Baked Oatmeal, Recipes 1 comment

Chocolate Protein Baked Oatmeal – Two Ways

Close up of a slice of chocolate protein baked oatmeal with bananas on top and drizzled with peanut butter on a white background.

This chocolate protein baked oatmeal can be made TWO ways! You can do a single serving version or a larger version. It’s packed with protein, only sweetened with bananas, and has a dense brownie-like texture. This oatmeal also checks the gluten-free, dairy-free, egg-free box for those that need that! Very minimal ingredients and so delicious!

What is baked oatmeal?

Baked oatmeal is oatmeal baked in the oven making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!

Side shot of a slice of chocolate protein baked oatmeal with bananas on top and drizzled with peanut butter on a white background.

What you need to make chocolate protein baked oatmeal + substitutions:

  • Quick oats- I love using quick oats, because it gives it the best texture! This is my absolute favorite way to make baked oatmeal, because it makes it dense and brownie-like. You can substitute with rolled oats, which will make it a little more chewy but still fabulous!! Steel cut oats won’t work for this!
  • Almond milk- You can definitely substitute with another milk like cashew, soy, oat, dairy or whatever you prefer!
  • Banana- The mashed banana gives it a little sweetness as well as making it nice and soft.
  • Chocolate protein– I used Nuzest chocolate protein (you can use the lex for 15% off), because I love this one! You can use any protein powder, but mine does add a little sweetness so that’s why I skipped any sweeteners this time. Four scoops measures out to be about 1/2 cup.
  • Baking powder- Baking powder helps the oatmeal to rise.
  • Cinnamon– I just love cinnamon in any baked recipe. This just adds a nice little touch!
  • Vanilla extract- A key to any baked recipe in my opinion.
  • Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
Close up of a ramekin of chocolate protein baked oatmeal with bananas on top and drizzled with peanut butter on a white background. A scoop taken out to see the inside.

Tips for making:

  • Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more brownie-like texture and is what I personally prefer. Rolled oats will still work, but they will create a more crumbly texture.
  • For the best texture- You want to make sure the chocolate protein baked oatmeal is still soft in the center, but cooked through. That way it comes out nice and soft.
  • I don’t think this recipe would work without the protein powder! You could try substituting with something else if you’d like, but I have not tested it. The protein really helps to soak up the liquid and hold everything together! If you’re looking for a baked oatmeal without protein powder, I have a TON of other options!

Other Baked Oatmeals you may like:

Alright, let’s get to making the recipe! Enjoy!

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Chocolate Protein Baked Oatmeal – Single Serving

Single serving of basically a chocolate brownie for breakfast. It's packed with protein, only sweetened with bananas, and has a dense brownie-like texture. It's also checks the gluten-free, dairy-free, egg-free box for those that need that! Minimal ingredients and so delicious!
Cook Time25 mins
Course: Breakfast
Keyword: baked oatmeal, breakfast, chocolate, gluten free, oatmeal, protein
Servings: 1

Ingredients

  • ½ spotty banana mashed
  • ½ cup quick oats
  • ½ cup cashew milk or milk of choice
  • 1 scoop or 2 tbsp chocolate protein (I used this one)
  • ½ tsp baking powder
  • ½ tsp cinnamon optional
  • ¼ tsp vanilla extract
  • tsp or a pinch of sea salt

Instructions

  • Preheat oven to 350F degrees.
  • In a small bowl, mash banana.
  • Next, add in the rest of the ingredients: oats, milk, protein, baking powder, cinnamon, vanilla, and sea salt. Mix until well combined.
  • Grease your ramekin (I used a 4.5" diameter & 6 oz. capacity) or any similar size dish. Bake for 25-30 minutes until the inside is set but still soft. Enjoy warm and top with whatever you like! I did peanut butter and banana!
  • Also, store in the fridge for 4-5 days and enjoy cold (which I love) or reheat in the morning. Freezing instructions in the notes!

Notes

For Storing: Let oatmeal cool completely. Then, cover with plastic wrap or remove from ramekin and store in an airtight container in the fridge for 4-5 days.
For Freezing: To freeze, cool completely. Then wrap in plastic wrap and store in a freezer bag. Lasts in the freezer for up to 3 months.

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Chocolate Protein Baked Oatmeal – Large Serving

A larger serving of the mini chocolate brownie for breakfast. It's packed with protein, only sweetened with bananas, and has a dense brownie-like texture. It's also checks the gluten-free, dairy-free, egg-free box for those that need that! Minimal ingredients and so delicious!
Cook Time30 mins
Course: Breakfast
Keyword: baked oatmeal, breakfast, chocolate, gluten free, oatmeal, protein
Servings: 4

Equipment

  • 8×8 baking pan

Ingredients

  • 2 spotty bananas mashed
  • 2 cups quick oats
  • 2 cups cashew milk or milk of choice
  • 4 scoops or 1/2 cup chocolate protein I used this one
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • ½ tsp sea salt

Instructions

  • Preheat oven to 350F degrees.
  • In a medium mixing bowl, mash the bananas.
  • Add in the rest of the ingredients: oats, milk, protein, baking powder, cinnamon, vanilla, and sea salt. Mix until well combined.
  • Grease an 8×8 baking dish. Pour in the oat batter. Bake for 30-35 minutes until the inside is set but still soft.
  • Let cool completely before slicing into pieces. Makes 4 slices. Top with whatever you like: I chose peanut butter and additional banana!

Notes

For Storing: Let oatmeal cool completely. Slice and store in an airtight container in the fridge for 4-5 days.
For Freezing: To freeze, cool completely. Then wrap each slice in plastic wrap and store in a freezer bag. Lasts in the freezer for up to 3 months.

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  1. Pingback: Vanilla Protein Baked Oatmeal | Daddio's Kitchen

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