Baked protein oatmeal is a warm and hearty breakfast that’s super easy to make. Packed with oats, eggs, and your favorite toppings, it fills you up and keeps you going!
Honestly, what’s better than waking up to a delicious slice of oatmeal? I love adding fruits and nuts for extra flavor. It’s a wholesome treat that feels like a cozy hug! ☁️
Key Ingredients & Substitutions
Rolled Oats: Rolled oats are perfect for this recipe because they cook evenly and absorb moisture well. If you’re in a hurry, you could use instant oats, but the texture will be softer. Steel-cut oats are not recommended, as they need longer cooking times.
Protein Powder: You can use any protein powder you like, whether it’s whey, casein, or a plant-based option. If you want to skip the powder, try adding an extra egg to increase protein without the powder.
Milk: Any milk works here, so use almond, soy, coconut, or regular cow’s milk as per your preference. If you’re lactose intolerant, stick with non-dairy options. For a creamier texture, opt for full-fat milk or nut milk.
Peanut Butter: Natural peanut butter adds flavor and protein, but if you have allergies or preferences, try almond butter or sunflower seed butter instead. You can even use a nut-free butter to make it more accessible!
How Do I Make Sure My Baked Oatmeal Holds Together?
Getting your baked oatmeal to hold together well is key to a satisfying dish. Here are some tips to ensure great results:
- Use the right amount of liquid. Too much liquid can make the oatmeal watery, while too little can cause it to be dry.
- Incorporate eggs. They help bind the ingredients together and add protein. Make sure they’re well mixed with the wet ingredients.
- Don’t skip the baking time! Allow it to bake until it’s set and lightly golden. This gives it more structure.
- Let it cool slightly before serving. This helps it firm up even more, making it easier to cut into squares.
How to Make Baked Protein Oatmeal with Berries and Peanut Butter
Ingredients You’ll Need:
Main Ingredients:
- 2 cups rolled oats
- 1 scoop vanilla or unflavored protein powder (about 30g)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk (dairy or plant-based)
- 1/4 cup natural peanut butter (plus extra for drizzling)
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen blueberries
For Toppings:
- Fresh blueberries
- Fresh raspberries
- Optional: sweetener such as honey, maple syrup, or stevia to taste
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare. After that, you will need to bake it for 30-35 minutes. So, in a little over 40 minutes, you’ll have a warm, delicious breakfast ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Before you start, preheat your oven to 350°F (175°C). This way, your oven will be ready to go when you finish mixing your ingredients. Also, grease an 8×8 inch baking dish lightly with oil or cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, protein powder, baking powder, ground cinnamon, and salt. Stir them well to make sure everything is evenly mixed. This will help the flavors blend beautifully while baking!
3. Prepare the Wet Ingredients:
In another bowl, crack the eggs and whisk them well. Then, add the milk, peanut butter, vanilla extract, and sweetener (if you’re using it). Mix everything together until you have a smooth, creamy mixture.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir them together gently until just combined. You want to make sure everything is mixed but don’t overdo it!
5. Add the Blueberries:
Now, gently fold in the blueberries into the batter. If you’re using frozen blueberries, there’s no need to thaw them first—just mix them in.
6. Pour into Baking Dish:
Transfer the batter to the greased baking dish and spread it evenly with a spatula. This helps ensure it bakes uniformly.
7. Bake:
Put your dish in the preheated oven and bake for 30-35 minutes. Keep an eye on it, and it’s done when the oatmeal is set and lightly golden on top.
8. Cool and Serve:
Once baked, remove it from the oven and let it cool for a few minutes. This makes it easier to cut into squares! Drizzle extra peanut butter on top while it’s still warm—a little goes a long way—and then add a lovely pile of fresh blueberries and raspberries for a pop of color and flavor.
9. Enjoy:
Serve your baked protein oatmeal warm. It’s a delightful, hearty start to your day that you can feel good about!
This baked oatmeal is a comforting, protein-rich start to your day, with natural sweetness and fresh berries adding freshness and color!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but the texture will be softer. If you’re looking for a denser result, stick with rolled oats, as they hold up better during baking.
Can I Substitute the Peanut Butter?
Absolutely! If you have nut allergies or prefer a different flavor, feel free to use almond butter, sunflower seed butter, or even tahini. Just ensure it’s a similar consistency for the best results!
How Should I Store Leftover Baked Oatmeal?
Store any leftovers in an airtight container in the fridge for up to 4-5 days. You can reheat individual portions in the microwave or oven until warmed through, adding a splash of milk if desired for moisture.
Can I Make This Recipe Vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let it sit for 5 minutes to thicken) and use any plant-based milk. Most plant-based protein powders work well too!