Easy Make-Ahead High Protein Baked Oatmeal

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This baked oatmeal packs in protein from real food sources like Greek yogurt, chia seeds, and eggs to keep you satisfied all morning long. Make a big batch for an easy ready-to-eat breakfast all week long.

high protein baked oatmeal with blueberries and walnuts in a white dish with one slice cut out and placed on a white round plate with gold fork and tan towel

Where are my oatmeal lovers? (Arms waiving over here.) I love oats in all forms — a big warm bowl topped with nut butter in the winter, chilled overnight oats in the warmer weather, baked oatmeal, and of course oatmeal cookies.

But a bowl of oatmeal on its own is not my ideal breakfast for two big reasons: I’m hungry like .2 seconds later and it takes too long to make on busy mornings (hello toddler pulling all the things out of my kitchen drawers while I stand over the stove stirring the oatmeal — no one has time for that).

The reason oatmeal on its own doesn’t keep you full for very long is because it’s basically just a big bowl of only carbs. Before you go hating on carbs — we need carbs. They provide us energy; in particular they they fuel our brain and muscles. And carbs taste good! But carbs on their own, even those with a good amount of fiber like oatmeal, are digested relatively quickly, and then you’re hungry again soon after.

In fact, plain oatmeal makes a great pre-workout breakfast because it gets you that energy quickly! It’s just not so good at keeping you full until lunch.

But when you pair carbs with protein and fat, two nutrients that in addition to fiber can help slow digestion, you have a meal that keeps you full a whole lot longer.

blueberry and walnut high protein baked oatmeal in white dish on top of tan cloth napkin on grey background with walnuts scattered around the dish.

Why high protein baked oatmeal is basically the perfect breakfast

This high protein baked oatmeal packs in protein from chia seeds, Greek yogurt, and eggs. The walnuts and chia seeds provide plant-based fat, which also helps keep you full. My clients that eat a breakfast that includes a mix of protein, carbs, and healthy fat are more energized, feel more focused, and end up snacking less later in the day.

Want to know more about chia seeds? Head over to this post for details on where to buy them and why they are little nutritional powerhouses.

Beyond being a satisfying breakfast, baked oatmeal is hands-off and perfect to make ahead. No standing over the stove waiting for your oats to cook!

It’s also made entirely of kitchen staples, so you likely have everything you need on-hand if you follow my guide to stocking your kitchen for mealtime success.

If you don’t, don’t worry, it’s super flexible and can be easily customized.

How to make baked oatmeal

When I say it’s quick and easy, I mean it.

Step 1: Grab a large bowl and add the oats, chia seeds, walnuts, cinnamon, and baking powder. If you want to make this gluten-free, make sure to use gluten-free oats.

Step 2: Whisk together all of the wet ingredients then add them to the dry ingredients.

Step 3: Pour into your 9×13 inch baking pan and top with the blueberries. Bake for 35ish minutes, until set and golden brown. While it cooks, pour yourself a cup of coffee and relax. Or, go play with your kids :).

How to customize your high protein baked oatmeal

This recipe is SO flexible; the toppings and add-ins options are endless. Don’t have walnuts? Use any kind of nut or seed. Slivered almonds or pumpkin seeds would be perfect here, too.

Almost any fruit here would work. You can use fresh, dried, or frozen, whatever you have on hand. So, get creative. We’ve made strawberry-banana, apple-pecan, and blackberry-almond.

In the mood for something a little more indulgent? A chocolate chip coconut version sounds kind of amazing, doesn’t it?

Need some inspiration? This article has both sweet and savory oatmeal toppings you could use with this recipe.

slice of healthy high protein baked oatmeal on white plate topped with peanut butter. plate also has gold fork. pan of the full baked oatmeal is in the background.

It’s also kid-friendly

I’ve been serving a version of this high protein baked oatmeal to my son since we first introduced solids. It’s actually perfect for little eaters who aren’t great with utensils yet because it can be cut up into little pieces for finger food. Just use age-appropriate ingredients. My little man is 16 months, so I skip the nuts (unless chopped very small) and leave out the added sugar when I’m making it for him. The healthy fats found in this recipe are great for their growing brains!

