Protein Oatmeal Bake
If you ever stumble into your kitchen on a grey Sunday morning, hair doing its own thing, and decide you want something warm and hearty, you might just make a protein oatmeal bake. Honestly, I started making this when I wanted breakfast to last beyond a single sitting (and because I kept forgetting to eat enough protein, oops). It sort of became my cold-morning ritual; I’d throw it together, stick it in the oven, make a tea… then forget about it and only remember when my kitchen started to smell like toasted oats. The first time I made it, my cousin Bree turned up with her dog in tow—they both begged for a slice (the dog didn’t get any, for the record). Weirdly, this dish kind of reminds me of school camps: wholesome, a little nutty and almost always better shared, even if you’re the only one up at 7am.
Why You’ll Love This (or at least why I do)
I make this when I know the day’s going to be manic, or when I want to feel a little smug about my meal prep skills. My family goes a bit bonkers for it because, first, it smells like cookies. Also, you get that chewy, cake-adjacent thing going on—without having to wake up at silly o’clock to use three different pans. If you hate washing up as much as I do, you’ll relate to making it in one bowl (less faff, more breakfast). Plus, if you’re like me and tend to lose bananas to the mysterious forces of over-ripeness, this bake is where those sad fellows shine. The texture is that perfect, wobbly-but-solid sweet spot… unless you accidentally drop in too much milk (done that; still tastes good). Oh, and if you’re worried about it tasting like “health food”—my little brother swears it tastes like the inside of a chocolate chip muffin, which… is probably overselling it, but he’s 12.
What You’ll Need (My Messy Ingredients List)
- 2 cups rolled oats (I use whatever’s in the bag; my gran swears by “proper Irish oats,” but I dunno… supermarket own-brand works)
- 1 cup milk (dairy is classic, but half the time it’s oat or almond in my house; use what you’ve got)
- 2–3 ripe bananas (the browner, the better—unless you hate banana flavour, then a grated pear is surprisingly nice!)
- 2 eggs (sometimes I use a flax egg; it’s grand for a vegan swap)
- 1 scoop protein powder (vanilla’s my go-to, but unflavoured is fine and sometimes I forget altogether… tastes a bit less punchy, but still works)
- 1/4 cup maple syrup or honey (or skip it if your bananas are proper mushy-sweet already)
- A small handful of nuts (almonds, pecans, whatever lurks in the back of your cupboard)
- 1 tsp cinnamon (I tend to be clumsy and dump more than this – trust your heart)
- Pinch of salt (actually makes it taste better, I promise)
- Optional: handful chocolate chips, blueberries, or dried cranberries. I never measure these, just scatter and hope for the best.
How I Throw It Together
- Preheat your oven to 350°F (I think that’s 180°C, but my knob has no numbers left, so I just guess). Grease a medium-ish baking dish, or use parchment paper if you’re feeling fancy (or lazy, less washing up).
- In a big bowl, mash up those spotty bananas until they’re more or less goo (a fork works, or a potato masher if you want to feel extra strong).
- Crack the eggs in, pour the milk, and toss in the maple syrup. Mix until it looks all gloopy and… well, not exactly Instagrammable.
- This is where I usually sneak a taste. Shouldn’t but do. Now, dump in the oats, protein powder, cinnamon, and a pinch of salt. Stir it with real enthusiasm—nobody likes a pocket of protein powder lurking at the bottom.
- Fold in your nuts, chocolate chips, fruit, or whatever mischief you’ve decided on. Don’t worry if it looks a bit weird at this stage—it always does! It sorts itself out in the oven.
- Scrape everything into your dish and spread it out. Top with a little extra banana or nuts if you want it to look like you tried even harder.
- Bake for 30-35 minutes; sometimes mine needs another five, especially if I’ve gone overboard with the milk. You’re after golden edges and a mostly set middle (bit like a flapjack, but less dense).
- Let it cool for a few minutes—easier to slice, though I always burn my tongue because I never wait long enough.
Notes From My Own (Occasionally Chaotic) Batch
- I once tried using instant oats—didn’t love the texture, a bit too mushy for my taste.
- Add a splash more milk if your protein powder is especially thick. Ran out of milk once and used a splash of coffee alongside—totally fine if you like a buzz!
