The Scrambled Breakfast I Can’t Stop Making (Hint—It’s Not Eggs)

There are endless possibilities for toppings.

<p>Sara Haas</p>

Sara Haas

Scrolling through social media is one of my least favorite things to do. That’s why I usually wait for someone else to tell me what’s “trending” or going “viral”. I’ll gladly let them weed through that nonsense while I hang out in my kitchen waiting for the cue to open my cabinets and get to work.

The latest gem to grace my inbox was a surprisingly easy and nourishing mash-up of scrambled eggs and oatmeal, lovingly known as Scrambled Oats. Sounds gross, but let me explain.

What Are Scrambled Oats?

Scrambled oats are actually neither scrambled eggs nor oatmeal, but you know people love a catchy name, so “scrambled oats” it is. If I were to rename it, I’d call it “banana-oatmeal skillet granola.” See? Not as cute. But, really that’s what it is.

First, you mash up a really ripe banana, then mix it with an egg, some oats, and some seasonings and cook it up in a frying pan until it’s golden and crispy.

While I’ll never say goodbye to scrambled eggs (they’re so good, why would I?) or oatmeal, these scrambled oats are a fun alternative. I felt happy and satiated after eating them, and I can also see so many possibilities for customization.

Next time I’ll add some chopped pecans and blueberries. I love the idea of adding some crunchy peanut butter and chocolate chips, too. Or what about some chopped dried apricots and walnuts? Bottom line: this is the kind of recipe that makes cooking and eating fun.

Tips for Making Scrambled Oats

  • Use a ripe banana. Just like banana bread, this recipe is best if your banana is ultra-ripe. It’ll be easier to smash and it’ll provide the perfect sweetness.

  • Add some spice. Most people add cinnamon to this recipe, which is an awesome start. You can also branch out and try ground cloves, nutmeg and ginger. You can even add a touch of cayenne for a bit of heat if you’re feeling spicy.

  • Adjust your oats. I recommend using a medium banana for the 1 egg and 1/2 cup oats suggested in my recipe below. If you only have a large banana, that’ll work, but you may need to increase the oats by a tablespoon or two. And if you have a small banana, decrease the amount of oats by a tablespoon or two.

  • Serve it with something. Scrambled oats are okay served as-is, but they are a bit dry. I recommend serving them with plain Greek yogurt or cottage cheese to add a bit of moisture, or try them alongside applesauce or thawed frozen fruit.

<p>Sara Haas</p>

Sara Haas

How to Make Scrambled Oats


  • 1 ripe medium banana

  • 1 large egg

  • 1/2 cup rolled oats

  • 1/8 teaspoon kosher salt

  • 1/4 teaspoon ground cinnamon, optional

  • 1/2 teaspoon vanilla extract, optional

  • 1 teaspoon extra-virgin or avocado oil


  1. Using a fork, mash the banana in a medium bowl. Stir in egg, then mix in oats, salt, cinnamon, and vanilla, if using.

  2. Add the oil to a large non-stick skillet and set over medium heat. Once hot, add the oat mixture, spreading out into an even layer. Let cook, undisturbed for about 4 minutes. Flip and cook the other side until golden, about 3 minutes. Break up the mixture with a spatula and cook one more minute, then transfer to a plate to enjoy.

Read the original article on All Recipes.