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Protein Baked Oats Recipe

Protein Baked Oats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 Servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Protein Baked Oats are a delicious and nutritious breakfast option made with old-fashioned oatmeal, maple syrup, peanut butter, and protein powder. They are packed with 14 grams of protein per serving and are perfect for meal prep.

Ingredients

Units Scale

Base Oats:

  • 1 3/4 cup milk (dairy or plant-based)
  • 3 large eggs (brought to room temperature)
  • 1 1/2 teaspoon pure vanilla extract
  • 1 cup mashed overripe bananas
  • 1/2 cup natural peanut butter
  • 1/2 cup maple syrup
  • 3 cups old-fashioned oats (also known as rolled oats)
  • 1/2 teaspoon salt
  • 1/2 cup peanut butter powder
  • 1/2 cup vanilla or unsweetened protein powder (or collagen powder)
  • 1/2 cup semi-sweet chocolate chips (or carob chips, dark chocolate chips, or blueberries)

Optional Peanut Butter & Chocolate Drizzle Toppings:

  • 2 tablespoons natural peanut butter
  • 1 1/4 teaspoons melted coconut oil (DIVIDED)
  • 2 tablespoons semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F. Prepare a 9 x 13-inch baking pan with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the milk, eggs, vanilla extract, mashed bananas, peanut butter, and maple syrup until combined.
  3. Add the oats, salt, peanut butter powder, and protein powder. Whisk until the clumps of peanut butter powder are dissolved.
  4. Pour the oatmeal batter into the prepared baking pan. Sprinkle the chocolate chips on top. Bake for 35 – 40 minutes until the baked oatmeal doesn’t jiggle in the center and bubbles rapidly around the edges. Move to a wire rack.
  5. Make the Optional Drizzle Toppings: In a small mixing bowl, whisk the remaining peanut butter with half of the melted coconut oil until smooth. Melt the chocolate chips with the remaining coconut oil in the microwave on 20-second bursts, stirring between intervals until smooth. Drizzle the peanut butter and the chocolate over the baked oatmeal while still hot. Serve!

Notes

  • Storage Directions:
    • Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
    • Freezing: The protein baked oatmeal can also be frozen in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight or defrost on low heat in the microwave until thawed.
    • Reheating: Warm individual servings of the leftovers in the microwave for 30-45 second intervals until heated through.
  • Recipe Pro-Tips:
    • Reduce the maple syrup if using flavored protein powder. Most flavored protein powders are sweetened, so if using vanilla protein powder, reduce the maple syrup to â…“ cup.
    • Whisk well. The peanut butter and protein powder tend to clump up when added to liquids. Mix them thoroughly, until no large clumps of the dry ingredients remain.
    • Melt the chocolate carefully. If making the peanut butter and chocolate drizzle toppings, melt the chocolate and coconut oil in the microwave in short bursts, stirring between intervals until melted and smooth. Doing so ensures that the chocolate doesn’t burn, causing it to seize up.

Nutrition

  • Serving Size: 1 serving
  • Calories: 343 kcal
  • Sugar: 17g
  • Sodium: 233mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 5g
  • Protein: 14g
  • Cholesterol: 63mg

Find it online: https://recipes.mbeams.com/protein-baked-oats-recipe/