This high protein baked oats recipe is a great option for a healthy make-ahead breakfast. It uses wholesome ingredients and tastes more like a banana bread than your classic bowl of oatmeal or overnight oats.
If you’re looking for your new favorite breakfast recipe, or even a new healthy snack, this baked oats recipe is a must try!
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Why You’ll Love This Protein Baked Oatmeal Recipe
If you enjoy a fun and delicious breakfast each morning but run short on time, this is a game changer!
Not only is it super simple to prepare ahead of time, but it tastes delicious warmed back up. The banana adds some subtle sweetness while the dark chocolate chips and walnuts provide some texture, crunch, and a rich chocolate flavor to this breakfast. Plus, there’s endless flavor combinations that you could end up making too!
There’s lots of baked oats recipes out there nowadays, but they usually fall short on having enough protein or fat to actually keep you feeling full. Thanks to the collagen peptides and walnuts, this breakfast recipe has it all!
Protein and healthy fats are two nutrients that work with complex carbohydrates (like the oats!) to keep your blood sugars more stable. This means that you have less cravings, more energy, and feel full for longer periods of time.
Plus, this breakfast is packed with healthy ingredients and antioxidants that can help to lower inflammation and improve your health. Vitamin C, zinc, and omega 3 fatty acids are just a few of the nutrients you’ll find in this high protein baked oats recipe.
High Protein Baked Oats: Ingredients You’ll Need
I love this recipe because it uses such simple ingredients that most of us have on hand at any given time.
Here’s what you’re going to need to make these high protein baked oats:
- Banana – I used one ripe banana for this recipe. It’s a great way to add fiber, vitamin C and potassium to your diet. The banana here also helps to thicken up the batter and it’s my favorite way to provide some natural sweetness. Read more about bananas and their glycemic index here.
- Oats – I used rolled oats for this recipe, but you could easily use quick oats or steel cut oats too because we’re going to make oat flour out of whichever type of oats you choose. These whole grains are not only gluten free but they’re also a good way to add prebiotic fiber for gut health and zinc to keep testosterone levels in check! Read more about the benefits of oats here (for PCOS & everyone!).
- Egg – eggs are needed to help bind everything together. Using the whole egg is also a great way to add some choline and vitamin D to this baked oatmeal recipe.
- Baking Powder – a necessary ingredient for many baked goods, it helps to give the baked oats a light and airy texture.
- Milk of Choice – I used unsweetened almond milk in this recipe, however, you can use any kind of milk that you prefer.
- Collagen Peptides – these are my favorite unflavored collagen peptides. Using these adds 10 grams of protein per serving to this high protein oatmeal recipe without altering the taste or texture. You can easily substitute a whey protein powder or a plant-based protein powder though too!
- Walnuts – I like to use chopped walnuts from the baking aisle in recipes like this one. They provide small bits of crunch to the dish, along with healthy fats like omega 3 fatty acids.
- Dark Chocolate Chips – these add some extra flavor dimension to the dish. I love Lily’s dark chocolate chips because they don’t have any added sugar, but you can use any chocolate chips you enjoy.
How To Make It
Here’s how you’re going to make this baked oats recipe:
First, you’re going to preheat your oven to 350 degrees Fahrenheit.
Next, add your oats, collagen peptides, and baking powder to a high speed blender and blend on high for 30-60 seconds or until you have a fine oat flour mixture.
Then, add the wet ingredients into the blender (banana, egg, and milk). Blend on high for 30-60 seconds or until smooth.
Pour the oat mixture into either one 8×8 baking dish or you could divide it into two individual portion dishes that are oven safe. I like to use these 3-cup Pyrex ones that are oven-safe.
Add chocolate chips and chopped walnuts into the oat mixture and stir it around to combine.
Bake in the preheated oven for 18 to 22 minutes. When it’s done, you should be able to stick a toothpick into the center and it will come out with some crumbs on it, but not wet.
Enjoy immediately or store in an airtight container for up to 3-4 days in the refrigerator.
On busy mornings, you can simply reheat it in the microwave for 30-60 seconds or until warmed through.
Enjoy it as is or you could top it with your favorite toppings like a scoop of plain greek yogurt, cottage cheese, fresh fruit, or a drizzle of your favorite nut butter like almond butter or cashew butter.
Substitutions & Variations
- No rolled oats? Use steel-cut oats or quick oats
- Make it vegan: use a plant-based milk. Substitute the whole egg for a flax egg. Substitute the collagen peptides for a plant-based protein powder
- No banana? Skip the banana and use maple syrup or honey as a natural sweetener instead
- Swap collagen peptides out for another type of protein powder. You can even get fancy and try it with a vanilla protein powder or chocolate protein powder)
- Add your favorite toppings to it once it’s baked. Greek yogurt, cottage cheese, fresh fruit, peanut butter, or sunflower seed butter are all great option.
- Swap walnuts for pecans or another chopped nut
- Nut free? Swap the walnuts for pepitas or chia seeds. Be sure to use a nut-free milk like traditional cow’s milk, oat milk, or soy milk
Other Healthy Oat Recipes You’ll Love
PCOS-Friendly Overnight Oats – 4 Different Ways
Triple Berry Oat Tropical Smoothie Copycat
High Protein Baked Oats
Ingredients
- 1 cup rolled oats
- ¼ cup collagen peptides or protein powder of choice
- ½ tsp baking powder
- 1 banana
- 2 eggs
- ⅔ cup almond milk or milk of choice
- ¼ cup walnuts chopped
- 2 tbsp dark chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add oats, collagen peptides, and baking powder to a high speed blender and blend on high for 30-60 seconds or until you have a fine oat flour mixture.
- Add the wet ingredients to the blender (banana, eggs, milk) and blend on high for 30-60 seconds or until smooth.
- Pour the oat mixture into either one 8×8 baking dish or two individual oven-safe dishes (see notes).
- Add chocolate chips and walnuts to the oat mixture and stir to combine.
- Bake in the preheated oven for 18 to 22 minutes. When it's done, a toothpick will come out with just a few crumbs on it, but not wet.
- Enjoy immediately or store in an airtight container in the refrigerator for 3-4 days. To serve, simply reheat for 30-60 seconds in the microwave.
Notes
Nutrition
The post Make-Ahead High Protein Baked Oats (Easy & Healthy) appeared first on The PCOS Nutritionist Alyssa.