This High-Protein Baked Oatmeal is flavored with banana, peanut butter, and chocolate chips. The batter comes together quickly in one bowl, and you can bake it in a large baking dish or in a muffin tin for easy snacking. A large slice is packed with about 26 grams of protein and can be served chilled or warm. Top with Greek yogurt, and you’ve got yourself a healthy and nutritious breakfast that can easily be prepped ahead of time.
I’ve posted many baked oatmeal recipes here, but never one that includes protein powder in the ingredient list. I don’t really use protein powder regularly in my diet, but lately, I’ve been trying to be more conscious of how much protein I’m getting, and I finally found one that I enjoy. One large slice of this High-Protein Baked Oatmeal contains about 26 grams of protein. It’s flavored with banana, peanut butter, and chocolate chips, and you’d never know there’s protein powder in it. This recipe is great for meal prep and can be enjoyed chilled or heated.
Why You’ll Love This Easy Baked Oatmeal Recipe
- Easy to make – I love making baked oatmeal because it’s so simple. You add the ingredients to a large bowl, mix them together, and pour them into a baking dish. You can also make this oatmeal recipe in a large baking dish or in a muffin tin for easy snacking.
- Packed with protein – I’m new to using protein powder in my recipes, but I have recently started adding some plant-based pea protein powder with great results! You can’t even tell there are four scoops of protein powder in this recipe. If you already have a favorite protein powder, use that.
- Great for meal prep – My favorite thing about baked oatmeal is that it’s so meal-prep friendly. You can make a big batch on Sunday and have a healthy breakfast ready each morning. You can heat it up, but I actually prefer eating mine cold with some Greek yogurt on top.
Why Your Body Will Love Baked Oatmeal
This high-protein baked oatmeal is the perfect way to start the day. In addition to protein, it’s a great source of fiber, vitamins, and minerals.
Oats are specifically high in soluble fiber, which can help lower cholesterol, improve digestion, balance blood sugar, and manage weight.
I like to get a good amount of protein during breakfast because it gives me energy throughout the day. Protein powder can be a great option if you’re struggling to get an adequate amount of protein per day. Protein is a major building block for almost everything the body does, and a deficiency can cause fatigue, dry skin, and stunted growth, among other symptoms. There are so many protein powder options out there. I prefer mine flavorless and plant-based, so I love the Hydro Pea Protein, pictured above.
High-Protein Baked Oatmeal Recipe Ingredients
- Old-Fashioned Oats – Oats are nutritious and a great way to start the day. Old-fashioned oats are best for this recipe, but you can experiment with quick-cooking or steel-cut oats if you like.
- Bananas – I used four smaller bananas for this recipe, which is equal to about three large bananas. The riper the bananas, the sweeter and easier they are to mash.
- Plant-Based Milk – You can use any milk you like. I’ve been loving the Silk Soy Milk with 7 grams of protein per serving. Almond, coconut, oat, or dairy milk also work.
- Protein Powder – This recipe has protein powder in it, which I don’t usually use. But I found one I like, and I promise you can’t even tell there’s protein powder in this baked oatmeal. I like to use the unflavored pea protein (pictured above), but you can use your favorite kind. I used four scoops (2 servings) of protein powder in my baked oatmeal, but you can experiment with different amounts if you like.
- Peanut Butter – I used peanut butter because it goes so well with bananas, but you can use any kind of nut butter you like. Peanut butter adds protein and a great nutty taste.
- Eggs – I usually don’t use eggs in my baked oatmeal recipes because I don’t find them necessary, but this recipe is packed with protein, and two eggs add a total of 12 grams of protein.
- Maple Syrup – Use pure maple syrup rather than pancake syrup. You can also use honey, agave, or date syrup.
- Coconut Sugar – You can use coconut, brown, or granulated sugar.
- Flaxseed – Flaxseed adds nutrition and helps bind all the ingredients together. You can even add chia seeds or hemp hearts for extra nutrients.
- Chocolate Chips – Chocolate chips are optional, but I recommend them!
