High Protein Baked Oats -Breakfast Made Simple

Protein baked oats for breakfast or lunch… or dinner. My kids and I eat this healthy meal any time of the day. 

I adapted this recipe from my stovetop How to Make Oatmeal With Eggs recipe. Although both recipes are similar, the textures are different. The stovetop version has a custard, thick and creamy texture. The oatmeal bake is lighter, fluffier and less starchy. 

A high protein recipe made without protein powders (although you can add a few scoops too).

Both recipes are delicious in my opinion and I use them both regularly. I like the baked version for when I don’t want to sit by the stove stirring the oatmeal. 

It’s great as leftovers and is a super easy meal prep for breakfasts. You can top this oatmeal with even more high protein toppings. 

Pin it for later- Protein baked oats

I use eggs as a main source of protein for this oatmeal bake. With the recipe as it, it’s about 15 grams of protein per serving for an adult sized portion.

You can easily add toppings to bump this up to 20-25 grams of protein without protein powder.

I usually add nuts or peanut butter, hemp seeds, or chia seeds, and a dollop of Greek yogurt on top to really pack the protein in. This keeps me full for hours.

This recipes is really versatile, you could add a few scoops of protein powder to the oatmeal if you wanted to. See below on my tips for this in the notes section.

I like providing a high protein breakfast for my kids that also is high in fiber. Most of us moms are looking for ways to add fiber to our kids’ diets (and our own). 

I’ll include my two favorite recipe variations including lemon blueberry and chocolate peanut butter. This recipe is so versatile, you can honestly mix and match so many variations. 

Baked oatmeal recipe -Packed with protein 

Equipment 

• Blender (I use my single serve blender) or food processor -Optional if omitting dates
• ​Large mixing bowl

Ingredients 

• 1 Ripe banana
• 3 cups oatmeal (I buy this organic brand)
• 2 cups milk
• 8 eggs
• 2 teaspoons vanilla extract
• ​1/4 cup avocado oil
• 1/2 cup Dates (see notes for sweetener substitutions)
• 1/4 cup flaxseed meal
• 1 teaspoon Cinnamon 
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Instructions 

Preheat oven to 350 degrees

1. Pour milk and dates in a blender and blend until smooth. 
2. In a medium bowl add uncooked oatmeal, salt, cinnamon, flaxseed meal and baking soda. Toss together and set aside.

3. In a large bowl -mash banana and whisk in milk/date puree, eggs, and vanilla. Mix well. 

4. Combine dry ingredients with wet ingredients and stir well.

5. Pour into a well greased 13×9 baking dish

6. Bake at 350 degrees for 30-35 minutes. Or just until the middle sets and is more firm. Watch the oatmeal bake carefully and don’t overbake.

Storage 

Store in an airtight container for 3-4 days. I usually make this on Monday morning and it feeds our 3 kids breakfast all week until Friday. 

Notes For Protein Baked Oats

I like to use old fashioned organic oatmeal for this protein baked oats recipe. I’ve never tried quick oats or steel cut oats.

If you want even more protein, you can add a couple of scoops of vanilla protein powder or whey protein to this recipe.

You would just want to increase the milk 1/4-1/2 cup -Depending on how much protein powder you add. If your protein powder is sweetened, you may want to cut back on the additional sweeteners.

You can substitute any oil for this recipe. I’ve used olive oil for added healthy fats. Even butter or coconut oil works. Just melt it prior to mixing with the other wet ingredients and combine with dry ingredients as usual.

You can use any kind of milk. Cow’s, almond milk, coconut milk, oat milk will all work. Just keep in mind if there is any added sugar and cut back as needed in the recipe. 

I use a whole egg for the added nutrition when I make this recipe. You could certainly use only egg whites and add a couple of more egg whites to the recipe. 

Dates

I like to use dates to sweeten my baking and cooking in place of sugar whenever possible. It adds a boost of fiber that my kids could always use.

You can also substitute maple syrup, honey, coconut sugar, brown sugar or regular sugar in the recipe if you prefer. Just start with 1/4 cup and add more sweetener to your taste. I like to keep this just mildly sweet since we serve it often with fresh fruit. 

It takes an extra step to process the dates in a blender with the milk, but it’s worth it. If I don’t have dates, my second favorite option is maple syrup. 

Variations- Protein Oats Recipe

Lemon blueberry 

• 1 tablespoon of lemon juice
• 1-2 cups fresh or frozen blueberries 

​Add lemon juice to wet ingredients. Fold in blueberries after all ingredients have been mixed well. 

Chocolate peanut butter 

• ¼ cup cocoa powder (combined with dry ingredients)
• Peanut butter, almond butter or sunflower seed butter

Warm peanut butter and drizzle peanut butter over uncooked oatmeal in a baking dish. 

Topping combination favorites 

• Fresh berries 
• Chocolate chips and peanut butter drizzle
• Cacao nibs and raspberries 
• Chia seeds
• Hemp seeds
• Walnuts and cherries 
• Macadamia nuts and chocolate chips

As a busy mom trying to focus on whole food recipes, this is the perfect healthy breakfast meal prep that is amazing as leftovers.

Kids won’t get tired of it, because there are so many different ways to make it. Even the pickiest of eaters can find a variation they like! Make a big batch on Monday and enjoy all week.

For the Postpartum Mamas

I made these protein baked oats as a quick and healthy breakfast or lunch as a postpartum mom. With very little energy or time to be in the kitchen cooking, I still wanted to prioritize my nutrition because I was breastfeeding too. There are many good things oats can do. This is a great way to nourish your postpartum body. 

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