Protein baked oats taste like you’re eating cake for breakfast, while making a nourishing, satiated breakfast! Most baked oat recipes are made with bananas, but I wanted to create a version made without them. All you have to do is blend the oats and bake! Top your oats with some coconut or greek yogurt and fresh berries and this healthy breakfast is ready to go! They are naturally gluten & dairy free!
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Baked oats were never a favorite breakfast of mine, because i’m VERY picky when it comes to things with banana. Most oat recipes contain banana, which honestly always ruined it for me. So I set out to make a version without banana and absolutely love this protein baked oat recipe!
When having oats for breakfast, I think it’s so important to include a source of healthy fats and protein. Doing so will keep you feeling good all morning, as well as your blood sugar balanced. I see a lot of women having oats for breakfast, topped with fruit and honey, which creates a higher sugar, lower protein breakfast that doesn’t make you feel the best, keep you full, or balanced. A few simple tweaks can make oats a balanced breakfast!
These make a great heat and eat breakfast option if meal prepped and can double as a healthy snack! If you love oats for breakfast, try my strawberry chia overnight oats or my peanut butter cup overnight oats!
Why you’ll love this recipe
- Baked oats are made quickly & easily in a blender.
- They’re high in protein!
- Baked oatmeal makes a wholesome breakfast that will keep you full all morning.
- They’re versatile – feel free to add your favorite spices and toppings.
- Double, triple, etc. the recipe to make more for larger families/servings!
- Perfect as an on-the-go breakfast.
How to make protein baked oats
Equipment
- Blender: I have two that I recommend. My Vitamix is my most-used kitchen appliance and is definitely worth the splurge! I also love my Beast Blender if you want something smaller!
- Ramekin: I love using these and these!
Ingredients
- Rolled oats: Old fashioned rolled oats work best. I would not recommend using quick oats as the texture of the oats after baking will be different. If you need certified gluten-free oats, I highly recommend One Degree Organics. Their oats are tested for glyphosate, are sprouted so they’re easier on digestion, and certified gluten-free!
- Protein powder: I use a plant-based protein but i’m sure whey or other animal-based proteins should work. I don’t recommend using collagen in place, as the texture is so different from protein powders. Use your favorite flavor! I like to use Macro Mike as it adds so much flavor and a little sweetness to the recipe (really making it taste like cake!). I’ll switch it up and use salted caramel, vanilla buttercream, or their honeycomb flavor! You can use my code “amb-dani” for a discount!
- Maple syrup or honey: Any sticky sweetener will work. We add just a tough for sweetness! I have not tried using low calorie syrups and am not sure how they’d affect the texture of the baked oats.
- Ground flax seeds: These add extra nutrients & fiber to the recipe! You can omit them, if you don’t have any on hand!
- Eggs: I haven’t tried substituting eggs, however a flax egg may work! I can’t confirm if the texture will be the same as the egg version, but they should still be tasty! Using a flax egg would make these vegan, as well!
- Almond butter: You can also use cashew butter or sunflower butter for a nut-free option! I don’t recommend using peanut butter, as it’ll take over the flavor of the oats and I feel like they don’t turn out as good (feel free to use it if it’s all you have though!).
- Milk: I opt for a plant-based milk, but any milk will work!
- Pantry staples: baking powder, vanilla extract, cinnamon
Steps to make baked oats
- Blend the oats: Add all of the ingredients to a blender, blending until completely smooth.
- Bake the oats: Add the batter to a greased ramekin. Bake in the oven at 350f for 18-20 minutes.
- Serve: I like to eat mine immediately with a dollop of yogurt and. fresh berries for extra antioxidants.
Can you make protein baked oats without protein powder?
Yes! This recipe was formulated to add protein powder and I think it turns out best this way, but you can simply omit the powder and up the oats in the recipe. There will be an option in the recipe card below to make it without the powder!
FAQ’s, Tips, & Tricks
- Can you prep baked oats ahead of time? You can prep the batter ahead of time, store in an air-tight container, and bake in the morning. You can also bake these as a meal prep and re-heat when ready to eat, although I think the texture is best freshly baked. If you have busy mornings though, these will still make a tasty option reheated!
- How long do baked oats last? I would only keep these made, in the fridge, for up to 3 days. After that, they just aren’t as yummy! As I mentioned, these are best eaten straight away!
- How to make baked oats for a larger crowd/more servings: Just double, triple, or quadruple the recipe and divide amongst that amount of ramekins! For example, if you want to make 3 servings, triple the recipe and divide the batter between three ramekins!
- How to reheat individual ramekins: There’s a few options! Heat your oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat them in the microwave for 1 minute. Once warm, add your toppings and enjoy!
- Why add protein to baked oatmeal? Most oatmeals are pretty rich in carbohydrates, especially when adding things like extra fruit and honey, and don’t contain many healthy fats or protein. Adding protein and a healthy fat source will ensure you keep your blood sugar stabled, you’ll STAY full, and you’ll feel your best! I always try and get around 30g of protein at breakfast. It’s a game changer!
- Can you use quick oats or steel cut oats in baked oatmeal? Old fashioned rolled oats work the best for baked oatmeal. Quick oats and steel cut oats won’t provide the same cake-like texture.
- Tip: Don’t over-bake! If you over-bake the oatmeal, it’ll turn out. more dense. If this happens, just add a drizzle of monk fruit maple syrup (I like Lakanto), a drizzle of honey, or even a splash of milk on top, and enjoy. This will help cut some of that drynesss!
Baked oats flavor variations & Topping ideas
- Top baked oatmeal with greek yogurt or coconut yogurt.
- Add fresh fruit.
- Top with some natural sprinkles for a birthday cake vibe!
- Add a handful of chocolate chips on top before baking.
- Add a pinch of nutmeg or cardamom for chai baked oats!
- Add sliced bananas on top for a banana bread feel.
More healthy breakfast recipes to try
- Chocolate peanut butter cup overnight oats
- Strawberry chia overnight oats
- Crunchy granola clusters
- Healthy breakfast crumble
- Peanut butter coffee protein shake
- Blueberry chia pudding with lemon cashew cream
- Strawberry cheesecake yogurt parfait
Protein Baked Oats Without Banana
Ingredients
- 1/2 cup old-fashioned rolled oats *I recommend organic
- 3 tbsp of your favorite protein powder *See notes!
- 1 tbsp almond butter *or cashew or sunflower butter
- 1/2 tbsp ground flax seeds
- 1 egg
- 5 tbsp milk, of choice *I use plant-based milk
- 1-1 1/2 tbsp maple syrup or honey
- 1/2 tsp cinnamon *optional
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350F. Grease a ramekin or small glass tupperware container (or something similar).
- Add all of the ingredients to your blender. I like to add the milk first, to keep the oats from sticking to the bottom of the blender. Blend a few minutes until super smooth.
- Pour the batter into your ramekin. Bake for 16-20 minutes, time will vary depending on your oven. You may need to bake yours a few minutes extra. It should feel set, but you don't want to over-bake it or it'll turn out more dry and dense. It's okay if it's slightly under-baked (as long as it's not gooey to touch in the center. It should be set).
- Top with yogurt and fresh berries and enjoy!
