This vanilla protein baked oatmeal is hands down one of my favorites. The addition of the vanilla protein and almond extract makes it resemble a sugar cookie! It’s sweetened with bananas, packed with protein, and even gluten-free, dairy-free, and egg-free for anyone that needs it. The ingredients are simple and easy, and it comes together in a pinch! You get to cook once and have breakfast waiting for you for the next few days!

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!

What you need to make vanilla 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!
• Cashew milk- Feel free to 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. You want to make sure they’re nice and spotty and brown, because that will give it the perfect sweetness.
• Vanilla protein– I used Nuzest vanilla 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!
• Almond extract- You can certainly substitute with vanilla extract, BUT I would highly suggest the almond. It gives it a sugar cookie flavor and it’s absolutely insane. Really changes everything!
• Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.

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 vanilla 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:

• Lemon Poppyseed Baked Oatmeal – Single Serving
• Chocolate Protein Baked Oatmeal – Two Ways
• Lemon Poppyseed Baked Oatmeal

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

Print Recipe

No ratings yet

Vanilla Protein Baked Oatmeal

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 minutes mins

Course: Breakfast

Keyword: baked oatmeal, breakfast, gluten free, oatmeal, protein, vanilla

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 vanilla protein I used this one
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp almond extract (optional) can use 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, almond extract, and sea salt. Mix until well combined.
• Grease an 8×8 baking dish. Pour in the oat batter. Bake for 28-30 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 love doing some fruit and nut butter!

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.