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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

  • 8x8 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 8x8 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.