High-Protein Baked Oatmeal
This High-Protein Baked Oatmeal is hearty, cozy, and made for busy mornings. Rolled oats, peanut butter, banana, and protein powder bake into soft, sliceable protein baked oats that are perfect for meal prep. Warm it up and finish with drippy peanut butter and melted chocolate for a breakfast that feels indulgent but fuels you through the morning.
Equipment
Ingredients
- 1 ¾ cups milk dairy or non-dairy
- 3 large eggs brought to room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 cup mashed overripe banana about 2 large ripe bananas
- ½ cup natural peanut butter smooth and drippy
- ½ cup pure maple syrup
- 3 cups old-fashioned oats rolled oats
- ½ teaspoon salt
- ½ cup peanut butter powder
- ½ cup protein powder vanilla or unsweetened; see notes
- ½ cup semi-sweet chocolate chips dark chocolate chips, or blueberries
Optional Peanut
- 2 tablespoons natural peanut butter
- 1 ¼ teaspoons coconut oil melted and divided
- 2 tablespoons semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick spray.
- In a large bowl, whisk together the milk, eggs, vanilla extract, mashed banana, peanut butter, and maple syrup until smooth and fully combined.
- Stir in the oats, salt, peanut butter powder, and protein powder. Whisk or stir well until no visible clumps remain and the mixture is evenly combined.
- Pour the oatmeal mixture into the prepared baking dish and spread evenly. Sprinkle chocolate chips on top. Bake for 35–40 minutes, until the center is set and the edges are lightly golden and bubbling.
- Transfer the pan to a wire rack and let cool for 5–10 minutes before slicing.
- Optional drizzle: Stir the peanut butter with 1 teaspoon of melted coconut oil until smooth. In a separate bowl, microwave the chocolate chips with the remaining ¼ teaspoon coconut oil in 20-second bursts, stirring between each, until melted and smooth. Drizzle both over the warm baked oatmeal and serve.
Notes
Recipe Pro-Tips
- Adjust the sweetness based on your protein powder. If using vanilla or sweetened protein powder, reduce the maple syrup to ⅓ cup so the high-protein baked oatmeal stays balanced rather than overly sweet.
- Mix thoroughly to prevent clumps. Peanut butter powder and protein powder tend to clump when added to wet ingredients; whisk well so the baked oatmeal sets evenly and slices cleanly.
- Melt the chocolate gently for drizzling. Use short microwave bursts and stir often to avoid overheating, which can cause the chocolate to seize.
Storage Directions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze individual slices in a freezer-safe container for up to 3 months.
- Reheating: Warm servings in the microwave in 30–45 second intervals until heated through.
Common Variations
- Berry Protein Baked Oatmeal: Swap the chocolate chips for blueberries, raspberries, or a mixed berry blend for a fruit-forward protein oatmeal bake.
- Nut-Free Option: Use sunflower seed butter in place of peanut butter and replace the peanut butter powder with additional protein powder.
- Muffin-Style Protein Oats: Divide the batter into greased muffin tins and bake at 350°F for 22–25 minutes for portable, meal-prep-friendly baked protein oats.
Nutrition
Calories: 333kcalCarbohydrates: 38gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 52mgSodium: 173mgPotassium: 358mgFiber: 5gSugar: 17gVitamin A: 136IUVitamin C: 1mgCalcium: 104mgIron: 2mg
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