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Looking down at a square of baked oatmeal topped with peanut butter drizzle, banana slices, and chocolate chips.

High-Protein Baked Oatmeal

A hearty baked oatmeal with peanut butter, banana, and chocolate chips, packed with protein for a filling breakfast.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Method

Ingredients
  

  • 1 ¾ cups milk (dairy or non-dairy)
  • 3 large eggs brought to room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup mashed overripe banana about 2 large ripe bananas
  • ½ cup natural peanut butter smooth and drippy
  • ½ cup pure maple syrup
  • 3 cups old-fashioned oats (rolled oats)
  • ½ teaspoon salt
  • ½ cup peanut butter powder
  • ½ cup protein powder vanilla or unsweetened; see notes
  • ½ cup semi-sweet chocolate chips dark chocolate chips, or blueberries
  • 2 tablespoons natural peanut butter
  • 1 ¼ teaspoons coconut oil melted and divided
  • 2 tablespoons semi-sweet chocolate chips

Method
 

  1. Preheat and Prep Dish:

    Heat the oven to 350°F (175°C). Coat a 9×13-inch baking dish lightly with nonstick spray.

  2. Whisk Wet Ingredients:

    In a large bowl, combine milk, eggs, vanilla extract, mashed banana, peanut butter, and maple syrup. Whisk until smooth and fully incorporated.

  3. Mix Dry Ingredients:

    Add oats, salt, peanut butter powder, and protein powder. Stir or whisk thoroughly until no dry clumps remain and the mixture is uniform.

  4. Bake Oatmeal:

    Transfer the oatmeal mixture to the prepared dish, spreading it evenly. Scatter chocolate chips over the top. Bake for 35–40 minutes, or until the center is firm and the edges are lightly golden and bubbling.

  5. Cool and Slice:

    Place the dish on a wire rack and allow it to cool for 5–10 minutes before cutting into portions.

  6. Drizzle Toppings:

    Optional drizzle: Combine peanut butter with 1 teaspoon of melted coconut oil, stirring until smooth. In another bowl, heat chocolate chips with the remaining ¼ teaspoon coconut oil in 20-second intervals in the microwave, stirring after each, until melted and smooth. Drizzle both mixtures over the warm baked oatmeal and serve.