Protein-Packed Baked Oatmeal
Oatmeal is a classic breakfast staple, but let’s be honest—it doesn’t always keep you full for long. Ever find yourself reaching for a snack an hour after having oatmeal for breakfast? That was me every time I made oatmeal. My grandpa used to set up his steel cut oats in a slow cooker every night before bed, and maybe it’s the Scottish side of me that still craves my oatmeal on the regular. That’s why I’ve tweaked this recipe to pack in as much protein as possible with a boost of fiber and healthy fats. Protein, fiber and healthy fats are the secret to keeping you fueled. And as I’ve gotten older, my focus on protein has gotten laser-focused to help with muscle density and hormone health. But I can’t lie; I have trouble reaching my goals most days.
Enter this baked oatmeal that’s satisfying and filling. Give it a try and start your day strong with a hearty, hunger-busting bowl. You can even top it with an extra dollop of yogurt like I do, which just helps to boost your protein levels even more. Or if you’re craving something sweet, warm some real maple syrup and drizzle a little on top. I’m sure my sweet grandpa would chuckle if he saw me string protein powder into my oatmeal, but your busy morning deserves it!
Just in case you’re curious, the type of protein powder I use is saved in my Amazon shop in the Healthy Lifestyle section. I look for organic whey protein, but use whatever kind of protein powder you prefer. I don’t like flavored protein powder, so I use a plain variety.
Also, here’s a Smart in the Kitchen update for those of you who haven’t checked out my Substack yet. Most of my recipes are now shared there, with a weekly Friday Favorites post and Saturday recipe posts. I also share video cooking tips and knife skills and travel guides. I’ll still use my blog (this site) when I need to check nutritional levels since I have software that gives me that info. Let me know if you have any questions! I hope you’ll decide to join me in both places.
ARE BAKED OATS ACTUALLY HEALTHY?
Of course, as long as you don’t pack them full of sugar! Baked oatmeal is also full of fiber and protein, making it a super healthy breakfast or snack option. It’s a great blank canvas that you can jazz up with any number of add-ins. I add raisins, sliced almonds, banana or berries, and sometimes an extra dollop of yogurt.
CAN BAKED OATMEAL BE MADE THE NIGHT BEFORE?
Yes, baked oatmeal can definitely be made a night ahead and is a great option for a make-ahead breakfast. I sometimes dig in as a healthy dessert–it was one of the recipes in my “Dessert for Breakfast” chapter in my cookbook. You can do one of two things: either mix all the ingredients, pour into a baking dish, refrigerate overnight, then bake in the morning before serving. Or bake the night before and after it cools, cover and refrigerate. You can reheat individual servings in the microwave for 30-45 seconds each.
LOOKING FOR MORE HIGH-PROTEIN BREAKFAST RECIPES?
Protein-Packed Baked Oatmeal
Equipment
- 8×8 glass or ceramic baking dish 8×10 rectangular pans work, too
Ingredients
- Cooking spray avocado or olive oil spray
- 2 cups old-fashioned or quick-cooking oats not steel cut
- 1 tablespoon chia seeds
- 2 tablespoons flax seed meal
- 1/4 cup protein powder I use plain organic whey protein
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg or about 10 gratings of fresh nutmeg
- 1/2 teaspoon kosher salt
- 1/4 cup maple syrup, honey or light brown sugar
- 1/2 cup egg whites
- 1 cup milk of choice, dairy, almond, soy, oat, or water
- 1/2 cup plain Greek yogurt
- 1/2 cup apple sauce
- 1 teaspoon vanilla extract
- 1/4 cup chopped dried fruit raisins, dried cranberries, dried cherries, dried apricots, dried blueberries
- Optional topping ideas for each serving after it bakes: A dollop of Greek yogurt, warmed maple syrup, an extra sprinkling of cinnamon, chopped nuts, sliced almonds or sliced bananas or berries.
Instructions
- Preheat oven to 350 degrees. Spray an 8×8 glass or ceramic baking dish with cooking spray or grease lightly with butter.
- In a medium size bowl, combine all ingredients and stir well to combine.
- Pour into the prepared dish and smooth out the top layer. You can assemble ahead and store unbaked, covered, in the refrigerator overnight before cooking.
- Bake for 30-35 minutes until set and slightly brown around the edges.
- Serve warm on its own or with optional toppings. Leftovers can be reheated in the microwave for 30-45 seconds.
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