Description
Baked protein oats are a simple breakfast that combines rolled oats, protein powder, and your favorite mix-ins into one satisfying dish that bakes up warm and filling. Just mix everything together, pop it in the oven, and you get easy mornings with a nutritious meal ready to go.
Ingredients
Scale
Dry ingredients:
- 1 cup rolled oats
- 1 scoop vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet ingredients:
- 1 cup unsweetened almond milk
- 1 large egg
- 2 tablespoons almond butter
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Toppings:
- 1/2 cup blueberries
- 1/4 cup chopped almonds
Instructions
- Heat your oven to 350°F and coat an 8-inch square baking dish lightly with cooking spray.
- Mix 1 cup rolled oats, 1 scoop vanilla protein powder, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt together in a large bowl.
- Whisk 1 cup unsweetened almond milk, 1 large egg, 2 tbsp almond butter, 1 tbsp honey, and 1 tsp vanilla extract in another bowl until the texture turns smooth.
- Pour your wet mixture into the dry ingredients and stir for about 1 minute until everything comes together.
- Gently fold 1/2 cup blueberries into the batter, setting aside a small handful for topping.
- Spread the batter evenly into your prepared baking dish.
- Scatter 1/4 cup chopped almonds and your reserved blueberries across the top of the batter.
- Bake at 350°F for 25 to 30 minutes until the center feels firm and a toothpick inserted in the middle comes out clean.
- Allow the baked oats to rest in the pan for 5 minutes before you slice them into squares and serve.
Notes
- Don’t overmix the batter once the wet and dry ingredients combine, as this can make your oats dense instead of light and fluffy.
- Check the center with a toothpick around the 25-minute mark since ovens vary, and baking it too long will dry out the texture.
- For a dairy-free version, swap the almond milk for any plant-based milk and use coconut oil instead of almond butter if needed.
- If fresh blueberries aren’t available, frozen ones work just as well; just don’t thaw them before folding them in so they hold their shape better.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: High-Protein
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 368 kcal
- Sugar: 10 g
- Sodium: 310 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 55 mg