The Best High-Protein Baked Oats
I love variety when it comes to food, but there are a few recipes that never leave my rotation. These baked oats are on repeat in our house. I make a fresh batch every single week for my husband and I to enjoy for breakfast. Plus, as a personal chef, I love switching things up, getting creative and not eating the same thing, but these baked oats are so delicious I honestly never get tired of eating them for breakfast.
When we got married, my husband claimed he didn’t like oatmeal. But, he had only ever tried the nasty, flavorless kind. So, it became a challenge for me: could I make oats he’d actually love? This recipe finally got him on board, and now he eats it just about every morning. Preparing these every week only takes about 15-20 minutes and lasts us at least 4-5 breakfasts!
Why Breakfast Matters
As a dietitian, one of the biggest things I emphasize with clients in our dietetic counseling sessions is the importance of breakfast. It’s the meal that sets the tone for the day. When we start our morning with a balanced, nutrient-dense breakfast, everything flows better—from energy and focus to mood and cravings.
Skipping breakfast or grabbing something sugary and quick might work short term, but it usually leads to a crash (and intense hunger later in the day). Prioritizing a balanced breakfast not only fuels your body and brain, it also helps regulate hunger and reduce overeating later on—especially in the evenings.
Why Breakfast Matters
As a dietitian, one of the biggest things I emphasize with clients in our dietetic counseling sessions is the importance of breakfast. It’s the meal that sets the tone for the day. When we start our morning with a balanced, nutrient-dense breakfast, everything flows better—from energy and focus to mood and cravings.
Skipping breakfast or grabbing something sugary and quick might work short term, but it usually leads to a crash (and intense hunger later in the day). Prioritizing a balanced breakfast not only fuels your body and brain, it also helps regulate hunger and reduce overeating later on—especially in the evenings.
What Makes This a Balanced Breakfast?
When I say “balanced,” I’m talking about a meal or snack that includes all the macronutrients:
- Carbs – for energy and satisfaction
- Protein – for muscle repair and satiety
- Healthy fats – for fullness and blood sugar balance
This baked oatmeal checks all the boxes:
- Protein comes from Greek yogurt, milk, protein powder, chia, and flax
- Carbohydrates come from oats, banana, and seeds
- Fats come from the chia, flax, and especially when you top it with nut butter
It’s filling without being heavy, sweet without added sugar, and honestly just so delicious.
Why These Healthy Breakfast Ingredients
I chose each ingredient with purpose:
- Quick Oats & Oat Flour: Whole grain carbs with fiber and texture. Subbing in Kodiak pancake mix is a great option for extra protein.
- Chia & Flax Seeds: Omega-3s, fiber, and healthy fats that support digestion and help keep you full.
- Vanilla Protein Powder: Adds flavor and ups the protein. I use Orgain for a smooth, not-too-sweet finish.
- Bananas: Natural sweetness, potassium, and moisture.
- Greek Yogurt: Creamy, protein-packed, and great for gut health.
- Milk: Any plant-based or dairy milk works—choose what fits your preferences or dietary needs.
- Cinnamon & Vanilla: For warmth and a cozy, comforting flavor.
Optional Flavor Variations
One of my favorite things about this recipe? It’s easy to switch up depending on your mood:
Lemon Blueberry
- Add 1–2 cups frozen blueberries
- Zest and juice of 2 lemons
- Pairs beautifully with the banana base and adds a bright, refreshing twist.
Carrot Cake
- Add ½ cup grated carrots
- ¼ cup chopped nuts
- ¼ tsp nutmeg + ⅛ tsp cardamom
- Tastes like a cozy treat but still balanced and nourishing.
You can also fold in chopped apples, dark chocolate chips, or even pumpkin puree in the fall. Make it your own!
High Protein Baked Oats Recipe
Cook time:
25-30 mins |
Total time: 40-45 mins
Ingredients
Dry Ingredients
- 2 cups quick oats
- ½ cup oat flour (or Kodiak pancake mix)
- ¼ cup ground flaxseed
- ¼ cup chia seeds
- Cinnamon to taste
- 1½ tsp baking powder
- ½ tsp baking soda
- 2 heaping scoops vanilla protein powder (I use Orgain)
Wet Ingredients
- 2 ripe bananas
- ¾ cup plain Greek yogurt
- 1½ cups milk of choice
- 1 tsp vanilla extract
Optional Add-Ins
- Lemon Blueberry Bars: 1–2 cups frozen blueberries + zest & juice of 2 lemons
- Carrot Cake Bars: ½ cup grated carrots, ¼ cup nuts, ¼ tsp nutmeg, ⅛ tsp cardamom
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix together all dry ingredients.
- In a separate bowl, mash bananas and mix in Greek yogurt, milk, and vanilla.
- Combine wet and dry ingredients until fully incorporated.
- Stir in any optional add-ins you’d like.
- Pour into a greased 9x13” baking dish.
- Bake for 25–30 minutes, until center is set and top is lightly golden.
- Let cool before slicing.
- Optional but highly recommended: Top with extra Greek yogurt and peanut butter for a perfectly balanced, delicious breakfast.
These oats are simple, versatile, and make busy mornings so much easier. Whether you’re eating them fresh out of the oven or grabbing a prepped slice from the fridge, this breakfast will keep you full, focused, and feeling good.
FAQs about Baked Oat Bars
1. Can I use rolled oats instead of quick oats?
Yes, you can use rolled oats! The texture will be a bit different—more hearty and chewy—but it will still bake up well. Just keep in mind that it won’t have quite the same soft, cake-like consistency as quick oats.
2. Can I substitute the bananas for something else?
Definitely. If bananas aren’t your thing or you’re out, you can use about 1 cup of unsweetened applesauce or pumpkin purée instead. Both work great and still give you that moist, fluffy texture.
3. Does it matter what kind of milk or Greek yogurt I use?
Nope! This recipe is super flexible. Use whatever milk you have on hand—whole milk, almond milk, oat milk, soy milk—they all work well. For Greek yogurt, I typically use plain, but if you prefer things a little sweeter, vanilla Greek yogurt is a great option too. Either way, it won’t affect the bake.
4. Do these baked oats freeze well?
Yes! They freeze SO well. I recommend cutting them into individual portions and wrapping each one in plastic wrap or storing in airtight containers. Then just grab one, pop it in the microwave, and you’ve got a quick, nourishing breakfast ready to go!
If you give this recipe a try, I’d love to hear how it turns out for you!
Leave a comment below and let me know your favorite variation—or if you came up with a new twist of your own!
Hey, I'm Jourdan!
My love for food started young, but becoming a registered dietitian took it deeper. Now, as a personal chef, I combine my passion for cooking with expert nutrition guidance to help others feel their best.
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