Protein Baked Oats (Healthy Breakfast)

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I was so excited to find a breakfast that tastes like cake but actually keeps me full, especially since it only takes about 30 minutes to bake. The rolled oats, mashed bananas, and peanut butter create a base that is sweet and satisfying, that even my kids love it. It is the perfect morning win for my busy schedule because the oven does all the hard work while I get ready for the day.

I just cannot get enough of oatmeal because it is so comforting and perfect for my meal prep routine. While stirring protein powder into a bowl is fine, I realized that creating this high protein baked oats recipe offers a more satisfying, all in one breakfast. I was honestly stunned to find a healthy breakfast that tastes like dessert, much like how my chocolate chip baked oats recipe transforms a simple morning into something really extraordinary!

I created these Protein Baked Oats because I am sure my kids will love them since the natural sweetness makes them taste like a treat. You can make a big batch of this baked oatmeal at the beginning of the week and have a healthy breakfast ready to go, much like my vegan blueberry baked oatmeal which is another wholesome and easy option they always enjoy. Trust me, you need to try this!

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🥘 Ingredients

These simple ingredients are the ones I use to make these healthy protein baked oats.

Almond Milk: I use unsweetened almond milk for this recipe because it is a low-calorie, plant-based option, but I also sometimes use soy, oat, cashew, or coconut milk if I don’t mind a hint of coconut flavor. If I am not keeping it vegan, I will use regular low-fat or whole milk instead.

Maple Syrup: I like to use maple syrup in this recipe because it adds a natural, subtle sweetness without any refined sugar. I can also leave it out if I want to make a sugar-free version of these protein baked oats.

Bananas: I use mashed banana in this recipe because it adds natural sweetness and helps bind the dry ingredients together in these protein baked oats.

Peanut Butter: I add peanut butter for a rich, creamy texture, and it also works with the banana to help bind my oatmeal bake together.

Vegan Vanilla Protein Powder: I use vanilla protein powder to give my baked oats extra protein and a mild, healthy flavor.

Rolled Oats: I use this whole grain because it is high in fiber and serves as the main ingredient in my healthy recipe. If I want my protein baked oatmeal to be gluten-free, I make sure to use certified gluten-free oats.

Baking Powder: I use baking powder to create a little fluffy texture in my baked oatmeal. Its job is to form small pockets of air so the oatmeal isn’t too dense.

Cinnamon and Vanilla Extract: I add vanilla extract and cinnamon to enhance the flavor of the other ingredients in my vanilla protein baked oats. They are not necessary for the structure, but leaving them out will change the taste. I also like to add a pinch of sea salt to bring out the flavors even more.

Vegan Chocolate Chips, optional: I add chocolate chips as an optional ingredient, but they make this recipe even better. I make sure to use vegan chocolate chips, and for a healthier choice, I go for vegan dark chocolate chips.

🔪 How To Make

Here are the steps on how I make this protein baked oats.

Preheat Oven, Blend Ingredients: I preheat the oven to 320 degrees F (160 degrees C) and grease a 9-inch baking dish. I place all the ingredients, except the chocolate chips, into a high-speed food processor and pulse until the banana and other ingredients are fully combined.

Pour Oat Mixture Into Baking Pan: I pour the batter into the prepared baking dish and sprinkle vegan chocolate chips on top if I’m using them. I bake it for 25 to 30 minutes, or until a skewer inserted in the center comes out clean.

Cool and Serve: I let the baked oats cool before slicing them into 9 pieces. I like to serve each piece with a drizzle of nut butter, a dollop of coconut yogurt, or any of my favorite toppings.

How To Meal Prep Baked Oats

Bake And Reheat: I follow the recipe as directed and bake the oatmeal completely. Once it has cooled, I transfer it to an airtight, oven-safe container. I can do this 1 to 3 days in advance of when I plan to serve it. When I am ready to eat, I heat the entire baked oatmeal or individual portions in the oven or toaster oven at 350 degrees F for about 5 to 10 minutes until warmed through. I can also use the microwave, but it does not taste quite the same as fresh from the oven.

Prep And Keep: I blend all the ingredients in the blender, then transfer the mixture to an airtight container and store it in the fridge. It will keep for 1 to 2 days. When I am ready to bake, I pour the batter into a baking dish, sprinkle on the chocolate chips, and bake until done before serving.

Prep And Freeze: I follow the recipe as directed, then cut the baked oats into individual squares. I wrap each square in plastic wrap and store them in an airtight container in the freezer, where they keep for up to three months. When I am ready to eat one, I warm a slice in the oven or toaster oven at 350 degrees F until heated through, usually about ten minutes.

📖 Variations

There are so many ways I like to switch up my vegan protein baked oats. I always experiment with different flavors and mix-ins to keep it interesting. Here are some of my favorite combinations:

Double Chocolate Chip: To make my protein baked oats more chocolatey, I add chocolate protein powder to the blended ingredients and then fold in the chocolate chips. If I skip the protein powder, I use cocoa powder instead to keep the rich chocolate flavor.

No Banana: To skip the banana in my baked oats, I replace it with a flax egg to keep the recipe vegan and low calorie. I make a flax egg by mixing 1 tablespoon of flaxseed with 3 tablespoons of water, or I sometimes use 1/4 cup of applesauce as a substitute.

Nutella Flavor: I get a rich, chocolatey, hazelnut flavor by swapping the peanut butter for vegan Nutella.

🍽 Serving Suggestions

I like to serve this protein baked oats with my breakfast fruit salad or a serving of vegan berry trifle cups. The juicy fruit adds brightness to the hearty oats and balances the texture. 

For a more filling option, I sometimes serve it with silken tofu scramble or roasted breakfast potatoes. The savory flavors complement the subtly sweet baked oats and add extra protein. These combinations work well for a simple, balanced breakfast or brunch.

🧊 Storage Directions

Refrigerating: I let the baked oats cool completely, then cut them into portions and store them in an airtight container in the fridge for up to 5 days.

Freezing: I wrap individual portions tightly in plastic wrap or place them in a freezer-safe container. They freeze well for up to 2 months.

Reheating: I reheat a portion in the microwave for about 1 minute or in the oven or toaster oven at 350 degrees until warmed through. If it’s frozen, I let it thaw in the fridge for a few hours first, then heat. I sometimes add a splash of milk before microwaving to keep it moist.

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