Protein Baked Oatmeal
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Published Sep 14, 2022, Updated Jun 28, 2024
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Have your oatmeal and get your protein in with this protein baked oatmeal! It’s easy to make, perfect for meal prep and packs over 17 grams of protein per serving.
One of the most popular questions I receive when it comes to baked oatmeal is “can I add protein powder to baked oatmeal?” While you can definitely add protein powder to any of my baked oatmeal recipes I thought it was time to create a specific protein baked oatmeal recipe.
Oatmeal on its own is not super protein-rich and can sometimes leave me feeling hungry 1 hour after eating it, which is why I’m all about adding protein and healthy fats to help keep me full and satisfied all morning long!
I’ve previously created protein overnight oats and protein oatmeal recipes, but this protein baked oatmeal might just be my new favorite way to eat protein oats (aka proats)!
Why You’ll Love This Recipe
- Easy to make and only requires one bowl and one pan!
- Perfect for an on-the-go breakfast for busy days.
- It’s gluten-free, dairy-free and can easily be made vegan!
- Has 17 grams of protein per serving!
Ingredients Needed
- old fashioned rolled oats – my fave brand is Bob’s Red Mill gluten free old fashioned rolled oats.
- vanilla protein powder – for this recipe I used the vanilla Warrior blend by Sun Warrior, but feel free to use your favorite brand of protein powder. Nuzest is also one of my favorite brands. It’s plant-based and has a minimal, clean ingredient list. Plus, the chocolate flavor is delish. You can use my code eatingbirdfood for 15% off your order.
- unsweetened almond milk – I used unsweetened almond milk, but any non-dairy milk will work.
- peanut butter – adds some more protein and great flavor to this baked oatmeal. Feel free to use your favorite nut or seed butter.
- eggs – the eggs will help bind all the ingredients together. See vegan alternatives below.
- maple syrup – pure maple syrup is the perfect natural sweetener to use for baked oatmeal in my opinion! Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
- coconut oil – make sure you’re using coconut oil that’s melted. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
- vanilla extract – a flavor enhancer.
- salt – can’t forget the salt! This brings all the ingredients together.
- fresh blueberries – I love the addition of fresh blueberries in this baked oatmeal. Frozen berries will also work.
Substitutions & Notes
- Protein powder: I prefer to use a plant-based vanilla protein powder, but feel free to use your favorite flavor and brand of protein powder. I’m sure whey protein or hemp protein would both work, I’m just not sure what the end result would taste like as I haven’t tried either of these options. If you don’t have protein powder on hand I suggest making one of my other 22+ baked oatmeal recipes instead.
- Peanut butter: If you have a peanut allergy or don’t have any on hand, feel free to swap it out with any nut or seed butter. Almond butter would be my second choice, but cashew butter, tahini or sunflower seed butter are all great options.
- Eggs: To make this recipe vegan use flax eggs or chia eggs instead or regular eggs.
- Maple syrup: Feel free to use your favorite liquid sweetener like honey or agave. To keep this recipe low-sugar use monk fruit maple syrup.
- Blueberries: I prefer fresh blueberries, but you could really use any fruit of your choice. Some options I would try are strawberries, raspberries, cherries or blackberries. If you want to skip the fruit and add a different mix-in, go for it! Chocolate chips or chopped nuts would both be delicious.
- Want to make this a blended baked oatmeal? If you’re a fan of the blended baked oats and want to make a blended version of this protein baked oatmeal just add all the ingredients (except for the berries) to a blender and blend until smooth, add blueberries, pour into a baking dish and bake!
How to Make
Just like all of my baked oatmeal recipes this one is super easy to whip up. Start by preheating your oven to 375°F and spraying an 8-inch square baking dish with cooking spray or oil. You could also line it with parchment paper.
In a large bowl mix together the oats, protein powder, almond milk, peanut butter, eggs, maple syrup, coconut oil, vanilla extract and salt. Once combined, stir in the blueberries and carefully pour the mixture into baking dish. Top it off with additional blueberries.
Bake for 35-40 minutes or until the center is set. Remove from the oven and let cool for a few minutes. Portion and serve with a drizzle of nut butter!
What to Serve With Baked Oatmeal
This baked oatmeal is packed with fiber, healthy fats and 17 grams of protein per serving, so it’s a great breakfast option and can definitely be eaten on its own, but if you want to serve it with some sides here are some ideas that would pair well with it:
- A savory egg dish – baked egg muffins , egg white bites, dairy-free spinach quiche or kale and feta crustless quiche
- A fresh fruit salad – easy fruit salad or fruit salad with mint
- Meat – regular bacon, tempeh bacon, chicken sausage, breakfast sausage or veggie sausage
- Yogurt – a side yogurt bowl
Can I Make Baked Oatmeal Ahead of Time
Yes, you can totally make baked oatmeal ahead of time. Here are a couple of options that work well.
