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I’ve spent the past few weeks trying to increase the protein in my classic baked oatmeal recipe without ruining the flavor. Since I won’t use protein powder with zero-calorie sweeteners, this process took a while! (Over 10 attempts.)
Luckily, the results are worth it.
My neighbor just tried it and told me she’d serve this for dessert with a dollop of whipped cream on top. It’s not super-sweet, but it’s tasty enough that you won’t need to doctor it up much, either.
High Protein Baked Oats Ingredients
This recipe gets a protein boost by adding Greek yogurt and protein powder, while still retaining a delicious flavor. I tested it with two different protein powders, and I’ll share both options here so you can use whichever ratio you prefer:
- Plant-based protein powder. This doesn’t taste delicious on its own, so don’t increase the amount called for without expecting less-yummy results. In case you’re curious, I also tested this with a ratio of 1 cup of oats to 1/2 cup of protein powder, and it didn’t taste good enough to share.
- Collagen Peptides. These are not a complete source of protein (meaning they don’t contain all the amino acids your body needs), but they do blend seamlessly into this baked oatmeal. When using a 1/4 cup of collagen, you can use 1 3/4 cup rolled oats in this recipe. I’m also pretty sure you could increase this to 1/3 cup and not notice any flavor difference.
If you want to experiment with another favorite protein powder, go for it. However, start with a half-batch and cook it in a 9-by-5-inch loaf pan, so you don’t waste ingredients if you don’t like the flavor. (That’s how I started testing this recipe!)
Greek Yogurt Is Not Created Equal
When shopping for Greek yogurt, make sure you check the nutrition label. Depending on how it’s strained, some yogurt will have a lower protein content than others, even if they are both labeled “Greek yogurt.”
For example, Straus brand has 13 grams of protein per 3/4 cup serving, Target’s Good & Gather brand has 18 grams per 3/4 cup serving, and Trader Joe’s whole milk Greek yogurt has only 6 grams of protein per 3/4 cup serving. Choose wisely if you’re hoping for the highest protein content possible.
How to Make Protein Baked Oatmeal
Step 1:
Preheat the oven to 350ºF and lightly grease an 8-inch square baking pan. Press a piece of parchment paper into the bottom of the pan for easier removal later.
Add the peeled banana to a large bowl and use a fork to mash it. Then add the old-fashioned rolled oats, protein powder, baking powder, cinnamon, eggs, yogurt, milk, and maple syrup. Stir until you see no large lumps in the mixture.
Step 2:
Pour the oatmeal mixture into the prepared pan and spread it out evenly. Sprinkle chopped pecans on top for added crunch, if you like.
Bake at 350°F for 35-40 minutes, or until the center feels firm to the touch.
Step 3:
When the timer goes off, remove the pan from the oven and let it cool for at least 20 minutes. Then it’s ready to slice and serve.
If you plan on serving this for brunch, I recommend slicing it into nine squares to feed more people. If you plan to use this only for meal prep, you can cut it into 4 or 6 larger slices.
Enjoy warm with any extra toppings you like, such as a dollop of Greek yogurt and fresh berries.
Baked Oats Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Or, you can freeze individual slices in a freezer bag for up to 3 months. Let it thaw in the refrigerator overnight before reheating again.
Ingredients
- 1 ripe banana
- 1 ½ cups old-fashioned rolled oats (certified gluten-free, if needed)
- ¼ cup unsweetened protein powder (see notes)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 large eggs
- 1 cup Greek yogurt
- ½ cup milk (any variety)
- ¼ cup maple syrup
- ¼ cup chopped pecans (optional topping)
Instructions
- Preheat the oven to 350ºF and lightly grease an 8-inch square pan with oil. Press a piece of parchment paper into the bottom of the pan to ensure easy removal later. (This also makes cleanup easier!)
- Add the banana to a large mixing bowl and use a fork to mash it until it looks like puree. Then add in the rolled oats, protein powder, baking powder, cinnamon, salt, eggs, yogurt, milk, and maple syrup. Stir well until you see no large lumps in the batter.
- Pour the mixture into the prepared pan and spread it out evenly. Then top with chopped pecans, if desired. (Or any other mix-ins you love.) Bake at 350ºF for 35 to 40 minutes, or until the center feels firm to the touch. Note: A metal pan usually bakes faster than a glass or ceramic one.
- Remove the pan from the oven and let the oatmeal cool for at least 20 minutes before slicing and serving. I like to cut it into six larger slices for meal prep, but you can also cut it into nine squares for brunch. Add a dollop of yogurt and fresh fruit to serve, if desired.
Notes
Nutrition
More Recipes to Try
If you try this protein-baked oatmeal recipe, please leave a comment and star rating below to let me know how you like it.
