This baked protein oatmeal is a warm and cozy breakfast that’s packed with energy! Made with oats, eggs, and yogurt, it’s both filling and nutritious.
I love how easy it is to make ahead of time and reheat in the morning. Plus, adding fruits or nuts makes it even yummier. Perfect for busy days! 🌞
Key Ingredients & Substitutions
Rolled Oats: These are the base of your baked oatmeal. If you don’t have rolled oats, quick oats are a good substitute, but avoid using steel-cut oats as they require more cooking time.
Protein Powder: I often use vanilla whey for flavor, but plant-based options work too! If you want to skip the protein powder, consider adding an extra egg and a tablespoon of nut butter instead to boost protein.
Milk: I prefer almond milk for a nutty flavor, but any dairy or non-dairy milk will do. If you’re looking to reduce calories, unsweetened almond or oat milk is a great choice!
PBS: If you’re not a fan of peanut butter, almond butter or sunflower seed butter can be wonderful alternatives. These give a similar creaminess and nutty flavor.
Blueberries: Feel free to switch up the fruit! Bananas, chopped apples, or even cranberries can be delicious. Frozen fruit works too; just toss it in without thawing.
How Do I Get the Perfect Texture in My Baked Oatmeal?
The texture of baked oatmeal should be hearty yet soft. To achieve this:
- Mix wet and dry ingredients well, but don’t over-mix to keep some texture in the oats.
- Ensure your baking dish is properly greased; this helps with easy serving later.
- Don’t skip the resting time after baking. Letting it cool slightly allows it to set up more, making it easier to cut!
Remember, everyone’s oven can vary slightly, so keep an eye on it as it cooks.
Baked Protein Oatmeal
Ingredients You’ll Need:
Oatmeal Base:
- 2 cups rolled oats
- 2 scoops vanilla protein powder (whey or plant-based)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 2 cups milk (dairy or plant-based)
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1/4 cup natural peanut butter (divided; some for mixing, some for drizzling)
- 2 tablespoons honey or maple syrup (optional, for sweetness)
- 1 teaspoon vanilla extract
Fruits:
- 1 cup fresh or frozen blueberries (plus extra for garnish)
- 1 medium banana, sliced (for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30-35 minutes to bake. Allow a little extra time for cooling before serving. So, in total, you’re looking at roughly 45-50 minutes from start to delicious breakfast!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, lightly grease an 8×8-inch baking dish or any similar size that you have on hand.
2. Mix the Dry Ingredients:
In a large bowl, combine rolled oats, protein powder, baking powder, ground cinnamon, and salt. Stir until everything is mixed well and set aside.
3. Whisk the Wet Ingredients:
In another bowl, whisk together the milk, eggs, Greek yogurt, 2 tablespoons of peanut butter, and honey or maple syrup (if you’re using it) along with the vanilla extract until it’s smooth and combined.
4. Combine Ingredients:
Pour your wet mixture into the bowl with the dry ingredients. Stir until everything is just combined. Be careful not to over-mix!
5. Add Blueberries:
Gently fold in 1 cup of blueberries into the mixture. This will add a lovely burst of flavor in each bite!
6. Bake:
Pour the oatmeal mixture into your prepared baking dish and spread it out evenly. Place it in the oven and bake it for 30 to 35 minutes, or until the edges are golden brown and the center has set up nicely.
7. Cool and Top:
When it’s done, remove it from the oven and let it cool for a few minutes. While it’s still warm, drizzle the remaining peanut butter over the top. If you prefer it runny, you can warm it slightly in the microwave before drizzling.
8. Garnish and Serve:
Top with sliced bananas and any additional blueberries for a tasty finish. Slice it up and serve warm. Enjoy this hearty and delightful breakfast!
This dish is perfect for meal prep, and you can easily reheat it throughout the week for quick breakfasts. Enjoy every bite!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, quick oats can be used in place of rolled oats, but the texture will be a bit softer and less chewy. Just keep an eye on baking time; it may cook a little faster.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. Simply reheat in the microwave or oven until warmed through.
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use plant-based yogurt as well. Also, ensure your protein powder is vegan-friendly.
What Other Fruits Can I Add?
You can definitely mix in other fruits! Chopped apples, raspberries, or even diced peaches would work wonderfully. Just remember that if you use frozen fruit, there’s no need to thaw it first before mixing in.