OPTION 1: BAKE AND THEN REHEAT BEFORE SERVING
- Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool, cover the baking dish and place in the fridge. You can do this 1-2 days in advance. When you’re ready to serve, take the baked oatmeal from the fridge, cover with foil, and reheat in a 350°F oven for about 20 minutes. For individual portions, set the toaster oven to 350°F and bake for 5-10 minutes. Or you could use a microwave for 1 minute.
OPTION 2: PREP AS MUCH AS YOU CAN WITHOUT BAKING
- Mix all your dry ingredients together in a large bowl, cover, and let sit out on the counter until morning.
- Mix together all the wet ingredients in a different bowl, cover, and store in the fridge until morning.
- In the morning just mix your dry and wet ingredients together and pour the mixture into your baking pan, and prepare in the oven as suggested above.
How to Store and Reheat
This baked oatmeal is a great meal prep recipe and stores really well in the fridge or freezer.
In the fridge: store in an airtight container for 4-5 days.
In the freezer: store in an airtight, freezer-safe container for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier for reheating.
To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.
To reheat individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
FAQ’s
For this recipe I used Sun Warrior, but Nuzest is also one of my favorite brands. I have a more detailed guide on the best protein powders out there if you’re interested in learning more.
The one fault oatmeal has is that it’s usually not very high in protein. For those of you that think oatmeal isn’t very filling or you’re hungry 1 hour after eating it, all you need to do is add some protein and healthy fat. That’s why I’m a huge supporter of making protein oatmeal. Adding protein powder to my oatmeal ensures that breakfast will keep me full for hours and the vanilla protein powder I use adds extra flavor (and sweetness) as well.
You can use steel cut or quick/instant oats for baked oatmeal, but you need to follow a recipe that calls for those oats because the liquid ratio is different. I do have a baked steel cut oatmeal recipe I would suggest making if you’re looking for a recipe that calls for steel cut oats.
This recipe is a bit soft, but shouldn’t be too soggy. If yours turns out super gooey or soggy, you either added too much milk, or you might need to cook it longer.
Definitely! Adding protein powder to recipes is a great way to make certain ones more filling and add more protein to your diet. I bake with protein powder all the time and have so many protein recipes here on EBF.
Everything You Need to Make Protein Baked Oatmeal
Bob’s Red Mill Organic Old Fashioned Rolled Oats, 32-ounce (Pack of 4)
Buy Now →
8×8 inch Square Porcelain Baking Dish
Buy Now →
Glass Food Storage Container with Silicone Sleeve
Buy Now →More Protein-Packed Recipes
- Protein Overnight Oats
- Protein Cake
- Protein Brownies
- Protein Cookies
- Protein Waffles
- PB&J Protein Yogurt Bowl
More Baked Oatmeal Recipes
- One Pan Baked Oatmeal
- Banana Bread Baked Oatmeal
- Coffee Cake Baked Oatmeal
- Coffee Baked Oatmeal
- Almond Joy Baked Oatmeal
Be sure to check out all of my baked oatmeal recipes as well as all of the protein recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Protein Baked Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- ½ cup vanilla protein powder, I used Sun Warrior
- 2 cups unsweetened almond milk, or any dairy-free milk
- ¼ cup peanut butter, or any nut butter
- 2 large eggs, or flax eggs
- 3 Tablespoons maple syrup
- 1 Tablespoon coconut oil, melted
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup fresh blueberries, plus more for topping
- nut butter, for drizzling on top
Instructions
- Preheat oven to 375°F and spray a 8-inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, protein powder, almond milk, peanut butter, eggs, maple syrup, coconut oil, vanilla and salt.
- Stir in blueberries and carefully pour oatmeal mixture into the prepared baking dish. Top with additional blueberries.
- Bake for 35-40 minutes or until center is set. Remove from the oven and let cool for a few minutes. Portion and serve with a drizzle of nut butter.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
- 8-inch Baking Dish (my favorite for baked oatmeal)
Another great EBF recipe! I made it with cows skim milk (in Australia, not sure what the US equivalent is, it’s too confusing lol) and it worked really well. Anyone tried freezing it? Look forward to making it again.
