour half of the batter in the baking pan and line banana slices on the top.

Pour the rest of the batter and add another layer of sliced bananas on the top.

Consejos de repostería de Carine

Let me share a few more tips for a perfect banana oatmeal.

• Impulso de proteína – Add soy milk, plant-based protein powder, or hemp seeds for extra protein.
• Variedad de coberturas – Use toppings like nut butter, yogurt, or shredded coconut to enhance the flavor.
• Preparación de la sartén – Lightly oil the baking pan to prevent sticking.
• Control de humedad – Check the oatmeal’s center after 20 minutes of baking. It should be set but still slightly moist.
• Control de textura – Bake longer for a drier, firmer texture if preferred.
• Técnica de almacenamiento – Store in the baking pan, covered, to maintain moisture.
• Rewarming Tip – Rewarm individual servings with a splash of almond milk in the microwave.
• Even Slicing – Allow the oatmeal to cool slightly before slicing for cleaner cuts.
• Variación de especias – Add a pinch of nutmeg or cardamom to the batter for extra flavor.

Más recetas de avena

Avena horneada con plátano y arándanos

Avena horneada con limón y arándanos

Avena horneada con fresas

Avena horneada con rollo de canela