My Toddler's Kitchen

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scrambled oats

Jansu | My Toddler's Kitchen

Last updated: September 2023

The viral (and oh so delicious) scrambled oats!

I was scrolling through TikTok, came across this viral recipe, and tried it instantly! I made a few tweaks and it’s officially in our breakfast rotation over here. It almost reminds me of a de-constructed oatmeal cookie - notes of banana, cinnamon, vanilla and some good nutrition with egg, Greek yogurt, and oats! I’m totally a fan of this recipe for an easy and nutritious breakfast.

I’m also such a fan of this recipe because it’s for everyone in our family. It pairs so well with fruit (strawberries, blueberries, etc.) - I also like to serve along with some yogurt (Greek or whole milk) and sometimes sprinkles for my toddler because they make everything better. Enjoy!

INGREDIENTS

  • 1 ripe mashed banana (medium to large sized): the ripeness here is key for a sweetness in the recipe and banana will mash better when ripe

  • 1 egg: acts as a binder for the recipe and adds protein

  • 1 tbsp Greek (or whole milk) yogurt: this thickens up the recipe a bit and adds some protein and calcium to the recipe

  • 1/2 cup rolled oats: can also use old-fashioned oats here

  • 1/4 tsp cinnamon: paired with the vanilla, these two ingredients give the recipe some fabulous flavor

  • 1/4 tsp vanilla extract

  • 1/4 tsp Tiny Sprouts milled flaxseeds or milled chia seeds (optional but gives the recipe added nutrition)

  • 1 tbsp coconut oil (for pan)

DIRECTIONS

  1. Mash banana with a fork

  2. Mix ingredients together in bowl

  3. Add about 1 tbsp coconut oil to pan on medium heat

  4. Add mixture to pan and cook for about 5 minutes, flip over, then scramble! It should be slightly golden brown when finished. It’s ok if you don’t get a perfect flip (I usually don’t) as you’ll just end up scrambling!

EQUIPMENT

  • Mixing bowl: these bowls from Cuisinart are a staple in our kitchen!

  • Non-stick pan: we love the Always Pan from Our Place

SERVING

I serve these crumbled with or mixed in with yogurt for my toddler. They can also be paired with some berries for another well-balanced breakfast!

SUBSTITUTIONS & ADD-INS

  • Eggs: the general rule of thumb is that 1 egg = 1/4 cup applesauce. I haven’t tried this recipe egg-free yet but will tweak the recipe notes once I do!

  • Yogurt: I’d say the yogurt in this recipe can be optional - I saw many make

  • it without but I think it thickens it up a little bit and helps with the texture. You can use Greek yogurt or whole milk yogurt.

  • Oats: rolled oats or old fashioned oats work well in this recipe!

  • Add-Ins: After cooking, you can mix in things like chocolate chips, raisins (for older toddlers), blueberries, etc.!

STORAGE & RE-HEATING

  • Store in air-tight container in fridge for 2-3 days. I like to store in these glass storage containers from Amazon! I haven’t tried freezing this recipe yet but as the ingredients are similar to other recipes I’ve frozen, I’d say they can freeze in air-tight container for up to 2 months.

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