Description

This Protein Baked Oatmeal is a wholesome, delicious breakfast option packed with protein and fiber. Combining rolled oats, vanilla protein powder, almond milk, nut butter, and fresh blueberries, it offers a satisfying and nutritious way to start your day. Baked to perfection, it features a soft, creamy texture and a subtle sweetness enhanced by maple syrup and vanilla. Perfect for meal prep or a quick morning meal.

Ingredients

Scale

Dry Ingredients

2 cups old fashioned rolled oats
½ cup vanilla protein powder (e.g., Sun Warrior)
¼ teaspoon salt

Wet Ingredients

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

Add-ins and Toppings

½ cup fresh blueberries (plus more for topping)
Nut butter (for drizzling on top)

Instructions

Prep: Preheat your oven to 375°F (190°C). Lightly grease or spray an 8-inch square baking dish to prevent sticking.
Mix Dry and Wet Ingredients: In a large bowl, combine the rolled oats, vanilla protein powder, and salt. In the same bowl, add the almond milk, peanut butter, eggs, maple syrup, melted coconut oil, and vanilla extract. Stir the mixture thoroughly until well combined.
Add Blueberries: Gently fold in ½ cup of fresh blueberries, being careful not to crush them.
Pour into Baking Dish: Carefully pour the oatmeal batter into the prepared baking dish, smoothing the top. Sprinkle additional fresh blueberries on top for extra flavor and visual appeal.
Bake: Place the dish in the oven and bake for 35 to 40 minutes, or until the center is set and a toothpick inserted comes out clean.
Cool and Serve: Remove the baked oatmeal from the oven and let it cool for a few minutes. Then, cut into portions and serve warm, drizzled with your favorite nut butter on top for added richness.

Notes

You can substitute eggs with flax eggs to make this recipe vegan-friendly.
Feel free to use any nut butter such as almond or cashew butter as preferred.
For added texture, consider sprinkling nuts or seeds on top before baking.
This baked oatmeal stores well in the refrigerator for up to 4 days and can be reheated easily.
Maple syrup can be adjusted or replaced with honey or agave syrup depending on dietary preferences.

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: protein baked oatmeal, healthy breakfast, high protein oatmeal, baked oats, gluten free oatmeal, dairy-free breakfast, peanut butter oatmeal, blueberry baked oatmeal