Scrambled Oats
Turn everyday ingredients into a cosy snack with our scrambled oats recipe. Sweet, ripe bananas bring natural creaminess, while warm cinnamon and cardamom add a hint of spice. The oats are cooked in butter until golden and lightly crisp, then served with cool vanilla skyr, a drizzle of honey, and a handful of fresh berries. It’s a comforting, flavour-packed bite that’s perfect for a quick pick-me-up or a sweet afternoon treat.
Ingredients
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1
Banana, large
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60 g
Rolled oats
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1
Egg
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½ tsp
Ground cinnamon
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¼ tsp
Ground cardamom
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1 pinch
Salt
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1 tbsp
Butter
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To serve
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50 g
Fresh berries
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1 tbsp
Honey
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1
Passion fruit
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½
Banana
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Preheating your skillet is key to achieving the ideal texture: soft yet slightly crisp. Heat it over medium for one to two minutes to ensure even cooking and prevent burning or undercooking. To test if it’s ready, sprinkle a drop of water into the pan; it should sizzle and evaporate immediately. Once the skillet is hot, add butter and let it melt until foamy but not browned before pouring in your oat mixture. This step helps prevent sticking and creates that golden, lightly caramelised finish that makes your scrambled oats extra delicious.
Patience is key to getting the perfect texture and flavour. Let the oat-banana-egg mixture sit in the pan for a few minutes before stirring. This resting time allows the bottom layer to caramelise, enhancing the natural sweetness and creating a delicious contrast between the crisp edges and soft centre. For the best results, wait until the edges start to set before gently scrambling. This helps preserve the golden bits and keeps your scrambled oats light, fluffy, and full of flavour.
For an extra burst of freshness, try infusing the skyr with passion fruit before serving. Scoop out the pulp and seeds from a ripe passion fruit and stir it gently into the vanilla skyr until just combined. The tangy fruit balances the sweetness of the banana and honey while adding a beautiful, speckled texture. For a lighter version, drizzle a little passion fruit juice over the top instead — it gives your scrambled oats a bright, tropical finish that makes every bite feel special.
Questions about scrambled oats
To perfect this recipe, look no further. Here we answer your top questions, making it easy to get the right texture and flavour. If you're curious about swapping ingredients or cooking methods, we've got you covered.
Can I use quick oats instead of rolled oats?
Yes, you can swap quick oats for rolled oats in the same amount. Quick oats cook faster and give the dish a softer, creamier texture, while rolled oats stay chewier with more bite. Since quick oats absorb liquid and heat more quickly, reduce the cooking time by one to two minutes and keep an eye on them to prevent overcooking. For the best texture, make sure the oats are well mixed with the mashed banana, egg, and spices before cooking, this keeps the mixture smooth and evenly cooked.
How can I tell when scrambled oats are perfectly cooked?
Check for texture, appearance, and smell. The oats should be soft and tender, having absorbed most of the moisture, and should form small, fluffy clusters. They should look set and slightly golden, without any raw egg or wet spots showing. The smell should be sweet and toasty, with a clear hint of cinnamon and cardamom. If you're unsure, try tasting a small bit; the oats should be soft, and the egg should taste mild and fully cooked. Keep the heat medium to avoid burning and to cook evenly. If it still looks too wet, keep cooking in short bursts until it's completely set.
Why did my snack turn out mushy, and how can I fix it?
If your scrambled oats turned out mushy, it’s usually because the mixture was too wet or cooked at too low a temperature. Make sure to heat the pan before adding the butter and batter, and let the oats set for a few minutes before stirring – this helps form that golden, slightly crisp texture. If the mixture feels too loose, add a spoonful of extra oats next time to absorb more moisture, or cook a little longer to let excess liquid evaporate. The goal is to keep the centre soft but not soggy, with lightly caramelised edges for the perfect balance.
Nutritional values
Nutritional value, per
461 Kcal
| Fibre | - | 7.5 gram fibers |
| Protein | 8.6 | 9.8 gram |
| Fat | 34.7 | 18.1 gram |
| Carbohydrates | 56.7 | 64.3 gram |
Recommended information
Serving suggestion
Easy ways to personalise scrambled oats
Swap the usual cinnamon and cardamom for a pinch of nutmeg, ginger, or allspice for cosy depth, or try vanilla sugar or cocoa powder for a sweeter twist. For crunch, top with chopped almonds, pistachios, or a sprinkle of granola.
You can even stir in grated apple or a little orange zest while cooking for a bright, fragrant touch. Simple, flexible, and endlessly customisable, make it your own each time.
Add two eggs for a protein-packed snack
Mixing in two extra eggs gives your scrambled oats an extra creamy texture and a richer flavour, while adding a natural protein boost. Simply whisk the additional eggs together with the one already in the recipe, then stir in the oats, mashed banana, and spices until fully combined. The result is a silky, custard-like texture with a golden, lightly crisp finish that’s perfect for an any-time-of-day-snack.
Can I make scrambled oats without using banana?
Yes, you can make this recipe without banana, just replace it with another ingredient that adds moisture and a hint of sweetness. Try unsweetened applesauce, grated apple, or a few tablespoons of pumpkin or sweet potato purée. You can also use a little skyr or yoghurt for creaminess. If your substitute isn’t very sweet, add a teaspoon of honey or maple syrup to balance the flavour. The result will still be soft, lightly caramelised oats with that same comforting texture.
How do I store and reheat leftovers?
To store leftover scrambled oats, let them cool slightly first to prevent moisture buildup. Then, transfer them to an airtight container and refrigerate for up to four days. For reheating, you can either warm the oats in a dry skillet over medium-low heat, stirring occasionally, or microwave them in a microwave-safe bowl for 30 to 60 seconds.
Be careful not to overheat to avoid dryness. If needed, stir in a little milk or yoghurt to moisten the oats after reheating. This will help keep the texture and flavour fresh when you serve them again.
Leftover banana? Try these tasty snacks next
Put your extra banana to good use with these simple, delicious snack ideas: · Banana bark: a sweet, no-bake treat made by layering sliced banana with creamy peanut butter and melted chocolate, then freezing until crisp. · Banana nice cream: a creamy blend of frozen banana, mango and skyr for a smooth, refreshing snack with natural sweetness and tropical flavour. · Banana cookies: soft, chewy cookies where ripe bananas meet rich dark chocolate for an easy, irresistible snack.
