There’s no doubt that oatmeal is nutritious and delicious. But if we’re being honest, the standard bowl of oats can become boring over time. So, why not make a high protein baked oatmeal instead? With ingredients like mashed bananas and maple syrup, this banana bread-like dish is hard to resist.
Besides, protein powder isn’t just for smoothies. It works well in a variety of recipes (like pancakes).
And while it’s easy to mix protein powder into a plain ol’ oatmeal, this option allows you to prepare it in advance. One recipe makes enough for about a week’s worth of breakfast! How’s that for meal prep?
How To Make It
First, gather your ingredients. You will need:
- vegan vanilla protein powder
- flax eggs
- non-dairy milk
- vanilla extract
- maple syrup
- hemp seeds.
You’ll also need an assortment of fruits, like blueberries and sliced strawberries, to garnish the baked oatmeal.
This recipe calls for two flax eggs, which you can make by mixing 2 tablespoons fresh ground flaxseed and 6 tablespoons water. Chill in the refrigerator for 20 minutes to thicken.
As for the vegan protein powder? We used KOS Organic Plant Protein in Vanilla. It was our top pick in our hands-on vegan protein review, where we taste-tested popular vegan protein powers. The texture, flavor, and sweetness of this protein powder was spot on.
Now, to make high protein baked oatmeal. Preheat the oven to 350°F and line an 8×8″ baking pan with parchment paper. Combine the oats and protein powder in a bowl.
In a larger bowl, mash up the bananas. Do your best to get rid of any chunks.
Add the oat-protein mixture, flax eggs, milk, vanilla extract, cinnamon, and maple syrup.
Stir well to combine the ingredients.
Stir in the hemp seeds, if using. You can also mix in chopped nuts, if you’d like.
Transfer the oat mixture into the baking pan. Using a spatula, spread into an even layer.
Top the oatmeal with your favorite sliced fruits. Don’t be afraid to get creative and use what you have on hand. For this batch, we used 1/2 cup sliced strawberries, 1/2 cup blueberries, and 1/2 banana. Fruits like peaches and raspberries would be delicious, too.
Optional: Add a handful of nuts or vegan chocolate chips.
Bake for 30 minutes, or until golden brown.
Let cool 20 to 25 minutes. Slice into squares or rectangles.
Serve with maple syrup or coconut flakes. Yum!
This baked oatmeal lasts for 5 to 6 days in the refrigerator. (It’s yet another reason why this dish makes for the perfect make-ahead breakfast!) To reheat a slice, simply warm in the microwave. Enjoy with nut butter, vegan butter, or even more fruit.
For more vegan protein goodness, check out our no-bake carrot cake protein bar recipe.
So, how would you customize your baked oatmeal? Let us know in the comments, below!
High Protein Baked Oatmeal
- 2 bananas
- 2 cups oats
- 1/3 cup vanilla vegan protein powder
- 2 flax eggs
- 1 cup non-dairy milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 1/3 cup hemp seeds optional
- 1/2 cup strawberries sliced
- 1/2 cup blueberries
- 1/2 banana sliced
- Preheat the oven to 350°F. Line an 8×8” baking pan with
- In a bowl, combine the oats and protein powder. In a larger
bowl, mash the bananas, getting rid of any clumps.
- Add the oat-protein mixture to the mashed bananas. Add the
flax eggs, milk, cinnamon, vanilla, and maple syrup. Mix until combined. Fold
in the hemp seeds, if using.
- Transfer to the baking pan, spreading it into an even layer.
Top with sliced fruits.
- Bake for 30 minutes or until golden brown. Let sit for 20 to 25 minutes, then slice. Serve with maple syrup, coconut flakes, or more fruit.