Yay! So glad you loved this recipe, Anna. You can definitely freeze this. I prefer to freeze it in individual portions to make defrosting easier, but you can also freeze the entire baked oatmeal if you prefer. To thaw, place it in the fridge overnight and reheat if desired or serve cold!
Can I use egg whites instead?
Hi Carol – Egg whites should work just fine as a substitute! Let me know how this one turns out for you if you make it.
Made today and wow! So good! Made as written with 2 changes because of what I had on hand– Bob’s Protein Oats in place of old fashioned rolled oats and homemade vanilla xylitol syrup in place of maple syrup. Used oat milk and sunflower seed butter. Frozen mixed berries. Threw it all in a food processor (except berries) to chop up the oats a bit. It came out absolutely perfect! Delicious and filling, not too sweet, a great start to the day. Love how versatile this recipe is, too. Thank you so much for creating and sharing this, Brittany! 💙
Thanks for sharing your substitutions, Holly! I’m glad you enjoyed this recipe. 🙂
Can I make this without protein powder?
Hey Rebecca – I’d make my blueberry baked oatmeal recipe instead. That one doesn’t have protein powder in it.
I used this as a guideline since I didn’t actually have protein powder on hand. I left that out and did 1 cup dairy milk and 1 cup sourdough discard. I also added about 1tsp baking powder to react with the sourdough. I used frozen berries instead of fresh. It was very nice served warm with a side of cottage cheese. My husband and toddler agreed. Thanks for the recipe.
So glad you enjoyed the recipe, Jennifer! Love that you got creative with the sourdough discard. Thanks for making it and for coming back to leave a review. I really appreciate it!
Wondering how to modify this recipe to use frozen blueberries? Also can I omit the salt?
Hi Daniella – You can use frozen blueberries the same way you would fresh blueberries – no need to thaw! And yes, you can omit the salt from this recipe.
What can I use in place of coconut oil? I have an allergy.
You can use any oil of choice… olive oil, avocado oil, butter, etc. You can also totally skip the oil if you prefer. Let me know how this turns out for you if you make it!
Everyone in my family (kids and adults ) LOVED this! Love the extra protein and flavor of the protein powder. Was worried it would be gritty or too dense but it’s great. Especially paired with eggs.
Woo!! That makes me so happy to hear, Katie. Thanks for coming back to leave a review. I so appreciate it!
Can you use real dairy milk?
Yes, you can use whatever milk you prefer!
I love this recipe!!! It’s so easily customizable. I followed the recipe as written but used chocolate protein powder and raspberries instead. It saved me so much time during the week and it was DELICIOUS! Thanks, Brittany 🙂
YUM! This sounds perfect, Alyssa. I am so glad you found this recipe and are loving it. Thank you for sharing your review & star rating, it means so much to me!
very good, very filling, we ate it similar to how we would eat oatmeal (with a little bit of milk) still but having it warm slightly crispy and peanut buttery was amazing, also a little drizzle of maple syrup 😋
Delicious! I am so glad you are loving this baked oatmeal recipe and it turned out amazing for you. Thank you for sharing your review + star rating, I truly appreciate it.
This recipe is so, so good! I would say it makes more like 10 portions, which is great for more of a snack and my 8 year old loves them too! I did add some hemp seeds for a bit of an extra protein and fiber bump, but just because I saw them in the fridge. Overall, awesome!
WOO! This is so great to hear, Natalie. I am glad you and your kiddo is love this recipe. Thank you for taking the time to share your review + star rating, I appreciate it!
I usually love EBF recipes but found this one very disappointing. It was extremely bland and I did not care for the texture 🙁
Oh no! I am so sorry to hear you didn’t love this recipe, Devon. What type of protein powder did you use?
I put it in a cake tin and baked on confection, 350f (175c) for about 65 minutes. then covered in dark chocolate and sprinkled some flaky salt on top. great cake, good flavour en nicely moist. Will definitely make again.
Amazing! I am excited to hear that you gave this cake a try and it turned out delicious for you, Nick. Thank you for taking the time to share your review + star rating, I really appreciate it!
By far the BEST baked oatmeal I have ever had. Mine typically turn out dry or crumbly, this texture is soooo good. I used frozen blueberries and and chia eggs it worked great. The only thing I’ll say is 6 servings is too many, lol it was like 3-4.
YUM! I am so glad you gave this recipe a try and are loving it, Lindsey. Thank you so much for sharing your review + star rating, I really appreciate it!
This is the best take-to-work breakfast I’ve ever found. I freeze individual portions and just defrost one overnight, then microwave for 30 seconds in the morning. It tastes good (sometimes I add extras like nuts, pumpkin seeds, other berries, or chocolate chips), but it’s not too sweet and it keeps me going until lunch.
