Protein Baked Oats
User Reviews
5
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Prep Time
2 mins
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Cook Time
18 mins
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Total Time
20 mins
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Servings
1 serving
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Calories
453 kcal
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Course
Breakfast
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Cuisine
American, International
Protein Baked Oats
Description
Protein Baked Oats combine rolled oats with egg, banana, milk, maple syrup, vanilla, baking powder, and cinnamon blended to a uniform batter. Baking in a greased ramekin results in a moist, tender oat custard with slight sweetness and aromatic spices. Chocolate chips on top melt slightly for bursts of rich flavor.
The ripe banana adds natural sweetness and moisture, while the eggs and baking powder provide structure and lift. Cinnamon and vanilla contribute warm, familiar flavors. This recipe transitions traditional oatmeal into an easy-to-eat baked dish with protein and texture variety.
Enjoy baked oats warm, optionally topped with nut butter, additional chocolate, or syrup. They make a convenient breakfast or snack, prepared in a single serving size and adaptable with different mix-ins or flavorings.
Substitutions include using honey or agave for maple syrup, rolled or quick oats (not steel-cut), and egg whites instead of whole eggs. The dish can be prepared in an oven, air fryer, or microwave according to preference. Leftovers keep well refrigerated in an airtight container for up to four days.
Ingredients
- ½ cup rolled oats gluten-free or regular, old-fashioned
- 2 large egg or ¼ cup of liquid egg whites, white
- ½ banana spotty and brown for extra sweetness, ripe
- ¼ cup milk I love vanilla unsweetened almond milk
- 1 tablespoon pure maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¾ teaspoon cinnamon
- 2 tablespoon chocolate chips I used Lily’s Dark Chocolate Chips
Instructions
- Preheat oven to 350°F and lightly grease a single-serve baking dish or ramekin.
- Add all ingredients (except for the chocolate chips) to a high-speed blender and blend until fully combined.
- Pour the batter into a greased oven-safe ramekin (I used an 8-ounce one) and top with the chocolate chips.
- Bake for 18 - 22 minutes or until a toothpick comes out clean.
- Let them cool for 5 minutes. Then top with a drizzle of chocolate, peanut butter, or almond butter, if desired. Enjoy!
Notes
- Maple syrup can be substituted with honey or agave syrup without affecting the recipe structure.
- Use rolled oats or quick oats; avoid steel-cut oats as they do not cook properly in this method.
- The recipe is adaptable for air fryer or microwave cooking with specific methods available.
- Liquid egg whites or one whole egg can be used as alternatives for the two large eggs called for.
- Add various mix-ins or flavors to customize your baked oats; up to 20 variations are possible.
- Store leftovers in an airtight container in the refrigerator for up to four days; best enjoyed warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 75g | 25% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Sodium | 302mg | 13% |
| Potassium | 520mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 18g | 36% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 199mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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