Protein Baked Oatmeal

4.96 from 23 votes

Your new favorite breakfast with 17 grams of protein. Serve up a slice of this sweet and satisfying protein baked oatmeal and stay full for hours.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Keyword: High Fiber, High Protein

Servings: squares

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

Position oven rack to the middle and pre-heat to 350 F. Line a 9x9-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!

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.