Banana Bread Baked Oatmeal
Indulge in a warm, cake-like morning treat with this delicious low-FODMAP baked oatmeal that is entirely SIBO-friendly. This easy recipe recreates the comforting flavors of fresh banana bread by blending wholesome gluten-free rolled oats, cozy cinnamon, and sweet maple syrup with a smooth egg and milk base. Baked to golden perfection in a single ramekin, it delivers a cozy, pudding-like center that makes breakfast feel like a decadent dessert.
Optimized for digestive comfort, this gluten-free and lactose-free breakfast utilizes exactly half a ripe banana to stay safely within gut-friendly thresholds. By avoiding common triggers, this fiber-rich morning meal allows you to enjoy a sweet breakfast completely free of bloating, gas, or stomach irritation. It is an exceptional, worry-free option for anyone managing IBS symptoms, navigating a strict SIBO protocol, or looking for a clean, nutrient-dense breakfast recipe.
Ingredients
- ½ Cup Rolled Oats (Certified Gluten-free)
- ½ Ripe Banana
- 1 Egg
- ½ Cup Lactose-free Milk
- 1 Tsp. Maple Syrup
- ¼ Tsp. Vanilla Extract
- ¼ Tsp. Cinnamon
- ¼ Tsp. Baking Powder
- Pinch of Salt
Preparation
Step 1
Preheat oven to 350°F (175°C). Lightly grease a small ramekin or oven-safe dish.
Step 2
In a mixing bowl, mash the banana until smooth with minimal lumps.
Step 3
Add the egg and whisk until fully combined with the banana.
Step 4
Pour in lactose-free milk, maple syrup, and vanilla extract. Mix until smooth.
Step 5
Add oats, cinnamon, baking powder, and salt. Stir until all dry ingredients are fully incorporated and no dry pockets remain.
Step 6
Pour the mixture into the prepared ramekin and smooth the top with a spoon.
Step 7
Bake for 22–25 minutes, or until the center is set and the top is lightly golden.
