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4 Baked oats with protein after baking
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5 from 390 votes

Protein Baked Oats

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!
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 serving
Calories 389kcal
Author Yumna Jawad


  • 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.


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.


Calories: 389kcal | Carbohydrates: 71g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 110mg | Potassium: 858mg | Fiber: 7g | Sugar: 28g | Vitamin A: 113IU | Vitamin C: 10mg | Calcium: 256mg | Iron: 3mg