Protein Baked Oats

4.64 from 19 votes

These 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!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings serving

Calories 332kcal

Author Yumna Jawad

Equipment

Ingredients

Base Recipe

½ cup rolled oats
1 tablespoon vegan protein powder
1 ripe banana
1 egg
1 tablespoon maple syrup
½ teaspoon baking powder
Pinch salt
Cooking spray

Raspberry White Chocolate

2 tablespoons raspberries
2 tablespoons white chocolate chips

Blueberry Muffins

2 tablespoons blueberries
2 tablespoons chopped pecans
1 dash cinnamon

Carrot Cake

2 tablespoons carrots grated
2 tablespoons chopped walnuts
1 dash cinnamon

Oatmeal Chocolate Chip

2 tablespoons chocolate chips
1 tablespoon peanut butter

Instructions

Preheat the oven to 350°F. Grease a ramekin or oven-safe pan with cooking spray.
In a blender combine the base ingredients until smooth and well-blended, about 1 minute. Fold in any of the flavor combinations you are using and scatter some on top.
Transfer the batter into the prepared ramekin. Bake for 25-28 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.

Video

Notes

Storage: The baked oats will keep well in an airtight container for 2 days at room temperature and up to a week in the fridge.

Freezing: You can freeze the protein baked oats before or after baking and it will keep for up to 3 months.

* Please note the nutrition label does not include any toppings.

Nutrition