Bored of eating oats the same way all the time? You need to try Scrambled Oats! A simple stovetop breakfast made by cooking a banana-oat batter like a thin oat pancake, flipping it, then breaking it up in the pan so it turns into soft, scrambled-style pieces - like a softer granola. Added flaxseeds for extra fibre and naturally sweetened with just banana. Just 5 ingredients that you probably have in your kitchen already.
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This scrambled oats recipe is one of those trust-the-process recipes. It is also one of those recipes that tastes far better than it looks (especially in the pan). It's a great way to change up the way you eat oats for breakfast, and so many different ways to serve it too.
I saw it going viral on TikTok a while back, so I wanted to make my own higher fibre version. The final texture is soft, slightly chewy, and best served warm with milk or Greek yogurt and fresh fruit.
This recipe is not the same as creamy stovetop porridge. It is firmer, more textured, and closer to soft baked oats broken into pieces. The banana gives it natural sweetness, the cinnamon adds warmth, and there are so many different ways to serve it and top it too.
Looking for more ways to use oats? Why not try these delicious Overnight Oats with Frozen Fruit, easy Blender Protein Pancakes or our simple Banana Oat Waffles?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Banana - Make sure it's a really ripe banana, as they will have the most sweetness.
- Oats - Rolled oats give the best texture. Quick oats will work, but the result will be softer and less textured. Steel-cut oats are not suitable here unless they are pre-cooked.
- Flaxseeds - These could be swapped for chia seeds.
- Egg - A medium sized egg. If you are using a large egg, you may want to add some more oats.
- Cinnamon - This could be swapped for ground ginger or nutmeg if you prefer.
Variations
Chocolate - Add 1 teaspoon cocoa powder to the batter for a chocolatey twist.
High fibre - Add 1 extra teaspoon of flaxseeds or a teaspoon of chia seeds to the batter. You may need a small splash of milk if the mixture becomes too thick.
Smoother - Blend the ingredients into a smoother batter before cooking. This gives a more even texture.
How To Make Scrambled Oats
- Step 1: Mash the banana in a bowl until mostly smooth. Add the egg, flaxseeds, oats, cinnamon, and a pinch of salt (optional).
- Step 2: Mix until fully combined. Let the mixture sit for 2 to 3 minutes so the oats and flaxseeds can absorb some moisture.
- Step 3: Heat a non-stick frying pan over low to medium heat and lightly grease the pan. Pour the oat mixture into the pan and spread it into an even layer, like a thick pancake.
- Step 4: Cook for 4 minutes, or until the underside is set and golden and the top looks mostly firm. Carefully flip it over and cook for 2 minutes on the second side.
- Step 5: Use a spatula to break it up into rough pieces so it looks like a scramble.
- Step 5: Cook for 2 minutes more, stirring and turning the pieces so they dry slightly and cook through, forming small clusters.
Scrambled Oats Serving Suggestions
For a cereal-style bowl, pour cold or warm milk over the warm scrambled oats and top with banana, nut butter, and raspberries. It gives real cereal vibes, but much more nutritious. My kids LOVE it this way.
For a thicker and more dessert like bowl, spoon it over plain Greek yogurt instead of milk. This gives more protein and a creamier finish. Add some of our 10 Minute Chia Seed Jam too.
You can also add a drizzle of honey or maple syrup if your banana is not very ripe, though it is usually not necessary. For a tropical twist, add some coconut on top.
Meal Prep and Storage
This scrambled oats recipe is best eaten fresh because the texture is softest straight from the pan. That said, it can still be prepped ahead for busy mornings.
Meal prep - You can mix the batter the night before and keep it covered in the fridge. Stir it before cooking, as it will thicken slightly overnight.
Store - Cooked scrambled oats can be stored in an airtight container in the fridge for up to 2 days. Reheat in a frying pan over low heat for a few minutes, or microwave until warm. Add a splash of milk after reheating if needed.
Do not store it already mixed with milk, as it will become too soft. Keep toppings separate and add them just before serving.
Freeze - Freezing is possible, but the texture is softer after thawing, so it is not the best option if you want the original texture. But it's better than it going to waste.
Dannii's Top Tips
- Use a ripe banana. It gives better sweetness and helps the mixture bind.
- If you prefer a smoother texture to scrambled oats, pulse the oats in a blender a few times before mixing.
- Keep the heat moderate rather than high. If the heat is too high, the outside can brown too quickly before the middle sets enough to flip.
- If the mixture feels too wet, add 1 extra tablespoon of oats. If it feels too thick, add 1 tablespoon of milk before pouring into the pan.
Frequently Asked Questions
Yes, but the banana adds both sweetness and moisture. Without it, the texture and flavour will change. You would need another mashable ingredient such as applesauce or pumpkin puree.
The egg helps the mixture hold together, especially for flipping. A flax egg may work, but the texture will be softer and more fragile.
More Quick Breakfast Recipes
If you've tried this easy scrambled oatmeal recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
5 Ingredient Scrambled Oats
Ingredients
- 1 Banana - ripe
- 1 Egg
- 45 g (0.5 cup) Oats - (use certified gluten free oats to ensure this recipe is gluten free)
- 1 teaspoon Flax seeds
- 0.5 teaspoon Ground cinnamon
Instructions
- Mash 1 Banana in a bowl until mostly smooth. Add 1 Egg, 45 g Oats, 1 teaspoon Flax seeds, 0.5 teaspoon Ground cinnamon, and a pinch of salt (optional).
- Mix until fully combined. Let the mixture sit for 2 to 3 minutes so the oats and flaxseeds can absorb some moisture.
- Heat a non-stick frying pan over low to medium heat and lightly grease the pan. Pour the oat mixture into the pan and spread it into an even layer, like a thick pancake.
- Cook for 4 minutes, or until the underside is set and golden and the top looks mostly firm. Carefully flip it over and cook for 2 minutes on the second side.
- Use a spatula to break it up into rough pieces so it looks like a scramble.
- Cook for 2 minutes more, stirring and turning the pieces so they dry slightly and cook through, forming small clusters.
Recipe Tips
- Use a ripe banana. It gives better sweetness and helps the mixture bind.
- If you prefer a smoother texture to scrambled oats, pulse the oats in a blender a few times before mixing.
- Keep the heat moderate rather than high. If the heat is too high, the outside can brown too quickly before the middle sets enough to flip.
- If the mixture feels too wet, add 1 extra tablespoon of oats. If it feels too thick, add 1 tablespoon of milk before pouring into the pan.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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