Have your kids help, too. They can stir and add the fruit on top. They can also help decide which toppings to use. Give them a few choices (that you’re happy with) so they feel like they have a say in the meal. They are much more likely to eat it if they helped to make it!

Looking for more healthy oatmeal recipes?

Try a one of these:

Apple pie overnight oats

Cranberry chia overnight oats

Pumpkin pie baked oatmeal

Oatmeal, peanut butter, banana breakfast cookies

Addicting (healthy) maple pecan granola

Did you make this high protein baked oatmeal?

Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your Pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@sarahgoldnutrition). I love seeing what you’re up to!

Yield: 8-10 servings

Easy Make-Ahead High Protein Baked Oatmeal

Easy Make-Ahead High Protein Baked Oatmeal

Packed with real-food protein, this high protein baked oatmeal will keep you full all morning long. It's easy, make-ahead, and customizable based on what you have in your fridge.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 cups rolled oats
  • 2 Tbsp chia seeds
  • 1/2 cup walnuts
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 2 Tbsp coconut sugar or brown sugar
  • 2 cups unsweetened milk (cow's, almond, soy, or your favorite)
  • 3/4 cup Greek yogurt (or plant-based alternative)
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup frozen wild blueberries or other fruit of choice
  • Optional toppings: more fruit, more chopped walnuts, maple syrup, nut butter

Instructions

  1. Preheat oven to 375F
  2. Mix dry ingredients in a bowl (oats through the sugar).
  3. Whisk milk, eggs, yogurt, and vanilla in a separate bowl. Add wet ingredients to the dry and stir until just mixed.
  4. Pour mixture into a 9x13 pan. Scatter blueberries or other fruit on top. You can also mix the fruit into the batter if you prefer it to be spread more throughout.
  5. Bake for 35 minutes, until top is golden brown and oat meal is set. Serve warm.

Notes

Store in an airtight container in the refrigerator for up to 4-5 days or freeze individual portions for up to 2 months. Reheat in the microwave to serve warm.

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22 Comments

    1. Hi Sharon, I completely understand your desire for nutrition information. I don’t currently calculate that for my recipes for a number of reasons. If you need the info, I recommend entering the recipe into your calorie tracker or you can use spark recipes for a good estimate. Hope you love the overnight oats!

  1. Hi – I love the look of this recipe but am on an elimination diet and can’t eat eggs. Any suggestions?! Thanks

    1. Hi Sophie – You can try using a flax egg (1 Tbsp ground flax + 2.5 Tbsp of water). I haven’t tried that with this specific recipe, but it works for many baked goods and should work here. If you try it, let me know how it comes out!

    1. Hi Karen! You could try pumpkin seeds or sunflower seeds. Or, you could skip the nuts. It will still be just as delicious and have a good amount of protein.

    1. Hi! I’m sorry this is the case for you. I’d check a few things – what kind of oats are you using? If you’re using quick oats, you may not need as much liquid as rolled oats. Also, the baking times may vary depending on your oven. You can try baking it for longer – some ovens get hotter than others! Also, you could try reducing the amount of liquid. I hope that helps!

  2. Do you have any thoughts on changing the bake time if I did them in individual ramekins? I could never finish this entire recipe before it went bad.

    1. A couple of tips: First is that this freezes really well. You can freeze in individual squares so and then reheat in the microwave or oven. You could also half the recipe and still bake in a baking dish. I’m not sure about ramikens…but I’d probably just start checking it after 15 minutes or so. You could also try muffins tins, which I haven’t done but my guess would be about 15-18 minutes. I’d test it out and just check in with them regularly starting at 15 minutes. Enjoy!

  3. Yummy! I made this recipe but with just a couple swaps as I was trying to really pack the protein punch. Added a scoop of vanilla whey protein powder and omitted the sugar (since powder is sweetened), and then I doubled the eggs to four. It was so delicious! I’ll definitely be making this again! Thanks for the great recipe.

  4. I’ve been making this on high rotation since I discovered this recipe. It’s so good for make ahead breakfast . I double the recipe and freeze half, then eat it for days.