Print

Protein Baked Oats Recipe

Protein Baked Oats Recipe
Print Recipe

★★★★★

4.9 from 25 reviews

This Protein Baked Oats recipe combines wholesome ingredients like oats, banana, peanut butter, and protein powder into a warm, hearty breakfast or snack. It’s packed with protein and flavor, perfect for a nutritious start to your day or a satisfying post-workout meal. The addition of peanut butter and chocolate chips adds a delightful richness, while the optional drizzle topping elevates the dish to a decadent treat without compromising nutrition.

Ingredients

Scale

Wet Ingredients

  • 1 ¾ cup milk (dairy or plant-based)
  • 3 large eggs (room temperature)
  • 1 ½ teaspoon pure vanilla extract
  • 1 cup mashed overripe bananas
  • ½ cup natural peanut butter
  • ½ cup maple syrup
  • 2 tablespoons natural peanut butter (for drizzle topping)
  • 1 1/4 teaspoons melted coconut oil (divided)

Dry Ingredients

  • 3 cups old fashioned oats (rolled oats)
  • ½ teaspoon salt
  • ½ cup peanut butter powder
  • ½ cup vanilla or unsweetened protein powder (or collagen powder; reduce maple syrup to ⅓ cup if sweetened)
  • ½ cup semi-sweet chocolate chips or carob chips (alternatively dark chocolate chips or blueberries)
  • 2 tablespoons semi-sweet chocolate chips (for drizzle topping)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or spray a 9 x 13-inch baking pan with non-stick cooking spray to prevent sticking and ensure easy removal after baking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the milk, eggs, vanilla extract, mashed bananas, natural peanut butter, and maple syrup until the mixture is smooth and well combined.
  3. Add Dry Ingredients: Add the oats, salt, peanut butter powder, and protein powder to the wet mixture. Whisk thoroughly until the peanut butter powder clumps have dissolved and the batter is homogeneous.
  4. Pour Batter and Add Toppings: Pour the oatmeal batter into the prepared baking pan and even out the surface. Sprinkle the ½ cup of semi-sweet chocolate chips evenly over the top.
  5. Bake: Place the pan in the oven and bake for 35 to 40 minutes. The baked oats are done when the center no longer jiggles and bubbles are rapidly forming around the edges. Remove from oven and let cool on a wire rack.
  6. Prepare Drizzle Toppings: While the oats cool, whisk 2 tablespoons of natural peanut butter with 1 teaspoon of the melted coconut oil until smooth. Separately, melt 2 tablespoons of chocolate chips with ¼ teaspoon coconut oil in the microwave in 20-second intervals, stirring in between, until smooth.
  7. Serve with Drizzles: Drizzle the melted peanut butter and chocolate over the warm baked oats just before serving for an indulgent finishing touch.

Notes

  • You can substitute blueberries for chocolate chips for a fruity variation.
  • If using sweetened protein powder, reduce maple syrup to ⅓ cup to balance sweetness.
  • Room temperature eggs help in achieving better consistency in the batter.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheat servings in the microwave or oven before eating.

Nutrition

Keywords: baked oats, protein oats, healthy breakfast, peanut butter oats, baked oatmeal, high protein breakfast

Find it online: https://thefoodrecipe.com/protein-baked-oats-recipe/