Description

Protein Baked Oats are a delicious, wholesome breakfast option packed with protein from eggs, peanut butter, and protein powder. Lightly sweetened with bananas and maple syrup, this baked oatmeal is tender, satisfying, and perfect for meal prep. Customizable with chocolate chips or blueberries and finished with an optional gooey peanut butter and chocolate drizzle, this recipe is ideal for a hearty start to your day.

Ingredients

Wet Ingredients

1 ¾ cup milk (dairy or plant-based)
3 large eggs, brought to room temperature
1 ½ teaspoon pure vanilla extract
1 cup mashed overripe bananas
½ cup natural peanut butter
½ cup maple syrup

Dry Ingredients

3 cups old fashioned oats (also known as rolled oats)
½ teaspoon salt
½ cup peanut butter powder
½ cup vanilla or unsweetened protein powder, or collagen powder (reduce maple syrup to ⅓ cup if using sweetened protein powder)

Add-Ins & Toppings

½ cup semi-sweet chocolate chips or carob chips (can substitute with dark chocolate chips or blueberries)

Optional Peanut Butter & Chocolate Drizzle Toppings

2 tablespoons natural peanut butter
1 ¼ teaspoons melted coconut oil (divided)
2 tablespoons semi-sweet chocolate chips

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Instructions

Preheat the Oven – Preheat your oven to 350°F (175°C) and prepare a 9 x 13-inch baking pan with non-stick cooking spray to prevent sticking.
Mix Wet Ingredients – In a large mixing bowl, whisk together the milk, eggs, vanilla extract, mashed bananas, peanut butter, and maple syrup until well combined and smooth.
Add Dry Ingredients – Add the oats, salt, peanut butter powder, and protein powder to the wet mixture. Whisk until all ingredients are thoroughly incorporated and the clumps of peanut butter powder are dissolved.
Assemble and Bake – Pour the oatmeal batter evenly into the prepared baking pan. Sprinkle the chocolate chips (or blueberries, if preferred) across the top. Bake for 35–40 minutes, or until the center is set (no longer jiggles) and the edges are bubbling rapidly.
Cool – Remove the baked oats from the oven and place the pan on a wire rack to cool slightly.
Prepare Drizzle Toppings (Optional) – For the peanut butter drizzle, whisk 2 tablespoons natural peanut butter with 1 teaspoon melted coconut oil until smooth. For the chocolate drizzle, melt 2 tablespoons chocolate chips with ¼ teaspoon coconut oil in the microwave in 20-second bursts, stirring in between until silky and smooth.
Drizzle & Serve – Drizzle the peanut butter and chocolate over the warm baked oatmeal. Slice and serve warm for the best texture and flavor!

Notes

You can use plant-based milk or dairy milk as preferred.
Substitute blueberries for chocolate chips to make it fruitier.
To reduce sugar, use unsweetened protein powder and maple syrup to taste.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven as needed.
Drizzle toppings are optional but add extra flavor. Skip them for a lighter option.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/12 of pan
Calories: 343
Sugar: 13g
Sodium: 170mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 14g
Cholesterol: 56mg