High Protein Baked Oatmeal
Start your day with this High Protein Baked Oatmeal, a moist, hearty, and satisfying breakfast that's perfect for meal prep. Say goodbye to dry baked oatmeal with this protein-packed recipe!
Equipment
- 9x13 inch baking dish
- high-speed blender
- Large Bowl
Ingredients
- 4 extra ripe bananas (or 5)
- 2 large eggs
- 1 cup full-fat cottage cheese
- 1 cup plain soy milk or milk of choice
- 1/2 cup creamy peanut butter
- 1/3 cup pure maple syrup or sticky sweetener of choice
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 heaping tablespoon ground flax
- 2-4 scoops protein powder of choice
- 4 cups old fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chocolate chips regular or mini, divided
Instructions
Prepare Your Dish & Wet Ingredients
- First, preheat your oven to 375°F (190°C). While it's warming up, grease a 9x13 inch baking dish thoroughly to prevent sticking.
- In a high-speed blender, combine the ripe bananas, eggs, full-fat cottage cheese, soy milk, creamy peanut butter, maple syrup, coconut sugar, and vanilla extract. Blend until the mixture is smooth and creamy, ensuring no visible cottage cheese lumps remain. This step is key for a moist and tender texture.
Combine & Hydrate
- Pour the smooth wet mixture from the blender into a large bowl. Then, add the ground flax, your chosen protein powder, old-fashioned oats, ground cinnamon, baking powder, and a pinch of salt. Stir everything together gently until just combined, being careful not to overmix.
- Let the batter rest for 5-10 minutes. This allows the oats and flaxseed to absorb the liquid, causing the mixture to visibly thicken and preparing it for a hearty texture.
Bake to Golden Perfection
- Gently fold in about two-thirds of your chocolate chips, distributing them evenly throughout the thickened batter. Pour this mixture into your prepared baking dish, spreading it into an even layer. Sprinkle the remaining chocolate chips generously over the top.
- Carefully place your dish into the preheated oven and bake for 45-50 minutes. The oatmeal is done when the center is set (it won't jiggle if gently nudged) and the edges are golden brown, starting to pull away from the sides.
- Once baked, remove the dish from the oven and let it cool for at least 10-15 minutes before slicing into squares. This cooling time is essential for the oatmeal to set completely. Serve warm, or let it cool completely for meal prep.
Notes
The Cottage Cheese Advantage: Blending full-fat cottage cheese into the mixture helps prevent the baked oatmeal from becoming dry, adding moisture and fat for a tender texture. Don't Skip the Salt!: A small amount of salt is crucial to balance the natural sweetness from bananas and maple syrup, enhancing the overall flavor profile. No Protein Powder Method: You can still achieve a high-protein baked oatmeal without protein powder by utilizing the blended cottage cheese, increasing ground flaxseed, adding an extra egg, or using high-protein milk like ultra-filtered dairy milk or soy milk. Expert Tip for Cake-like Texture: For a more cake-like consistency, pulse your old-fashioned oats in a blender 5-6 times before adding them to the mixture, ensuring they don't turn into a fine flour. Troubleshooting Dry Oatmeal: Dryness often results from overbaking. Keep a close eye on your oven and bake only until the center is just set. Troubleshooting Mushy Oatmeal: Mushy or gummy textures usually come from using quick-cooking oats instead of old-fashioned rolled oats, or from under-baking. Ensure the center is fully set. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 280kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 300mgFiber: 5gSugar: 18gVitamin A: 50IUVitamin C: 5mgCalcium: 100mgIron: 2mg
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