This scrambled oats recipe is the easy breakfast upgrade you didn't know you needed. It tastes like soft, golden granola and comes together in only 10 minutes!
These scrambled oats have completely changed the way I think about a quick weekday breakfast. They're simple, filling, and so much more interesting than your average bowl of oatmeal.
If you haven't seen scrambled oats on your Tiktok feed yet, the concept is simple! Just mash a banana, stir in some oats and Greek yogurt, and cook it until golden. It ends up somewhere between soft granola and a little oat pancake, and it is so good! I love adding mine to yogurt bowls, then topping with fresh fruit and a generous drizzle of maple syrup.
I've been making this for breakfast pre and post workout when I want something warm and filling, similar to my warm chia pudding. Be sure to check out my other plant-based breakfasts for more meal prep inspo!
Jump to:
Why You'll Love This Scrambled Oats Recipe
- Ready in about 10 minutes from start to finish
- Only 4 ingredients, which are all simple pantry staples
- Naturally sweetened with banana, no added sugar needed
- Easy to customize with your favourite mix-in's and toppings
- Perfect for a pre-workout breakfast or quick weekday morning meal
What Are Scrambled Oats?
Scrambled oats are a viral Tiktok recipe made by cooking a banana-oat mixture in a pan till golden, and then breaking it apart into small clusters. The texture is somewhere between warm granola and a soft oat pancake.
The trend took off on TikTok a couple of years ago and it's been circling back ever since. What I love about this version is that it's egg-free. Most recipes you'll find online use an egg to bind everything together, but I found that a ripe banana plus a spoonful of Greek yogurt does the exact same job. The banana holds it together, while the yogurt adds a perfect creaminess and protein boost!
Ingredients Needed
- Banana - the riper the better. Spotty bananas are sweeter and mash much more easily, which gives you a better texture in the pan.
- Rolled oats - use rolled oats only. Quick oats will turn mushy and won't hold together properly.
- Greek yogurt - this is the binder that replaces an egg. Be sure to use a plant-based Greek yogurt if you want to keep this recipe vegan.
- Cinnamon - for warmth and cozy flavours
See recipe card for quantities.
Instructions
1. Mash the banana. In a bowl, mash your ripe banana until mostly smooth. A few lumps are totally fine.
2. Add in rolled oats, Greek yogurt, and cinnamon. Stir until everything is well combined and you have a thick, sticky mixture.
3. Heat the pan. Heat a non-stick pan over medium heat and grease lightly with coconut oil or cooking spray. Let it heat up for about a minute before adding your mixture.
4. Cook undisturbed. Add the oat mixture to your pan and press it down into an even layer. Leave it completely untouched for 3 minutes. This is the step most people rush, and it's the most important one. You need that bottom layer to set and become golden before you flip it.
5. Flip and break apart. Carefully flip the oat mixture, it should come off the pan cleanly. Then break it apart with your spatula into small, bite-size pieces. Cook for another 2 to 3 minutes, stirring occasionally, until the pieces are golden and slightly crispy on the edges.
6. Transfer and serve. Add the scrambled oats to a bowl, spoon some yogurt underneath or alongside, and add your favourite toppings!
How to Store
Fridge: Store leftover scrambled oats in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in a dry non-stick pan over medium-low heat for 2 to 3 minutes, or in the microwave for 30 to 60 seconds.
Freezer: I wouldn't recommend freezing these since the texture changes a lot once thawed. They're best made fresh or kept in the fridge for a couple of days.
Top Tips for the Best Scrambled Oats
Use a ripe banana, the spottier the better! An underripe banana won't mash as smoothly and the mixture won't hold together as well in the pan.
Don't skip the undisturbed cook time even if it's tempting. Leaving your oats undisturbed for 3 full minutes is what gets you that golden, slightly crispy bottom.
Medium heat is key. If your heat is too high, the outside burns before the inside cooks. I tested this on multiple batches and medium is the sweet spot every time.
FAQ
I recommend using rolled oats for this recipe. Quick oats absorb liquid much faster and can turn mushy, which makes it harder to get those slightly crispy clusters. Rolled oats hold their shape better in the pan.
Yes, this version is completely plant-based. The mashed banana and Greek yogurt together act as a binder, so there's no egg needed. The texture turns out just as good, maybe better!
I love enjoying scrambled oats alongside greek yogurt, fresh fruit and a drizzle of maple syrup.
📖 Recipe
Scrambled Oats Recipe
Ingredients
- 1 ripe banana
- ½ cup rolled oats
- 1 tablespoon Greek yogurt
- ½ teaspoon cinnamon
Instructions
- In a bowl, mash your ripe banana until mostly smooth. A few lumps are totally fine.
- Add the rolled oats, Greek yogurt, and cinnamon. Stir until everything is well combined and you have a thick, sticky mixture.
- Heat a non-stick pan over medium heat and grease it lightly with coconut oil or cooking spray. Add the oat mixture to the pan and press it down into an even layer. Leave it completely untouched for 3 minutes.
- Carefully flip the oat mixture, it should come off the pan cleanly. Then break it apart with your spatula into small, bite-size pieces. Cook for another 2 to 3 minutes, stirring occasionally, until the pieces are golden and slightly crispy on the edges.
- Serve: Add the scrambled oats to a bowl with your favourite toppings! I use greek yogurt, fresh fruit and a drizzle of maple syrup.
Leave a Reply