These vegan protein baked oats are perfect for make ahead breakfasts. Choose from 4 different flavors for a healthy and delicious breakfast the whole family will love!
This Protein Baked Oats recipe post is sponsored by Four Sigmatic, although the content represents my own personal opinion and experience using the product.
When I shared the popular baked oats recipe on my site last week, there were many questions about how to make the recipe without eggs for a vegan option. The egg adds a good source of protein for this breakfast treat and helps create great texture. But these protein baked oats that are made with protein powder and no eggs are just as good!
Ingredients to make the base recipe
- Oats: From rolled oats, we create oat flour to make the recipe. It’s more dense than regular flour but it works perfectly for a breakfast treat. Grab my tips for making your own oat flour.
- Protein Powder: You’ll see a majority of recipes for baked oats include protein powder since it adds protein to the breakfast meal. I use plant-based Four Sigmatic, which has a great texture to add to any baked oats. It’s not gritty, grainy, or sandy. Instead it’s a smooth protein blend without gums or fillers!
- Banana: This adds flavor, sweetness and moisture to the recipe. Instead of one banana, you can add an extra 1/4 cup of any milk or use applesauce.
- Maple syrup: To add a touch of sweetness to oats, but you can leave it out if it’s sweet enough with the banana.
- Baking powder: This helps the baked oats rise while baking.
- Salt: To round out the flavor.
How to make protein baked oats
- Place all the ingredients together in a high speed blender. A smaller blender works best since the amount is so little.
- Blend on high speed for about one minute until the mixture is well combined and pourable.
Scrolling through TikTok, you’ll find countless recipe variations so you can really change this up with any flavors or toppings. Here are four delicious ideas to inspire you:
Raspberry white chocolate baked oats
In addition to the base ingredients, you’ll need about two tablespoon fresh raspberries and two tablespoons white chocolate chips.
You can fold them into the batter ro sprinkle them on top.
Blueberry muffin bake oats
To get that blueberry muffin flavor, I’m using blueberries in addition to pecans and a touch of cinnamon.
When baked, this truly tastes just like a blueberry muffin – perfect breakfast treat!
Carrot cake baked oats
For the carrot cake version, use some grated or shredded fresh carrots along with walnuts and cinnamon. You can also add some raisins or dates.
This tastes so fresh, and I love that you can’t even taste the protein powder or any aftertaste that is associated with some protein powders.
Oatmeal chocolate chip baked oats
This version is pretty much a vegan cookie for breakfast. I use peanut butter along with chocolate chips and cinnamon again.
When baked, it pretty much looks and tastes like a big cookie – definitely my kids’ favorite one!
Tips for making the recipe
- Use oat flour and skip the blender. If you use oat flour, then the consistency of the oats is already like flour. Then you can simply whisk everything together by hand.
- Cook it faster in the microwave. If you’re making a bunch of these, I found it faster to cook in the microwave with pretty much the same result. Test your microwave at 90 seconds to check for doneness, but it could take up to 2 minutes.
- Make them into muffins. You can triple the batch and make them in a muffin tin. It will take 15 minutes in the oven at 350F.
- Use a banana instead of milk. You can swap the milk for one medium banana. Make sure it’s ripe though, and it will add a wonderfully sweet taste and creamy texture.
Frequently asked questions
You can use rolled oats, old fashioned oats or quick oats. Just don’t use steel cut oats because they need more cooking time and don’t have the same effect.
It really depends on your diet, any dietary restrictions and nutritional goals. If your intent is amping up the protein of foods like oatmeal or pancakes, I suggest starting with something simple with a couple ingredients. I’ve been happy with the Four Sigmatic brand!
The baked oats will keep well in an airtight container for 2 days at room temperature and up to a week in the fridge.
If you’re looking to switch up your breakfast or want to try a special treat during the weekend, these baked oats are a great choice! All you need is oats, a few staple ingredients and a blender. The combinations are endless and the texture is everything!
More oat recipes:
- Oatmeal – 4 ways
- Overnight Steel Cut Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Quinoa Oatmeal
- Oatmeal Raisin Cookies
- Banana Oatmeal Cookies
- Baked Steel Cut Oatmeal
- Baked Blueberry Oatmeal
- Protein Oatmeal
- Apple Cinnamon Oatmeal Cups
If you’ve tried this healthy-ish feel good Protein Baked Oats recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Protein Baked Oats
- ½ cup rolled oats or quick oats
- 1 tablespoon protein powder
- 1 ripe banana
- ¼ cup almond milk
- 1 tablespoon maple syrup
- ½ teaspoon baking powder
- Pinch salt
- Cooking spray
- Mixings and toppings as desired
- Preheat the oven to 350°F. Grease a ramekin or oven-safe pan with cooking spray.
- In a blender combine all the ingredient until smooth and well-blended, about 1 minute.
- Transfer the batter into the prepared ramekin. Bake for 20-25 minutes, until a cake tester inserted in the center comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving and frosting.