Start your day with a slice of Protein Baked Oatmeal! This healthy, make-ahead, gluten-free breakfast is packed with protein and wholesome ingredients. This quick and customizable oatmeal recipe is easy to make and bakes in thirty-five minutes.
Can you put protein powder in baked oats? You sure can! Protein powder is mixed into the dry ingredients for added protein in addition to added nutrients. This baked oatmeal is packed with protein. One slice equals the same amount as two eggs. And, it is not overly sweet.
This simple recipe is perfectly adaptable to the ingredients you have on hand. Use the milk that you drink. You can customize it for allergy preferences and diet restrictions too.
Packed with protein and wholesome oats, one slice of baked oatmeal with keep you full all morning. If you are looking for a gluten-free, satiating breakfast that you can make ahead, this is the one for you. You will also love my Strawberry Baked Oatmeal and Cinnamon Roll Baked Oatmeal recipes too!
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Ingredients
- Rolled Oats
- Protein Powder (plant-based)
- Ground Cinnamon
- Baking Powder
- Salt
- Milk - Whole, oat, coconut, 2%
- Egg (room temperature)
- Maple Syrup
- Pure Vanilla Extract
- Unsalted Butter (melted)
- Semi-Sweet Chocolate Chunks - Or chips
- Chopped Pecans
See the recipe card for quantities.
How to Make Protein Baked Oatmeal
Preheat the oven to 375° F. Grease an 8x8-inch baking dish with cooking spray.
MIX - Whisk together the milk, egg, maple syrup, and vanilla extract. In a large bowl, combine the oats, protein powder, baking powder, salt, and ground cinnamon.
STIR - Pour the milk-egg mixture and melted butter into the bowl with the oat mixture and stir to combine. Stir in the pecans and semi-sweet chocolate chunks.
BAKE - Carefully pour the mixture into the prepared dish. Bake for 35 - 40 minutes until the top of the oatmeal is golden brown and the oatmeal is set.
Substitutions
- Melted Butter - Use a neutral-flavored oil, like canola, or coconut oil (melted) in place of the melted butter.
- Pecans - Swap pecans for almonds or walnuts. Or omit the nuts altogether.
- Maple Syrup - Use honey, light brown sugar, or coconut sugar. *If using sugar, mix it in with the dry ingredients.
Variations
Baked oatmeal is easily adaptable for allergy restrictions or diets. In addition, it is customizable for add-ins like shredded coconut, dried fruit, and fresh berries.
- Vegan - Swap flaxseed egg for regular, oil for butter, and use vegan chocolate and milk.
- Dairy-Free - Use a dairy-free milk alternative, oil for butter, and make sure that the chocolate is dairy-free.
- 9-by-13-inch Pan - For more servings, double up the recipe. Bake for an additional 10 minutes, or until set.
How to Serve
Serve warm or cold.
- Maple syrup (the real stuff)
- Nut butter - almond, peanut butter, cashew
- Greek yogurt (adds more protein)
- Fresh fruit - berries, banana slices
- Fruit sauce or jam - Try my Blackberry Compote recipe.
- Whipped cream or ice cream (if served for dessert)
See the easy Chantilly Cream (sweetened whipped cream) recipe on my website!
Suggested Equipment
- Pyrex Smart Essentials 4-Quart Glass Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- Anchor Hocking 8-inch Square Glass Baking Dish with Airtight TrueFit Lid
Storage
- STORE - Cover the pan in foil or store slices in an airtight container in the refrigerator for up to 4 days.
- FREEZE - Portion out the baked oatmeal into {6} slices, or desired amount of slices. Wrap slices individually or transfer to a freezer-safe container (or zip-top bag). Freeze for up to 3 months.
- REHEAT - Place a slice of baked oatmeal onto a microwave-safe dish. Cover and heat for 45 seconds - one minute. Serve warm with maple syrup or nut butter.
Expert Tips
- Reserve chocolate and pecans to sprinkle on top. Before baking sprinkle the top with additional chocolate chunks and pecans for added visual appeal.
- For clean slices, allow the oatmeal to cool completely before cutting.
- Pre-slice the oatmeal for meal prep. You can reserve slices in the refrigerator or freezer for later use.
- Use rolled oats for the best texture.
- Do not make the batter ahead of time. While this is a make-ahead breakfast, it is important to bake the oatmeal as soon as it is mixed. Otherwise, the oats will absorb the liquid and alter the texture.
Frequently Asked Questions
The best oats to use in this recipe are rolled oats. While quick-cooking oats work as well, the texture does not hold up to the custard, or liquid ingredients, resulting in dry oatmeal. Do not use steel-cut oats. These oats are thicker and take longer to cook.
Oats are full of fiber, protein, and amino acids. This recipe has additional protein added. A slice of baked oatmeal will keep you full throughout the morning thanks to these nutritious properties.
I prefer plant-based protein powders when I am baking or making oatmeal. However, any protein powder will work fine.
Related Recipes
If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Protein Baked Oatmeal with Chocolate Chunks
Ingredients
- 2 cups rolled oats
- ½ cup protein powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1⅓ cup milk
- 1 egg room temperature
- ⅓ cup maple syrup
- ½ teaspoon pure vanilla extract
- 2 tablespoon unsalted butter melted
- ⅓ cup pecans chopped
- ⅓ cup semi-sweet chocolate chunks
Instructions
- Preheat the oven to 375° F. Grease an 8x8-inch baking dish with cooking spray, and set it aside.
- Whisk together the milk, egg, maple syrup, and vanilla extract in a medium-sized bowl.
- Mix the oats, protein powder, baking powder, salt, and ground cinnamon together in a large bowl.
- Pour the milk-egg mixture and melted butter into the bowl with the oat mixture and stir to combine.
- Stir in the pecans and semi-sweet chocolate chunks.
- Carefully pour the mixture into the prepared dish. Bake for 35 - 40 minutes until the top of the oatmeal is golden brown and the oatmeal is set.
- Serve warm or cold.
Notes
- STORE - Cover the pan in foil or store slices in an airtight container in the refrigerator for up to 4 days.
- FREEZE - Portion out the baked oatmeal into {6} slices, or desired amount of slices. Wrap slices individually or transfer to a freezer-safe container (or zip-top bag). Freeze for up to 3 months.
- REHEAT - Place a slice of baked oatmeal onto a microwave-safe dish. Cover and heat for 45 seconds - one minute. Serve warm with maple syrup or nut butter.
Nutrition
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