Baked oatmeal is one of my favorite snacks to make. It’s easy, the flavor combinations are endless, and it’s always so good! Today we are pumping it up and making protein baked oatmeal!
I’m always looking to get in more protein throughout the day and adding it to some of my favorite things is such an easy way to do so. Besides, adding protein to these bars help balance out the macros to help fill you up and keep you full.
These oatmeal bars are great out of the oven, but my favorite way to enjoy them is cold! Once cooled, they get a little firmer and take on a dense and chewy texture. Smear them with some greek yogurt or nut butter and you have one heck of a snack!
They make a great addition to your weekly meal prep – eat them for breakfast with some eggs, have one as a snack mid-day, or they make the perfect pre-workout snack!
Why we love this protein baked oatmeal
- packed with protein! – 10 grams of protein per 1 slice!
- made in one bowl
- super customizable – easily adjust this recipe to change up the flavors each week.
- macro-balanced – we added lots of protein and some healthy fats to balance out the carbs to support stable blood sugar and prevent any blood sugar spikes and crashes.
- lightly sweetened – just 1 tablespoon of honey is used!
Is baked oatmeal healthy?
Baked oatmeal can make a healthy and delicious breakfast or snack. Rolled oats are loaded with fiber, complex carbs, and whole grains, have plant-based protein, and are low in fat. By making baked oatmeal at home, you can easily customize it to fit your liking and nutrition goals.
Each one of these protein baked oatmeal bars has 199 calories, 26 grams of carbohydrates, 10 grams of protein, 7 grams of fat, and 4 grams of fiber for a balanced snack.
What is the best way to add protein to oatmeal?
While oats have some plant-based protein, it is definitely not a high-protein food. Getting enough protein at meals helps slow down digestion (along with fat) to give you balanced energy. Protein is also essential for building muscle.
Whenever I make oatmeal, I am always upping the protein to help me feel my best and work towards my goals. Here are some of my favorite ways to increase the protein when having oats:
- protein powder – my favorite and easiest way to up the protein and also add some flavor. Most kinds of protein powders will work so use your favorite kind.
- greek yogurt – also adds some creaminess!
- cottage cheese – when I don’t have yogurt, I love using cottage cheese instead!
- adding some eggs or egg whites – a nutrient-dense source of protein and whole eggs add some healthy fats.
- making it with milk – depending on what kind of milk you use, milk can add some additional protein and fat.
- nuts or seeds – to add some crunch and plant-based protein. Nuts are high in fat though and will add more fat than protein if used.
- nut butter – again, this will add some protein, but not a ton.
Ingredients
- brown banana – to add some natural sweetness
- milk – any kind of milk will work. We used whole as it helped increase the protein and fat in the recipe.
- greek yogurt – to up the protein!
- peanut butter
- honey – for a touch of sweetness
- vanilla extract
- rolled oats
- protein powder – I am using vanilla plant-based, but your favorite flavor will work!
- cinnamon
- salt – to help bring the flavors together
- fruit – we are using strawberries and blueberries, but any kind will work!
How to make protein baked oatmeal
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8 baking dish with melted coconut oil and set aside.
- Mix together your wet ingredients. In a medium-sized mixing bowl, mash your banana until smooth. Add milk, yogurt, peanut butter, honey, and vanilla extract, and whisk until combined.
- Combine your dry ingredients. Add rolled oats, protein powder, cinnamon, and salt to the bowl and mix well to combine.
- Bake. Pour the oatmeal mixture into the greased baking pan. Sprinkle with chopped fruit and bake for 30-35 minutes until firm or a toothpick comes out clean. Let cool for 5 minutes and cut into 9 equal-sized bars.
- Enjoy!
Storage and reheating
- fridge – first, let the bars cool completely. Add to a sealable airtight container or you can simply wrap the pan you baked it in with tin foil or plastic wrap. Store leftovers in the fridge for up to a week.
- to freeze – let cool completely and place individual pieces on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours or until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large bag (we love reusable silicone ones) and freeze for up to 3 months. You can defrost them by placing them in the refrigerator and then warming up the microwave if desired.
- reheat – pop it in the microwave for 15-30 seconds until warm/hot. You can also eat it cold right out of the fridge (usually what I do!).
Substitutions and additions
This recipe is super forgiving – here are some easy substitutions:
- banana – applesauce or pumpkin puree will work the same.
- greek yogurt – you can use dairy or dairy-free. If you don’t have greek yogurt, plain yogurt will work, but it won’t pack as much protein. Full-fat or 0% fat yogurt will work.
- milk – any kind of dairy or non-dairy milk will work.
- peanut butter – any kind of nut butter will work (almond butter, cashew butter…). Try tahini or sunflower seed butter to keep them nut free.
- honey – any kind of liquid sweetener will work (maple syrup, agave…). You can also leave it out if you don’t want any sweetener.
- rolled oats – quick oats will work instead of rolled oats. Steel cut oats will not work as the texture is different. Use certified gluten-free oats if needed.
- protein powder – any flavor of protein powder will work! I like plant-based protein because it adds some sweetness and the consistency works well to help absorb the liquid. If you don’t have plant-based protein, you can try whey or collagen, but will probably need to adjust the liquid depending on the thickness of your protein powder.
- spices – mix up the spices to change the flavor. Ginger, cloves, and allspice would all be good additions.
- fruit – any kind of diced fruit will work. Some of my favorites to add to oatmeal are any kind of berries (strawberries, blueberries, raspberries), bananas, apples, and pears.
These protein baked oats are so easy to customize. Here are a few suggestions to change the flavor from week to week:
- shredded coconut – to add a little more healthy fat and natural sweetness
- chocolate – to make them chocolate, stir some cacao, cocoa powder, or chocolate chips into the batter
- chopped nuts – walnuts, peanuts, or pecans would be great
More healthy oatmeal recipes
- oatmeal chocolate chip muffins
- pumpkin baked oatmeal
- cauliflower oatmeal
- protein oatmeal raisin bars
- peanut butter oatmeal chocolate chip bars
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Protein Baked Oatmeal
ingredients
- 1 medium brown banana (100 grams)
- 1 cup milk (I used whole)*
- 1/2 cup greek yogurt (4 ounces – I used full-fat)
- 1/4 cup peanut butter (64 grams)
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 cups rolled oats (200 grams)
- 1/2 cup vanilla protein powder (50 grams)*
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 cup berries, chopped if needed (100 grams – any kind will work)
- coconut oil, for greasing
instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8 baking dish with melted coconut oil and set aside.
- Mix together your wet ingredients. In a medium-sized mixing bowl, mash your banana until smooth. Add milk, yogurt, peanut butter, honey, and vanilla extract, and whisk until combined.
- Combine your dry ingredients. Add rolled oats, protein powder, cinnamon, and salt to the bowl and mix well to combine.
- Bake. Pour the oatmeal mixture into the greased baking pan. Sprinkle with chopped fruit and bake for 30-35 minutes until firm or a toothpick comes out clean. Let cool for 5 minutes and cut into 9 equal-sized bars.
- Enjoy!
Paula says
Made this for meal prep this week . It’s delicious!
I did not use a plant based protein and it still turned out great . I never have a problem with any of Kelly’s recipes . They are always pretty easy , great directions and videos. I also used raspberries and blackberries. Thanks for another great recipe.
Kelly says
Glad they turned out Paula and thanks for trying them!