This Protein Baked Oatmeal is a hearty meal-prep breakfast made with protein oats, Greek yogurt, vanilla protein powder, blueberries and chocolate chips. Baked in an 8×8-inch pan in about 30 minutes, it makes 9 satisfying servings with approximately 11 grams of protein each.
My teenagers loved the combination of juicy blueberries and chocolate, and I even found my 19-year-old scooping up a big helping for an afternoon snack. Teenage approval is always a solid endorsement in my house!
You can definitely taste the vanilla protein powder in the finished oatmeal. Feel free to decrease the amount from 1/3 cup to 1/4 cup if you prefer a milder flavor. You’ll still get a protein boost from the oats, eggs, milk and Greek yogurt.
Enjoy a square on its own, customize it with your favorite add-ins or make it a little more indulgent with maple syrup, honey or a few extra chocolate chips.
Why This Recipe Works
- Protein in every serving. Protein oats, protein powder, eggs, milk and Greek yogurt provide approximately 11 grams of protein per square.
- Easy to prepare. Mix the wet and dry ingredients, fold in the blueberries and chocolate chips and let the oven do the rest.
- Perfect for meal prep. Bake one pan and refrigerate or freeze the individual squares for quick breakfasts throughout the week.
- Easy to customize. Swap the blueberries and chocolate chips for other fruit, nuts or baking chips to create different flavor combinations.
Recipe Ingredients
Eggs – Help bind the baked oatmeal and add extra protein.
Milk – I use regular dairy milk for the added protein, but your favorite unsweetened non-dairy milk will work, too.
Maple syrup – Adds just enough sweetness without making this feel like dessert. Honey can be used instead.
Plain Greek yogurt – Adds protein and helps give the oatmeal a soft, moist texture. Vanilla Greek yogurt also works, but it will make the oatmeal slightly sweeter.
Vanilla extract – Adds warmth and complements the blueberries and chocolate.
Protein oats – I use protein old-fashioned rolled oats to give each serving an extra boost. Regular old-fashioned rolled oats can be substituted, although the protein content will be lower. Steel cut oats require different amounts of liquid and cooking time, and quick oats will produce a softer texture.
Vanilla protein powder – I could definitely taste the protein powder when I used the full 1/3 cup. If you are sensitive to that flavor, decrease it to 1/4 cup for a milder taste. Protein powders vary in flavor and absorbency, so the finished texture may differ slightly by brand.
Cinnamon – Adds a subtle warmth without overpowering the blueberry flavor.
Baking powder – Gives the baked oatmeal a little lift and keeps it from becoming too dense.
Salt – Balances the sweetness and brings out the other flavors.
Blueberries – Fresh or frozen blueberries work great. There is no need to thaw frozen berries before adding them.
Semi-sweet chocolate chips – Blueberries and chocolate were the winning combination with my teenagers! Use milk, dark or mini chocolate chips if preferred.
How to Make Protein Baked Oatmeal
- Prepare the pan. Preheat the oven to 350°F. Coat an 8×8-inch baking dish with cooking spray and set aside.
- Combine the wet ingredients. In a large bowl, whisk together 2 eggs, 1 1/2 cups milk, 1/4 cup maple syrup, 1/2 cup plain Greek yogurt and 1 teaspoon vanilla extract.
- Mix the dry ingredients. In a separate bowl, combine 2 cups protein old-fashioned rolled oats, 1/3 cup vanilla protein powder, 1/2 teaspoon cinnamon, 1 teaspoon baking powder and 1/2 teaspoon salt.
- Add the blueberries and chocolate. Pour the dry ingredients into the wet ingredients and stir until just combined. Gently fold in 1 cup blueberries and 1/2 cup semi-sweet chocolate chips.
- Add to baking dish. Spread the mixture evenly in the prepared baking dish.
- Bake the oatmeal. Bake for 25 to 30 minutes, until the top is lightly golden and the center is set rather than wet. Avoid overbaking, which can make the oatmeal dry.
- Cool and serve. Allow the baked oatmeal to cool for at least 10 minutes so it can set, then cut it into 9 squares.
Protein Baked Oatmeal Variations
Use the blueberries and chocolate chips as written or replace them with up to 1 1/2 cups total of your favorite add-ins. Try one of these combinations:
- Mixed berry: Use a combination of blueberries, raspberries and chopped strawberries.
- Banana chocolate chip: Replace the blueberries with sliced or diced banana and keep the chocolate chips.
