Making protein baked oats with berries is an easy and healthy breakfast! This baked oatmeal recipe is ready in under 30 minutes, and has nutritious and healthy ingredients with no added sugar.
It’s made with filling oats, healthy protein, and fresh fruit. High protein baked oatmeal is the perfect breakfast for a big day.
I used to eat a bowl of oatmeal for breakfast every day, but regular oatmeal can get a little boring. Change up your oatmeal breakfast with this protein baked oats recipe! Adding protein powder and other high protein ingredients is a great way to get in some extra grams of protein.
You can also try Protein Overnight Oats for another quick breakfast idea!
Jump to RecipeWhy this recipe works
This recipe is:
- High protein
- Gluten free and dairy free breakfast
- Made in under 30-minutes
- Banana free breakfast!
- Limited dishes! No mixing bowl required
Ingredients
This recipe is made with simple wholesome and clean ingredients.
Oats - I used old fashioned oats for this recipe. I recommend sticking to old fashioned oats. Using quick oats or steel cut oats will change the ratio of liquids needed.
Berries - Use your favorite combination of berries (strawberries and blueberries are my favorite!). Substitute for other fruit like mango, pineapple, kiwis, or bananas.
Oat milk - You can swap out oat milk for almond milk to keep it dairy free, or use regular dairy milk if that’s what you prefer.
Protein powder - Use unflavored or vanilla protein powder. I like Optimum Nutrition Gold Standard 100% Whey, but there are other options available. There are also vegan protein powders available.
See the recipe card below for a full list of ingredients and measurements.
How to make this recipe
Preheat the oven to 375ºF. Grease an 8x8 baking dish with spray oil, coconut oil, or butter.
Add all ingredients (except berries) to a high speed blender. Blend until smooth.
Pour the oat mixture into a prepared baking dish.
Sprinkle berries evenly over the top.
Bake for 25-30 minutes, until the top is golden brown and a toothpick comes out clean.
Cut carefully into 6 squares.
Variations
Chocolate - Add unsweetened cocoa powder into the blender or chocolate chips at the end! You can also try using chocolate protein powder. For extra sweetness, add some chocolate chips or white chocolate chips to the top of the baked oats.
Pumpkin - Add a scoop of pumpkin puree into the blender.
Matcha - Add a scoop of matcha powder into the blender.
Fruity - Use mango, pineapple, banana, or your other favorites!
Crunchy - Add some texture with your favorite nuts or seeds. Try pumpkin seeds, sliced almonds, or chia seeds.
Nut butters - You can top your slice of baked oats with a smear of your favorite nut butter, like peanut butter, for an extra boost of protein. Try Easy Homemade Cashew Butter or Homemade Pumpkin Seed Butter.
Expert Tips
- Using Oat Flour: Using oat flour means skipping the step of blending old fashioned oats. Instead, you can mix all ingredients by hand.
- Blending: You don’t have to blend the oats. If you do not blend the oats, you will have a baked oatmeal texture. You can skip the blender, and mix ingredients together in a large mixing bowl instead.
- Make in Advance: This is the perfect make ahead breakfast for busy mornings. You can prepare all ingredients in the blender and then keep batter until ready to bake. If less than an hour, you can keep blended batter at room temperature. If keeping batter longer than one hour, keep the blended batter in the refrigerator.
- Don’t have an 8x8: If you don’t have an 8x8 pan, you can use a 9x13 pan and cook for the same time, or until a toothpick comes out dry. If you do this, the baked oats will be more of a thin pancake-like casserole.
- Storage Directions: These baked oats keep in an airtight container for 2 days at room temperature or up to 7 days in the refrigerator.
- Reheat Directions: You can either eat these at room temperature, or microwave in the oven for 30-60 seconds, until warm.
- Freezing Directions: Freeze in a freezer-safe container for up to 3 months. Defrost in the refrigerator the night before you want to eat.
Frequently Asked Questions
Make sure all of your protein powder dissolves in the liquid before baking to prevent a grainy texture.
To make a single serving, pour equally into 6 ramekins. You could also use a large muffin tin.
I prefer old fashioned oats for this recipe. Using another type of oats may require a different amount of liquid.
These protein baked oats keep in an airtight container for 2 days at room temperature or up to 7 days in the refrigerator.
I personally use Optimum Nutrition Gold Standard 100% Whey, but there are a good amount of options available - both whey and plant-based. When searching for a clean type of protein powder, ignore any marketing tools and look immediately at the label. There are also vegan protein powders available.
More protein packed recipes
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This post was updated in March 2022 to include new photographs, expert tips, and an improved recipe.
📖 Recipe
Protein Baked Oats with Berries
Ingredients
- 1 Cup Mixed Berries any combination of strawberries, raspberries, or blueberries
- 2 cups old fashioned oats
- 1 teaspoon baking powder
- ½ cup vanilla or unflavored protein powder
- 1 cup oat milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
Instructions
- Preheat the oven to 375ºF. Grease an 8x8 baking dish with spray oil, coconut oil, or butter.
- Add all ingredients (except berries) to the blender. Blend until smooth.
- Pour mixture into greased baking dish. Sprinkle berries evenly over the top.
- Bake for 25-30 minutes, until a toothpick comes out clean.
- Cut carefully into 6 squares.
Notes
- Storage Directions: These baked oats keep in an airtight container for 2 days at room temperature or up to 7 days in the refrigerator.
- Reheat Directions: You can either eat these at room temperature, or microwave in the oven for 30-60 seconds, until warm.
- Freezing Directions: Freeze in a freezer-safe container for up to 3 months. Defrost in the refrigerator the night before you want to eat.