Scrambled Oats
User Reviews
5
Scrambled Oats
Description
In this recipe, ripe banana, rolled oats, egg, Greek yogurt, cinnamon, and salt are mashed and mixed to form a batter that cooks into a set layer in a nonstick skillet. Once set on one side, the mixture is scrambled and cooked further until browned and toasted, yielding a pleasing texture with a combination of softness inside and slight crunch outside.
The banana adds natural sweetness and moisture, while the Greek yogurt contributes creaminess. Cinnamon infuses a warm spiced flavor balancing the ingredients. Cooking over medium heat allows the oats to cook through without burning, achieving an even golden toastiness throughout.
Serve scrambled oats in a bowl, optionally topped with additional Greek yogurt, berries, or coconut for extra flavor and texture contrast. It is suitable for meal prep and reheats well in a dry skillet, making it convenient for busy mornings.
Substitutions are possible, such as replacing the egg with extra Greek yogurt or using butter or oil in place of yogurt to adjust texture and richness according to preference.
Ingredients
- 1 banana ripe
- ¾ cup rolled oats
- 1 egg large
- 1 tablespoon Greek yogurt
- 1 teaspoon cinnamon
- Pinch salt
Instructions
- Place the banana, oats, egg, yogurt, cinnamon and salt in a large bowl and use a fork to mash it all together until well combined.
- Heat a large nonstick skillet over medium heat and transfer the oat mixture to the skillet. Spread it out to an even layer and allow to cook undisturbed until it looks set, about 5 minutes.
- Use a spatula to scramble the mixture and cook on the other side until browned and toasted, about 5 more minutes.
- Transfer to a serving bowl along with greek yogurt, berries and coconut, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat gently in a dry skillet over low heat until warmed through to preserve texture.
- For meal prep, portion and warm with your choice of toppings for a quick breakfast.
- You can substitute the egg with 1/4 cup Greek yogurt for a different texture.
- Replace the Greek yogurt with 1/2 tablespoon butter or oil if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 71g | 24% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 73mg | 3% |
| Potassium | 733mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 16g | 32% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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