- If you want crunchy, go heavy on the nuts; if you want cakier, stick to a smoother mix.
- Actually, I find it works better if you use more mashed banana for sweetness and skip half the syrup—it holds together neater, too.
Variations I’ve Tried (and One I Wish I Hadn’t)
- Apple and raisin is lush—just toss in a grated apple instead of the banana.
- Add a load of frozen berries and expect it to be a bit wetter (kind of pudding-ish, but I’m into it).
- Once tried a layer of peanut butter in the middle—amazing, though tricky to slice nice!
- Made it with coconut flour once… ended up weirdly dense but if you love coconut, maybe you’d disagree.
Do You Need Fancy Kit? (Not Really)
Technically, a mixing bowl, fork, and a baking dish is about it! I usually use my old 8×8 brownie tin, but a loaf tin works for taller slices. Missing a dish? Just use a frypan that can go in the oven—I’ve done it on lazy camping trips (and burnt the bottom, but still good). Not got a whisk? Fork’ll do ya.
How to Store It (If You Don’t Hoover It Up Immediately)
I’ve read this keeps in the fridge for 3-4 days in a closed container, but honestly, in my house it never lasts more than a day! If you’re more civilized than I am: wrap slices in parchment, pop in a box, fridge it. Apparently freezes alright too, though I’ve only done that once (I always eat it too quick… there’s a pattern here, isn’t there?).
Serving Ideas (and Other Mildly Embarrassing Traditions)
I love a big square, warmed up, with Greek yogurt slathered on top and a drizzle of runny honey. My mate Clara puts hers in a bowl, drowns it in milk and eats it like pudding. One time my uncle ate his with a dollop of ice cream. Actually, for brunch, serve it with fruit and a big cup of builder’s tea—very British, very proper (unless you’re me and add a handful of chocolate chips, which is less so).
Things I Learned the Hard Way (So You Don’t Have To)
- Don’t overbake; I once tried to “crisp up” the top and ended up with what was basically granola cement.
- If you use extra protein powder, add extra liquid or it’s going to be dry as a biscuit. Trust me (my first attempt could’ve doubled as a doorstop).
- And don’t skip the salt. It’s weirdly key—even if it feels odd in a sweet bake.
FAQ (from Real Friends and One Nosy Neighbour)
- Can I make this the night before?
- Yeah, absolutely—just cover it and pop in the fridge, then bake when you wake up. Or bake ahead and reheat. It actually tastes better the next day, or maybe that’s just my wishful thinking?
- Is it gluten free?
- If you use certified gluten free oats and a protein powder that’s also GF, you’re sorted. Check the labels, though—some sneaky stuff in there.
- Can I skip eggs?
- Sure can! Try a flax egg (1 tbsp ground flax + 2.5 tbsp water, leave to gel). Also, see Minimalist Baker’s handy flax egg guide if you want more details.
- Any lower sugar versions?
- Yep; just lean on your ripe bananas for sweetness, or add applesauce. Also, swapping in unsweetened almond milk helps. Obviously, if you love it sweet, well… who am I to stop you?
- Best protein powder to use?
- Honestly, I use whatever’s on sale—vanilla blends in best, I think. Unflavoured is less sweet, and sometimes I snag a chocolate one (but those can be a bit odd, depending on the brand). Heather on Feasting on Fruit has some fab protein powder reviews if you’re confused by all the choices.
Completely unrelated to baking but, quick thought: found out this week that my dog will eat literally anything that falls out of the bowl while I’m making breakfast, including raw oats. Living with a furry vacuum cleaner has its perks, like never, ever worrying about dropped blueberries (or, you know, having to sweep up much).
Ingredients
- 2 cups old-fashioned rolled oats
- 2 cups milk (dairy or plant-based)
- 2 large eggs
- 1/2 cup vanilla protein powder
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup chopped walnuts (optional)
Instructions
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1Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
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2In a large bowl, whisk together the milk, eggs, protein powder, and maple syrup until smooth.
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3Stir in the oats, cinnamon, baking powder, and half of the blueberries. Mix well to combine.
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4Pour the oat mixture into the prepared baking dish and spread it evenly.
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5Top with the remaining blueberries and walnuts, if using.
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6Bake for 35 minutes or until the center is set and the top is golden. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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