Amazing! I am so glad you are loving this recipe and it turned out great for you. Thank you so much for sharing your review + star rating, it means so much to me!
I specifically eat my oatmeal baked because of issues with texture, so if you have food sensory issues I wouldn’t recommend this recipe. Its soft and bland like typical morning oatmeal. I usually bake oatmeal for some crisp at the edge and a more breadlike texture but this is closer to pudding. I followed the recipe amounts exactly only substituting the protein powder for the one I prefer, but that didn’t matter much. It’s not for me, but if you like oatmeal as it’s usually eaten this may work for you.
Thanks for your feedback, Sara!
can you use frozen blueberries?
Yes, frozen blueberries will also work!
This was so good! I did 2% milk and used promix whey vanilla protein and it worked out pretty good! I love this higher protein version of oatmeal, will make again!!
Yay! So glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
Thank you!! I’m an avid “home chef” and this is the first time I’m ever leaving a review on any recipe I’ve tried myself. I’ve made this at least 10 times. Such an easy & healthy snack to have in the home. I slightly modified by using PBfit instead of actual PB, and I increase the amount of blueberries used, but this recipe is A+ and a weekly staple in our house now!
Hi Meg! This is amazing, I am so glad you gave this recipe a try and are loving it. Thank you so much for sharing your review & star rating, it really means so much to me!
I’m wondering if anyone has tried water instead of the milk in this recipe. I’m trying to reduce my reliance on store but milks and their additives. Thanks!
Hi Stephanie! I haven’t tried it, but I am sure it’ll work out just fine. Enjoy!
Updating… water works just fine! This recipe is on repeat at my house. I can’t go a week without it. Thanks a bunch.
I sometimes make oat / almond / cashew milk just for recipes like this.
Can I use skim milk? Why does it specify non-dairy milk?
Hi Lin! Skim milk should work. Hope you enjoy this recipe!
So moist and tasty! Added fruit and choco chips – baked in a loaf pan since that’s all I had so baked longer but it was delish!!
YUM! So glad you have this recipe a try and are loving it, thank you for your review + star rating, I really appreciate it!
I can’t wait to try this! I’ve been needing a high-protein, high-carb breakfast to support my workouts. This will also be perfect because there’s less work to do in the mornings while getting my kids out the door. Will definitely try some of the other protein goods on this site! Thank you!!
Ahh I am so glad you found this recipe and are loving it, Ashley. Thank you so much for your review & star rating, I really appreciate it!
It is what it says it is – high protein, oats – and bakes perfectly. However, the recipe is quite bland. Not great without being smothered in extra toppings.
Hi Tanya – So sorry to hear you didn’t love this recipe. What type of protein powder did you use?
Would frozen berries work here?
Absolutely, enjoy!
Question – can PB powder be substituted successfully for the peanut butter?
Hi Su. I haven’t tested this recipe with PB powder, it might work if you liquify it first, but it also might change the consistency of the oatmeal. If you give it a try, let me know how it turns out!
This is my first time making baked oatmeal in all my years of cooking and baking. And the first time using protein powder in something other than shakes. I’m so happy I found this recipe! It’s very yummy. I’ll be making this often and will definitely be trying your other recipes.
WOO! This makes me SO happy. I am glad you found this recipe and it is a hit for you. Thanks for coming back and sharing your review + star rating, I truly appreciate it!
Can I use steelCut oats for this?
Hi Sonya – You can use steel cut or quick/instant oats for baked oatmeal, but you need to follow a recipe that calls for those oats because the liquid ratio is different. I do have this baked steel-cut oatmeal recipe I would suggest making if you’re looking for a recipe that calls for steel cut oats. Enjoy!
I just happened across this recipe while searching for high protein breakfast! I’m so happy I made this, it’s very tasty!!! I am going to add strawberries next time and a bit of lemon zest, but it is wonderful. I have a hard time finding something healthy besides plain old eggs that I can enjoy. Thank you for sharing it!!!!
Of course, Amy! I am SO glad you found this recipe and it is a hit. Thanks so much for sharing your review & star rating, it means so much to me!
Hi! This sounds great!
1) Can I leave out the nut butter? Kids need nut-free lunches and don’t like sunflower seed butter. Do I need to replace it for binding?
2) Any suggestion for baking time if I go with muffin cups instead of a sheet?
Thank you!