- Vanilla Extract, Cinnamon, Baking Soda, Salt
How To Make Baked Oatmeal
- Heat the oven to 375 degrees F. Grease a large baking dish and set aside. I used a 9×13-inch baking dish, but you could also use a standard-sized muffin tin if you want to make baked oatmeal cups.
- Add the bananas to a large bowl and mash them well with a fork or potato masher. Next, add the milk, peanut butter, eggs, maple syrup, coconut sugar, flaxseed, vanilla extract, and protein powder. Whisk everything together until combined, and then add the oats, cinnamon, baking powder, and salt. Mix again and then let sit for about 5-10 minutes until the oats have soaked up some of the liquid.
- Add the chocolate chips and stir until combined. Pour the oatmeal mixture into the greased baking dish, making sure the top is spread mostly flat. Sprinkle on the remaining chocolate chips evenly, and place the oatmeal in the oven. Bake until the top is firm and the edges start to brown, 45-50 minutes.
- Remove it from the oven and allow it to cool for a few minutes before cutting. Enjoy this high-protein baked oatmeal chilled or hot. Add your favorite toppings and enjoy!
Recipe Frequently Asked Questions
- Make sure to use gluten-free certified oats if needed.
- To make vegan, use a vegan egg substitute, vegan milk, and dairy-free chocolate chips.
- Make this recipe nut-free by substituting the peanut butter with sunbutter or something similar.
- How long does this oatmeal bake last? Leftovers should last about five days if stored in the refrigerator in an airtight container.
- Is this recipe freezer-friendly? Yes. Allow the oatmeal to cool completely and store it in an airtight container in the freezer for up to 3 months. Thaw the oatmeal and bake it on the counter, at room temperature, in the refrigerator, or in the microwave/oven.
- How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about five days. Serve them chilled or heat them in the microwave.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Healthy Baked Oatmeal Recipes?
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High Protein Baked Oatmeal
- Total Time: 1 hour 5 minutes
- Yield: 6-8 1x
- Diet: Gluten Free
Description
This High Protein Baked Oatmeal is flavored with banana, peanut butter and chocolate chips. The batter comes together quickly, in one bowl and you can bake it in a large baking dish or in a muffin tin, for easy snacking. A large slice is packed with about 26 grams of protein and can be served chilled or heated up. Top with greek yogurt and you’ve got yourself a healthy and nutritious breakfast that can easily be prepped ahead of time.
Ingredients
- 4–5 extra ripe bananas
- 2 large eggs
- 1 cup plain soy milk, or milk of choice
- 1/2 cup creamy peanut butter
- 1/3 cup pure maple syrup, or sticky sweetener of choice
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 heaping tablespoon ground flax
- 2–4 scoops protein powder of choice*
- 4 cups old fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Heat oven too 375 degrees F. Grease a large baking dish and set aside. I used a 9×13 sized baking dish, but you could also use a standard sized muffin tin if you want to make baked oatmeal cups.
- Add the bananas to a large bowl and mash them well with a fork, or potato masher. Next, add the milk, peanut butter, eggs, maple syrup, coconut sugar, flax seed, vanilla extract and protein powder. Whisk everything together until combined, and then add the oats, cinnamon, baking powder, and salt. Mix again and then let sit for about 5-10 minutes, until the oats have soaked up some of the liquid.
- Add in the chocolate chips and stir until combined. Pour the oatmeal mixture into the greased baking dish and make sure the top is spread mostly flat. Sprinkle on the remaining chocolate chips, evenly, and place the oatmeal bake in the oven. Bake until the top is firm and the edges are starting to brown, 45-50 minutes.
- Remove from the oven and allow to cool for a few minutes before cutting. This high protein baked oatmeal can be served chilled or heated up. Add your favorite toppings and enjoy!
Notes
Nutritional information is based on the protein powder that I used, which has 27 grams per 2 scoops of protein powder. I used 4 scoops in this recipe but I have also made it with just 2 scoops and it worked great.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Breakfast, Vegetarian
- Method: Oven
- Cuisine: American
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