Baked Oats Ratio Calculator
Banana, Greek yogurt, and oat cake by weight. Great for a single quick breakfast or scaling up for a weekly bake.
Baked Oats Ratio · By weight
OATS : YOGHURT : EGG : BANANA
1 : 1.3 : 1.1 : 1.3
Servings
2
Liquid Add-in
Mix-ins
Units
Ingredients
- 100 gRolled oats
- 130 mlPlain Greek yoghurt
- 110 g beaten eggApproximately 2 large eggs
- 130 gRipe banana
- 30 mlWater
- 8 gBaking powder
- 4 gCinnamon & vanilla extract
Method
- 01Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 175°C (350°F). Lightly grease baking dish(es).
- 02Blend the banana, oats, Greek yoghurt, eggs, liquid, baking powder, vanilla, and cinnamon until completely smooth.
- 03Pour into dish(es). If using chocolate chips, fold or sprinkle them on top now. Let the batter rest for 2 to 3 minutes.
- 04Bake time: 20–22 minutes if using two separate single-serve ramekins, or 25–30 minutes if using one medium dish. The center should feel springy. Let cool for 5 minutes before serving.
Adjust it
- >Use a very ripe banana — it is the main sweetener.
- >Any milk works: dairy, oat, soy or almond.
- >Two ramekins bake faster and portion neatly; one dish is easier to serve.
Troubleshooting
- !Soggy centre: under-baked. Give it 5 more minutes; it should spring back when pressed.
- !Gummy texture: blend until completely smooth and don't skip the 2–3 minute rest.
- !Too dry: reduce bake time or add a splash more liquid next batch.
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