Description
Protein Baked Oats made with old-fashioned oats, peanut butter, maple syrup, and protein powder create a delicious, protein-rich breakfast that can be enjoyed warm with optional peanut butter and chocolate drizzle toppings. Ready in under an hour, this baked oatmeal is perfect for meal prep and offers a comforting, nutritious start to your day.
Ingredients
Main 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
- 3 cups old fashioned oats (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 sweetened)
- ½ cup semi-sweet chocolate chips or carob chips (or 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
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a 9 x 13-inch baking pan by spraying it 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, natural peanut butter, and maple syrup until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the oats, salt, peanut butter powder, and protein powder to the wet ingredients. Whisk thoroughly until the peanut butter powder clumps are fully dissolved and the batter is uniform.
- Bake the Oatmeal: Pour the oatmeal batter evenly into the prepared baking pan. Sprinkle the chocolate chips on top, then bake for 35 to 40 minutes until the center no longer jiggles and bubbles form around the edges. Once done, transfer to a wire rack to cool slightly.
- Prepare Optional Toppings: In a small bowl, whisk together the remaining 2 tablespoons of natural peanut butter with 1 teaspoon of melted coconut oil until smooth. Separately, melt the 2 tablespoons of chocolate chips with ¼ teaspoon of coconut oil in the microwave using 20-second bursts, stirring between intervals until fully melted and smooth.
- Drizzle and Serve: While the baked oatmeal is still warm, drizzle the peanut butter and melted chocolate over the top. Serve immediately to enjoy an indulgent yet nutritious breakfast experience.
Notes
- For a sweeter version, use sweetened protein powder but reduce the maple syrup to ⅓ cup to balance sweetness.
- You can substitute chocolate chips with blueberries or carob chips for variation.
- Ensure eggs are at room temperature for better mixing and texture.
- The baked oats can be stored in the refrigerator for up to 5 days and reheated before serving.
- This recipe is ideal for meal prep and can be portioned into individual servings for grab-and-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
