High Protein Baked Oatmeal

This high-protein baked oatmeal recipe is perfect to make-ahead for an easy vegan breakfast on the go. It’s a cakey, bread-like dish that’s rich in filling fiber and protein.

Kirsten Nunez, MS

By Kirsten Nunez, MS

43 Ratings

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There’s no doubt that oatmeal is nutritious and delicious. But if we’re being honest, the standard bowl of old fashion 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, though it’s delicious as a snack or dessert too. How’s that for meal prep?

Photo: Kirsten Nunez
  • Oats. As a fiber-rich whole grain, oats make an excellent breakfast option. Be sure to use gluten-free oats if you want this recipe to be gluten-free. Also, avoid using oats in the packet, which have added sweeteners and ingredients. Use plain old fashioned oats.
  • Vegan vanilla 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.
  • Flax eggs. Flax eggs act as a binder in this recipe in place of gluten rich flour. To make it, mix 2 tablespoons fresh ground flaxseed and 6 tablespoons water, then chill in the refrigerator until thick.
  • Fruits. You’ll also need an assortment of fruits, like sliced fresh strawberries and blueberries, to garnish the baked oatmeal. This is an easy way to add flavor, natural sweetness, and nutrients like vitamin C to the dish.

How to Make High-Protein Baked Oatmeal

1. Preheat the oven to 350°F and line an 8-inch pan with parchment paper. Combine the oats and protein powder in a bowl.

Photo: Kirsten Nunez

2. In a larger bowl, mash up the bananas. Do your best to get rid of any chunks.

Photo: Kirsten Nunez

3. Add the oat-protein mixture, flax eggs, milk, vanilla extract, cinnamon, and maple syrup.

Photo: Kirsten Nunez

4. Stir well to combine the ingredients.

Photo: Kirsten Nunez

5. Stir in the hemp seeds, if using. You can also mix in chopped nuts, if you’d like. Both ingredients will add more protein to the dish.

Photo: Kirsten Nunez

6. Transfer the oat mixture into the baking pan. Using a spatula, spread into an even layer.

Photo: Kirsten Nunez

7. 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.

Photo: Kirsten Nunez

8. Bake for 30 minutes, or until golden brown.

Photo: Kirsten Nunez

9. Let cool for about 20 minutes, then slice into squares or rectangles. Drizzle with maple syrup and top with coconut flakes, if desired. Yum!

Photo: Kirsten Nunez

Recipe Tips, Variations, and Substitutions

  • Switch up the fruit. Of course, you’re not limited to berries. Fruits like peaches, plums, and apples would be tasty as well. If you want to stick to berries, check out our recent post regarding several ways to wash them. 
  • Add jam or preserves. No fresh fruits on hand? Swirl strawberry jam or strawberry preserves on top of the oatmeal before baking.
  • Try different toppings. For an extra crunch, add a handful of chopped nuts. If you love chocolate, add dairy-free chocolate chips.
  • Elevate the flavor. Sprinkle brown sugar on the oatmeal before baking. Another option is to add a dash of salt on top, which will coax out the sweetness of the fruits.
  • Zest it up. Give the recipe as summer-inspired spin with a teaspoon or two of fresh lemon zest.
Photo: Kirsten Nunez

How to Store Baked Oatmeal

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 it in the microwave. Enjoy with nut butter, vegan butter, or even more fruit.

Serving Suggestions

High-Protein Baked Oatmeal

High-protein baked oatmeal is the perfect make-ahead vegan breakfast. It's a cakey, bread-like dish that's rich in filling fiber and protein.
Click stars below to rate, or leave a full review in the comments
43 Ratings
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Course: Breakfast
Cuisine: American, Vegan
Keyword: baked oatmeal
Prep Time: 20 minutes
Cook Time: 30 minutes
Rest Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Calories: 228kcal
Author: Kirsten Nunez, MS

Ingredients

Topping

Instructions

  • Preheat the oven to 350°F. Line an 8×8” baking pan with parchment paper.
  • 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.
  • Let cool for about 20 minutes, then slice into squares or rectangles. Drizzle with maple syrup and top with coconut flakes, if desired.

Notes

  • You’re not limited to berries. Fruits like peaches, plums, and apples would be tasty as well.
  • No fresh fruits on hand? Swirl strawberry jam or strawberry preserves on top of the oatmeal before baking.
  • For an extra crunch, add a handful of chopped nuts. If you love chocolate, add dairy-free chocolate chips.
  • Sprinkle brown sugar on the oatmeal before baking. Another option is to add a dash of salt on top, which will coax out the sweetness of the fruits.
  • Give the recipe as summer-inspired spin with a teaspoon or two of fresh lemon zest.
  • 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 it in the microwave. Enjoy with nut butter, vegan butter, or even more fruit.

Nutrition

Calories: 228kcal | Carbohydrates: 31g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 104mg | Potassium: 286mg | Fiber: 5g | Sugar: 12g | Vitamin A: 169IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 4mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!
Kirsten Nunez, MS

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3 thoughts on “High Protein Baked Oatmeal”

  1. What can I replace with the protein powder, more banana or oat flour maybe ? Just because I don’t have any protein powder :/

    Reply