This High-Protein Banana Bread Baked Oatmeal blends the comforting flavors of banana bread with the wholesome goodness of baked oats. Packed with protein from ingredients like protein powder, eggs, milk, and hemp hearts, it’s a nutritious and satisfying breakfast choice. Whether you're meal prepping or looking for a filling breakfast to kickstart your day, this recipe is sure to become a favorite.
Why You’ll Love This Recipe
This High-Protein Banana Bread Baked Oatmeal is a game-changer for breakfast. Not only does it taste like a warm, delicious banana bread, but it’s also loaded with protein, fiber, and healthy fats to keep you full for longer. The combination of rolled oats, ripe bananas, and protein powder makes it a perfect choice for anyone looking to fuel their day with a balanced, nutritious meal. Plus, it’s easy to make in advance, making mornings even simpler.
Ingredients
- 2 cups rolled oats (not quick oats)
- ⅓ cup unflavored or vanilla protein powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- 2 medium ripe bananas, mashed
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1½ cups milk of choice (dairy, soy, or other non-dairy alternative)
- ¼ cup hemp hearts
- Optional: ¼ cup chocolate chips
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy cleanup.
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Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, protein powder, and ground cinnamon.
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Combine Wet Ingredients: In a separate bowl, whisk together the eggs, mashed bananas, maple syrup, vanilla extract, and milk until smooth and well combined.
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Mix Together: Pour the wet ingredients into the bowl with the dry ingredients and stir until everything is fully combined. Fold in the hemp hearts and chocolate chips (if using).
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Bake: Pour the mixture into the prepared baking dish, spreading it evenly. Optionally, top with extra banana slices or a few more chocolate chips. Bake in the preheated oven for about 30 minutes, or until the center is set and the edges are lightly golden.
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Cool and Serve: Remove from the oven and allow the oatmeal to cool in the baking dish for about 20 minutes. Once cooled, cut into squares and serve warm. Leftovers can be stored in the refrigerator for up to 5 days. Reheat individual portions in the microwave as needed.
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour
Each serving contains approximately 250 kcal.
Variations
- Add-ins: Feel free to add extra mix-ins like walnuts, dried fruit, or shredded coconut for more texture and flavor.
- Sweeteners: Swap out the maple syrup for honey or agave if preferred.
- Non-dairy Options: Use almond milk or coconut milk to make the recipe dairy-free.
- Flavor Twist: Try adding a pinch of nutmeg or a spoonful of peanut butter to enhance the flavor profile.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: To reheat, place individual portions in the microwave for about 30 seconds or until heated through. You can also warm up slices in the oven for a few minutes.
FAQs
1. Can I use quick oats instead of rolled oats for this recipe?
No, rolled oats work best in this recipe. Quick oats have a different texture and may not yield the same results.
2. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you ensure the protein powder and other ingredients are certified gluten-free.
3. Can I substitute the protein powder for another ingredient?
If you prefer, you can leave out the protein powder and increase the oats by ⅓ cup, but the protein content will be lower.
4. How can I make this recipe vegan?
To make this recipe vegan, replace the eggs with flax eggs and use a plant-based protein powder.
5. Can I freeze the baked oatmeal for later?
Yes! This recipe freezes well. Just slice it into portions, wrap each one tightly, and freeze for up to 3 months. Reheat in the microwave when ready to eat.
6. Can I use almond milk instead of regular milk?
Yes, almond milk or any non-dairy milk alternative can be used to make this recipe dairy-free.
7. Is this oatmeal good for meal prep?
Absolutely! This baked oatmeal is perfect for meal prepping. It lasts up to 5 days in the fridge and reheats easily.
8. Can I add chocolate chips to this recipe?
Yes, chocolate chips are an optional ingredient and a great way to add sweetness and extra flavor to the oatmeal.
9. What can I serve this with?
This baked oatmeal is delicious on its own, but you can top it with fresh fruit, nut butter, or a drizzle of maple syrup for extra flavor.
10. How can I make this recipe lower in sugar?
To lower the sugar content, you can reduce or eliminate the maple syrup and rely on the natural sweetness from the bananas.
Conclusion
This High-Protein Banana Bread Baked Oatmeal is a wholesome and satisfying breakfast option that’s easy to prepare, full of nutritious ingredients, and versatile enough to customize with your favorite add-ins. Whether you need a quick meal for the week or a warm, hearty breakfast, this recipe delivers both taste and nutrition in every bite.
High-Protein Banana Bread Baked Oatmeal
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
This High-Protein Banana Bread Baked Oatmeal is a delicious and nutritious breakfast that combines the comforting flavors of banana bread with the health benefits of oats and protein. Packed with protein from eggs, protein powder, hemp hearts, and milk, this recipe is perfect for meal prepping or a filling start to your day. Easy to make and customizable with your favorite mix-ins, this healthy breakfast option is perfect for anyone seeking a balanced and satisfying meal.
Ingredients
Ingredients
- 2 cups rolled oats (not quick oats)
- ⅓ cup unflavored or vanilla protein powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- 2 medium ripe bananas, mashed
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1½ cups milk of choice (dairy, soy, or other non-dairy alternative)
- ¼ cup hemp hearts
- Optional: ¼ cup chocolate chips
Instructions
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- Combine Dry Ingredients: In a large bowl, mix the rolled oats, protein powder, and ground cinnamon.
- Combine Wet Ingredients: In a separate bowl, whisk together eggs, mashed bananas, maple syrup, vanilla extract, and milk until smooth.
- Mix Together: Pour the wet ingredients into the dry ingredients, stirring to combine. Fold in hemp hearts and chocolate chips (optional).
- Bake: Transfer the mixture to the prepared baking dish and spread it evenly. Bake for about 30 minutes, or until the center is set and the edges are golden.
- Cool and Serve: Let the oatmeal cool in the baking dish for 20 minutes. Once cooled, cut into squares and serve warm. Store leftovers in the refrigerator for up to 5 days.
Notes
- You can add walnuts, dried fruit, or shredded coconut for extra texture and flavor.
- For a dairy-free option, use almond or coconut milk.
- Feel free to adjust the sweetness by reducing or eliminating the maple syrup.
- Prep Time: 10 minutes
- Cooling Time: 20 minutes
- Cook Time: Cook Time
- Category: Breakfast
- Method: Baking
- Cuisine: American
