Meet your new favorite breakfast with 17 grams of protein. Serve up a slice of this nourishing protein baked oatmeal with berries and nut butter, and stay full all morning long. You’ll also love my peanut butter baked oats, chocolate baked oats, and lemon blueberry baked oats.
Cara’s 5-star review ⭐️ “THESE ARE SO YUMMY! 10/10! I love how it’s protein packed too!”
Sweet And Protein-Packed Breakfast
As a dietitian, these protein baked oats are a staple in my house because they make breakfast easy and keep me full for hours. Here’s why you’ll love them too:
- Packed with protein. Oats are well known for their fiber content, but they’re not exactly packed with protein. This recipe turns oats into a balanced and filling breakfast with extra protein and nutritional balance.
- Perfect for meal prep. Make a batch on Sunday, store the slices in the fridge, and add your favorite toppings each morning for a 5-minute breakfast that actually supports your health.
- Easy to customize. I designed these baked oats with a simple but satisfying vanilla flavor that works well with endless toppings. Add your favorite fruit, nut butter, or yogurt to switch up the flavor each day.
Dietitian tip! 💡 Oats are packed with beta-glucan fiber that may support heart health. Explore more tasty recipes with oats like my oatmeal pumpkin muffins, no-bake trail mix bars, or cookie dough protein balls.
Key Ingredient Notes
- Vanilla whey protein powder: I use the Leanfit Vanilla Whey protein powder in baking because I like the taste and texture, but use what you have and love.
- Greek yogurt: Make sure to use plain yogurt and not vanilla or other sweetened options. This recipe also works with blended cottage cheese instead of yogurt – but I recommend using half the salt if you make this swap.
- Maple syrup: My protein baked oatmeal is entirely sweetened with maple syrup. Swap honey if needed.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
How To Make Protein Baked Oatmeal
Step 1: Whisk wet ingredients until smooth.
Step 2: Stir in dry ingredients.
Step 3: Transfer to a parchment-lined baking pan.
Step 4: Bake, cool, and slice!
Tips From My Test Kitchen
- Don’t use too much protein powder. I recommend spooning and levelling your protein powder when measuring to avoid using too much. This will help prevent dry and chalky oats.
- Let them cool before storing. If you pack your baked oats warm, they’ll get a little wet and soggy in the container. Let them completely cool to room temperature first.
PS. I’m committed to sharing the best possible recipes and learning from reader feedback. This recipe has been re-tested and perfected since it was originally posted in 2024.
Common Questions
For a boost of protein, add a scoop of Greek yogurt or nut butter on top. You can also sprinkle with whole nuts or seeds. For extra fiber, sprinkle your baked oatmeal with fresh berries. For a little extra fun and flavor, drizzle with honey, maple syrup, or your favorite jam.
Let your oats completely cool to room temperature. Slice and store in a food container in the fridge or freezer. To freeze, wrap each slice individually in plastic wrap or parchment paper. De-frost each slice in the fridge overnight before serving. To refrigerate, keep slices stored in a food container and eat them right from the fridge. You can also microwave for 20-30 seconds to enjoy warm. Add toppings right before eating.
They’ll stay good in the fridge for up to four days, or the freezer for up to three months.
Yes! Blended cottage cheese and Greek yogurt both work great, and both have been tested. If you’d prefer to use blended cottage cheese, reduce the salt to 1/4 teaspoon.
More High Protein Breakfasts
Need more filling high-protein breakfast ideas? Here are some of my favorites:
- Pumpkin Protein Pancakes
- Protein McGriddle Muffins
- Sheet Pan Eggs
- Blueberry Cottage Cheese Pancakes
- High-Protein Overnight Oats
If you tried this recipe for protein baked oatmeal, leave a ⭐️ star-rating below and share your picture on Instagram!
Protein Baked Oatmeal
Equipment
- 9×9 inch baking pan
Ingredients
- 2 large eggs
- 1 cup low-fat milk, I use 2%
- 1 cup low-fat plain Greek yogurt, I use 2% (blended cottage cheese works too — see notes)
- 2 Tbsp olive oil
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 2 cups old fashioned oats
- ½ cup vanilla whey protein powder, I use Leanfit Vanilla whey, spooned and levelled
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
Instructions
- Position oven rack to the middle and pre-heat to 350 F. Line a 9×9-inch baking pan with parchment paper and set aside.
- To your large mixing bowl, add eggs, milk, Greek yogurt, olive oil, maple syrup, and vanilla extract. Whisk until smooth.
- To the same bowl, add oats, protein powder, baking powder, cinnamon, and salt. Mix until combined.
- Pour batter into your prepared baking pan and use the back of your spoon/spatula to flatten batter and evenly distribute oats if necessary.
- Bake for 22-27 minutes or until the oats are cooked through. You’ll know they’re done when the tops look set and lightly golden brown.
- Allow oats to cool for a minimum of 10 minutes before slicing. Add toppings and enjoy!
Notes
- If you’d prefer to use blended cottage cheese instead of Greek yogurt, reduce the salt to 1/4 tsp.
- Topping suggestions: nut butter (I like natural, salted peanut butter), fresh berries, extra maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a really good and flavor packed recipe and picky eater approved! This is definitely going to be in the regular breakfast rotation from now on.