- Peanut butter chocolate: Add a few spoonfuls of peanut butter to the batter and use chocolate chips as the mix-in.
- Apple cinnamon: Replace the blueberries with finely diced apple and increase the cinnamon slightly.
- Nutty oatmeal: Add chopped walnuts, pecans or almonds for extra crunch and protein.
- Lower-sugar option: Leave out the chocolate chips or replace them with chopped nuts or unsweetened coconut.
How to Serve Protein Baked Oatmeal
Protein baked oatmeal can be enjoyed warm, at room temperature or straight from the refrigerator. Serve each square on its own for an easy grab-and-go breakfast or add one of these toppings:
- A drizzle of maple syrup or honey
- A spoonful of Greek yogurt
- Fresh berries or sliced banana
- Peanut butter or almond butter
- Chopped walnuts or pecans
- A splash of warm milk
For a more substantial breakfast, pair a square with scrambled eggs, fresh fruit or additional Greek yogurt.
How to Store Protein Baked Oatmeal
Allow the baked oatmeal to cool completely before storing it.
Refrigerator: Store the oatmeal squares in an airtight container in the refrigerator for up to 5 days. Separate layers with parchment paper to prevent sticking.
Freezer: Wrap individual squares in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen.
To reheat: Microwave a refrigerated square for 20 to 30 seconds, adding more time as needed. Frozen oatmeal squares may take 60 to 90 seconds. You can also warm them in a 350°F oven until heated through.
Storing the squares individually makes it easy to grab exactly what you need for a quick breakfast or afternoon snack.
FAQs
How much protein is in protein baked oatmeal?
This recipe contains approximately 11 grams of protein per serving when divided into 9 squares. The exact amount will vary depending on the brands of oats, protein powder, milk and Greek yogurt you use.
Can I prepare baked oatmeal the night before?
Yes. For the best texture, bake the oatmeal completely, allow it to cool and refrigerate it overnight. Individual squares can be reheated in the microwave the next morning. I don’t recommend refrigerating the unbaked batter overnight because the oats will continue absorbing the liquid and may become overly soft.
Can I use regular rolled oats instead of protein oats?
Yes. Old-fashioned rolled oats can be substituted in equal amounts, although each serving will contain less protein. Avoid steel cut oats because they require a different amount of liquid and a much longer cooking time.
Can I make this recipe with less protein powder?
Absolutely. Reduce the vanilla protein powder from 1/3 cup to 1/4 cup if you prefer a less noticeable protein-powder taste. The oatmeal will still get protein from the oats, eggs, milk and Greek yogurt.
More Easy Breakfast Recipes
If you enjoyed this protein baked oatmeal, try one of these easy breakfast ideas next:
- Banana Chocolate Chip Protein Muffins
- Steel Cut Oatmeal Bars
- 3 Ingredient Banana Oatmeal Bars
- Banana Applesauce Pancakes
- High Fiber Oatmeal
Protein Baked Oatmeal
Ingredients
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup maple syrup
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 2 cups protein old-fashioned rolled oats
- 1/3 cup vanilla protein powder (approximately 26 grams)
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup blueberries fresh or frozen
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Coat an 8×8-inch baking dish with cooking spray.
- In a large bowl, whisk together the eggs, milk, maple syrup, Greek yogurt and vanilla extract.
- In a separate bowl, combine the protein oats, protein powder, cinnamon, baking powder and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the blueberries and chocolate chips.
- Spread the oatmeal mixture evenly in the prepared baking dish. Bake for 25 to 30 minutes, until the top is lightly golden and the center is set rather than wet.
- Allow the baked oatmeal to cool for at least 10 minutes before cutting it into 9 squares. Serve warm, at room temperature or chilled.
Notes
- Estimated protein: Approximately 11 grams per serving
- The protein-powder flavor is noticeable when using the full 1/3 cup. Reduce it to 1/4 cup if you prefer a milder flavor.
- Protein powders vary in flavor and absorbency, so the finished texture may differ slightly by brand.
- Add frozen blueberries directly to the batter without thawing.
- Regular old-fashioned rolled oats can be substituted, although the protein content will be lower.
- Store the oatmeal squares in an airtight container in the refrigerator for up to 5 days or freeze individually for up to 3 months.
- The estimated protein content is based on 9 servings and will vary depending on the brands of oats, protein powder, milk and Greek yogurt used.For a milder protein-powder flavor, reduce the vanilla protein powder from 1/3 cup to 1/4 cup. You’ll still get a protein boost from the oats, eggs, milk and Greek yogurt.
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