High-Protein Banana Bread Baked Oats

Fall is officially here, which means it is time to transition from cold overnight oats to warm, cozy baked breakfasts! This High-Protein Banana Bread Baked Oats recipe is currently one of the most trending breakfasts on Pinterest, and for good reason. It combines the comforting, nostalgic flavor of freshly baked banana bread with the macro-friendly nutrition of a high-protein, high-fiber meal.

Love this? You should also try our Healthy Blueberry Banana Baked Oatmeal!

Why This Recipe is a Fall Meal Prep Game-Changer

If you struggle to hit your daily protein goals or find yourself reaching for sugary pastries at 9 AM, this baked oatmeal is your solution.

• Massive Protein Boost: By baking whey or plant-based protein powder directly into the oats and serving it with Greek yogurt, a single slice packs over 20 grams of protein.
• Naturally Sweetened: We rely on the natural sugars of heavily spotted, overripe bananas and just two tablespoons of real maple syrup for the entire pan. Zero refined white sugar!
• Tastes Like Dessert: The texture is thick, cakey, and chewy, making it feel like you are eating a warm slice of banana cake for breakfast.

Expert Tips for Perfect Baked Oatmeal

Use Old-Fashioned Rolled Oats

The type of oats you use matters immensely. Do not use quick-cooking oats or instant oats, as they will turn into mush when baked. Do not use steel-cut oats either, as they require much more liquid and cooking time, leaving your bake crunchy and dry. Old-fashioned rolled oats provide the perfect chewy, hearty structure.

How to Prevent Protein Powder from Drying Out

Baking with protein powder can sometimes result in a dry, chalky texture. To prevent this, we use two whole eggs and plenty of mashed banana to keep the crumb incredibly moist. If you are using a very thick, absorbent casein or plant-based protein, you may need to add an extra splash of almond milk to the batter before baking.

Frequently Asked Questions

Can I make this vegan?

Yes! Swap the eggs for two “flax eggs” (2 tbsp ground flaxseed mixed with 6 tbsp water, left to sit for 5 minutes). Use a plant-based protein powder and ensure your milk is dairy-free.

How long does it last in the fridge?

Once cooled, slice the oatmeal and store it in an airtight container in the refrigerator for up to 5 days. Simply microwave a slice for 60 seconds each morning!

High-Protein Banana Bread Baked Oats

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course: Breakfast, Dessert, Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 2 cups Old-fashioned rolled oats (certified gluten-free if needed)
• 2 scoops Vanilla or unflavored whey protein powder (about 1/2 cup)
• 1 tsp Baking powder
• 1 tsp Ground cinnamon
• 1/2 tsp Salt
• 3 medium Overripe bananas, heavily spotted (2 mashed, 1 sliced for topping)
• 2 cups Unsweetened almond milk or oat milk
• 2 tbsp Pure maple syrup
• 2 large Eggs
• 1 tsp Vanilla extract
• 1/3 cup Chopped walnuts or pecans

Method

 

Main

1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with nonstick spray or coconut oil.
2. In a large mixing bowl, whisk together the dry ingredients: rolled oats, protein powder, baking powder, cinnamon, and salt. Make sure the protein powder is completely mixed in with no lumps.
3. In a separate medium bowl, mash 2 of the overripe bananas until smooth. Whisk in the almond milk, maple syrup, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry oat mixture. Stir gently until everything is fully incorporated.
5. Pour the oatmeal batter into the prepared baking dish.
6. Slice the remaining banana and arrange the slices on top of the oatmeal. Sprinkle the chopped walnuts evenly over the top.
7. Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the edges are golden brown.
8. Remove from the oven and let it cool for 10 minutes before slicing. Serve warm with a dollop of Greek yogurt and an extra drizzle of maple syrup!