Protein Oats Breakfast Bake (Printable)

Fluffy baked oats enriched with protein, cinnamon, and optional toppings for a hearty morning meal.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats (100 g)
02 - 1 teaspoon baking powder
03 - Pinch of salt
04 - 1 teaspoon ground cinnamon (optional)

→ Wet Ingredients

05 - 2 large eggs
06 - 3/4 cup milk (180 ml), dairy or plant-based
07 - 1/2 cup Greek yogurt (120 g)
08 - 2 tablespoons maple syrup or honey (30 ml)
09 - 1 teaspoon vanilla extract

→ Protein

10 - 1 scoop vanilla or unflavored protein powder (approx. 30 g)

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or chopped nuts (75 g)

# Directions:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking dish or equivalent.
02 - Place rolled oats in a blender and process into a fine flour. Add baking powder, salt, and cinnamon; pulse to combine evenly.
03 - Add eggs, milk, Greek yogurt, maple syrup, vanilla extract, and protein powder to the blender. Blend until the mixture is smooth and creamy.
04 - Pour the batter into the greased baking dish. Gently fold in any optional add-ins if using.
05 - Bake for 22 to 25 minutes, or until the center is set and the top is lightly golden.
06 - Allow to cool for a few minutes before slicing. Serve warm with fresh fruit, additional yogurt, or syrup as desired.

# Expert Suggestions:

01 -
  • It feels indulgent—fluffy and slightly sweet—but keeps you full for hours thanks to the protein and oats.
  • One blender does almost all the work, leaving your morning less chaotic than you'd expect.
  • It's forgiving enough for weekday breakfast but impressive enough to serve when someone stays over.
02 -
  • Don't skip blending the oats into flour—it's the difference between this tasting fluffy and cake-like versus dense and gritty.
  • If your center isn't setting after 25 minutes, give it another 2–3 minutes; every oven runs differently, and a slightly underbaked square will firm up as it cools.
03 -
  • Room-temperature ingredients blend smoother and faster—let your eggs and yogurt sit out for 10 minutes if you have time, and the batter will be silkier.
  • If you don't have a blender, a food processor works in a pinch, though the texture might be slightly less uniform.
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