Dessert

Protein Baked Oatmeal Recipe

Bylilan Sage March 12, 2026March 12, 2026

Introduction

Protein baked oatmeal is a hearty and nutritious breakfast that combines the comforting texture of traditional baked oats with an added boost of protein. This recipe is perfect for busy mornings when you want something filling and easy to prepare ahead of time.

A white square baking dish filled with a blueberry dessert that has two clear layers: a bottom layer of deep purple, juicy cooked blueberries and a top layer of golden, crumbly oat topping studded with whole blueberries. There are thin, light brown drizzle lines of sauce evenly spread across the top, adding texture and color contrast. The dish sits on a soft beige fabric on a white marbled surface, surrounded by small white bowls filled with dry oats and fresh blueberries, a few loose blueberries scattered around, and stacked white plates with a silver fork on the side. photo taken with an iphone --ar 4:5 --v 7

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 extract
¼ teaspoon salt
½ cup fresh blueberries (plus more for topping)
Nut butter (for drizzling on top)

Instructions

Step 1: Preheat the oven to 375°F and spray an 8-inch square baking dish with cooking spray.
Step 2: In a large bowl, combine the oats, protein powder, almond milk, peanut butter, eggs, maple syrup, melted coconut oil, vanilla extract, and salt. Mix until well combined.
Step 3: Fold in the fresh blueberries gently, then pour the mixture into the prepared baking dish. Top with additional blueberries if desired.
Step 4: Bake for 35-40 minutes, or until the center is set and the edges are lightly golden.
Step 5: Remove from the oven and let cool for a few minutes. Portion into servings and drizzle with nut butter before serving.

Tips & Variations

Use flax eggs to make this recipe vegan: mix 2 tablespoons ground flaxseed with 6 tablespoons water and let sit for 5 minutes before adding.
Swap blueberries for other fruits like raspberries, sliced strawberries, or diced apples.
Add a pinch of cinnamon or nutmeg for extra warmth and flavor.
Use your favorite protein powder flavor to customize the taste.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave for about 30-60 seconds until warm. You can also freeze individual portions and thaw overnight in the fridge.

How to Serve

A square piece of blueberry dessert sits centered on a white plate with delicate patterns. The dessert has three visible layers: the bottom layer is dark purple with blueberries inside, the middle layer is golden brown with a crumbly texture, and the top layer is drizzled with light brown sauce in thin lines. Fresh blueberries are scattered on and around the dessert. To the left of the plate, a silver fork rests on a beige cloth napkin, which lies on a white marbled surface. A small white bowl filled with blueberries appears in the upper left corner, alongside a few scattered blueberries on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free when using plant-based milk and dairy-free protein powder. Make sure your protein powder does not contain dairy ingredients if you have allergies.

How can I make this recipe vegan?

Replace the eggs with flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water and letting it sit to thicken for 5 minutes before adding to the batter.