Hi Ellen – Great questions, thanks for asking. I would actually recommend my Oatmeal Cups, you can easily add some protein powder into this mixture, you just might need to adjust the amount of liquid a bit! Hope you and the kiddos enjoy!
This looks awesome and I’m excited to make it! Do you think I could double the recipe and make it in a larger baking dish? I don’t have an 8×8.
Hi Julie – Yes, that should work just fine. You might have to adjust the baking time a bit though. Let me know how these turn out for you!
Fantastic recipe!! Used Orgain vanilla powder, used 2% milk and came out perfectly! Willing to bet it’s even better the next day!
WOO! I am so glad you’re loving this recipe, Stephanie. Thank you for sharing your review + star rating, it means so much to me!
Ive made this recipe now 4 back to back weeks, its amazing! You can really add or subtract anything you want, you cannot mess it up lol. Ive added greek yogurt for extra protein, mashed bananas, all kinds of berries and nut butters, cinnamon, chocolate chips…. I’ve done with without eggs, with extra eggs, no sweetener, etc etc. Trying pumpkin puree next! 12/10
Woo! This is the best, I am so excited to hear that you are loving this recipe and have had fun playing around with different flavors, Alex. Thank you for your review & star rating, I truly appreciate it!
Hi!
I want to try this but have 2 questions: can I use only egg whites instead of whole eggs? And skip the coconut oil?
Hi Cynthia – Yes, you can use egg white only for this recipe and you can skip the coconut oil or sub it for another oil. Enjoy!
I made it as directed except I used 2 T of maple syrup instead of 3 because the protein powder I used has some sweetness to it. It turned out nicely!
Excellent! I am excited to Hera this recipe turned out great for you and you loved it, Kim. Thank you so much for sharing your review + star rating, I really appreciate it!
Delicious! This came out perfectly. I only had chocolate protein powder, but I figured chocolate and peanut butter is a great combination so why not. Otherwise I followed the recipe to a T. I will definitely put this on regular rotation.
Yay! I am excited to hear that you are loving this recipe and that the chocolate protein power worked out great, Toni. Thanks so much for sharing your review + star rating, it means so much to me!
This was easy, great texture, and just the right amount of sweetness! I was worried about the soggy comments but mine was dense and moist. I made it exactly as directed. I use Legion brand protein powder. Will definitely make again! This is a great pregnancy snack or pre-workout snack. I cut my dish into 9 squares, not 6.
YUM! I am so glad you are loving this recipe, Amanda. Thank you so much for coming back and sharing your review + star rating, I so appreciate it!
Food prepping for breakfast for the coming week! I’m using strawberries and will add unsweetened coconut flakes!
YUM! This sounds delicious, Laura. I hope you love this recipe!
Nice post
Not crazy about this recipe – I probably did something wrong – this was far too wet, so I added additional oats – came out gummy and tasteless.
I am sorry to hear that this recipe didn’t turn out as you had hoped, Kelly. Did you change anything about the recipe? Measurements or ingredients?
Love, love, love this recipe! Making it for the second time! Thanks for sharing
Of course! I am so happy to hear that you are loving this recipe. Thank you for coming back and sharing your review + star rating, it means so much to me.
Just made it tonight ready for breakfast tomorrow. I had to taste test it tonight though, it was delicious!
Can you freeze it? And how long does it last in the fridge?
Yay! I am so happy that you are enjoying this recipe, Sophie. Yes for the freezer, store in an airtight, freezer-safe container for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier for reheating. It will last in the fridge for 4-5 days! Enjoy!
Was just searching on here for protein baked oats last week! You must be in my brain 🙂 Can’t wait to try.
Woo! Definitely come back and let me know if you end up trying this recipe, Megan!
Very good, I used almond butter instead and might have added some extra blueberries. Highly recommend!
So glad you loved this recipe, Tracy. Thanks for trying it and for coming back to leave a review. I so appreciate it!
Your apple baked oatmeal makes a daily appearance on my breakfast plate…this recipe takes it up a very big notch adding the protein boost I need to add in recovery. Luv it! Thanks 🙏 !
I’m so glad you love the apple baked oatmeal recipe!! I hope you love this one just as much, let me know if you end up trying it and how it turns out!
looks delicious, can’t wait to try it! I’m just wondering, can you omit the peanut butter altogether? I prefer my PB in cookies 🙂
Totally! You can skip the peanut butter or swap it with another nut or seed butter! Let me know if you end up trying it and how it turns out.
I left out the PB and it’s amazing! Definitely 5 star!
WOO! I am happy to hear that you are loving this recipe, Melanie. Thank you for your review + star rating, I so appreciate it!