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High-Protein Baked Oatmeal Recipe

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4.2 from 13 reviews

  • Author: Emma
  • Total Time: 45-50 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This High-Protein Baked Oatmeal is a hearty and nutritious breakfast option combining the natural sweetness of bananas and maple syrup with the rich flavors of peanut butter and chocolate. Packed with oats, protein powder, and peanut butter powder, this baked oatmeal provides sustained energy and a satisfying texture, making it perfect for a wholesome start to your day.

Ingredients

Wet Ingredients

  • 1 ¾ cups milk (dairy or non-dairy)
  • 3 large eggs (brought to room temperature)
  • 1 ½ teaspoons vanilla paste
  • 1 cup mashed overripe banana (about 2 large ripe bananas)
  • ½ cup natural peanut butter (smooth and drippy)
  • ½ cup pure maple syrup
  • 1 ¼ teaspoons coconut oil (melted and divided)

Dry Ingredients

  • 3 cups old-fashioned oats (rolled oats)
  • ½ teaspoon salt
  • ½ cup peanut butter powder
  • ½ cup protein powder (vanilla or unsweetened)
  • ½ cup semi-sweet chocolate chips (dark chocolate chips, or blueberries)

Toppings & Optional Drizzle

  • 2 tablespoons natural peanut butter
  • 2 tablespoons semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray to ensure the baked oatmeal doesn’t stick.
  2. Mix Wet Ingredients: In a large bowl, whisk together the milk, eggs, vanilla paste, mashed banana, natural peanut butter, and pure maple syrup until the mixture is smooth and fully combined.
  3. Combine Dry Ingredients: Stir in the oats, salt, peanut butter powder, and protein powder into the wet mixture. Whisk or stir thoroughly until there are no visible clumps and the batter is evenly mixed.
  4. Assemble and Bake: Pour the oatmeal mixture into the prepared baking dish and spread it evenly. Sprinkle the semi-sweet chocolate chips on top. Bake in the oven for 35–40 minutes, or until the center is set and the edges turn lightly golden and bubbly.
  5. Cool: Remove the baking dish from the oven and place it on a wire rack. Let it cool for 5–10 minutes before slicing to allow it to firm up.
  6. Prepare Optional Drizzle: For an extra touch, stir 2 tablespoons natural peanut butter with 1 teaspoon of the melted coconut oil until smooth. In a separate microwave-safe bowl, melt the remaining 2 tablespoons of chocolate chips with the remaining ¼ teaspoon coconut oil in 20-second bursts, stirring between each burst until smooth. Drizzle both the peanut butter mixture and melted chocolate over the warm baked oatmeal before serving.

Notes

  • You can substitute dairy milk with any plant-based milk like almond, oat, or soy milk.
  • Make sure the bananas are overripe for natural sweetness and better texture.
  • Protein powder can be either vanilla-flavored or unsweetened depending on your preference. Plant-based or whey protein both work well.
  • For a variation, replace chocolate chips with fresh or frozen blueberries.
  • The optional peanut butter and chocolate drizzle adds richness but can be omitted for a lower fat version.
  • Store leftovers covered in the refrigerator for up to 4 days; reheat before serving.
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/high-protein-baked-oatmeal-recipe/