Oatmeal just got a major upgrade with this baked protein oatmeal recipe. Perfect for meal prep or a cozy weekend breakfast, this dish packs a protein punch to keep you full and energized. Let’s dive into making your mornings a little brighter and a lot tastier.
Why This Recipe Works
- High in protein to keep you satisfied until lunch.
- Easy to customize with your favorite fruits and nuts.
- Perfect for meal prep – make it once, enjoy all week.
- Deliciously moist and fluffy, not your average soggy oatmeal.
- Healthy fats and fibers to support your digestive health.
Ingredients
- 2 cups rolled oats
- 1 scoop vanilla protein powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 cups milk (any kind)
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup blueberries
- 1/4 cup chopped almonds
Equipment Needed
- 8×8 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and lightly grease your baking dish. This ensures your oatmeal doesn’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a large bowl, whisk together the oats, protein powder, baking powder, salt, and cinnamon. This blend of dry ingredients forms the base of your oatmeal’s flavor and texture.
Combine Wet Ingredients
In another bowl, mix the milk, maple syrup, egg, and vanilla extract until well combined. Pouring the wet into the dry ingredients slowly helps avoid lumps.
Fold in Extras
Gently fold in the blueberries and almonds. This step adds texture and bursts of flavor to every bite.
Bake to Perfection
Pour the mixture into the prepared baking dish and bake for 35-40 minutes, or until the top is golden and the center is set. Let it cool for a few minutes before serving.
Tips and Tricks
For an even protein boost, consider adding a tablespoon of chia seeds or flaxseeds to the dry ingredients. If you’re not a fan of blueberries, raspberries or diced apples make great substitutes. For a crunchier top, broil the oatmeal for the last 2-3 minutes of baking. Always let the oatmeal sit for 5 minutes after baking; it continues to set and makes serving easier.
Recipe Variations
- Chocolate Lover’s Delight: Swap vanilla protein powder for chocolate and add dark chocolate chips.
- Tropical Twist: Use coconut milk, add diced mango and coconut flakes.
- Peanut Butter Banana: Mix in mashed banana and swirl with peanut butter before baking.
- Pumpkin Spice: Add pumpkin puree and pumpkin spice for a fall favorite.
- Berry Blast: Use mixed berries instead of just blueberries for a variety of flavors.
Frequently Asked Questions
Can I make this recipe vegan? Absolutely! Substitute the egg with a flax egg and use plant-based milk and protein powder.
How long does this keep in the fridge? Stored in an airtight container, it lasts up to 5 days. Reheat in the microwave or oven.
Can I freeze baked protein oatmeal? Yes, slice into portions and freeze for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen.
Summary
This baked protein oatmeal is a game-changer for breakfast. It’s nutritious, customizable, and perfect for busy mornings. Give it a try and say goodbye to boring breakfasts!