Pull out your favorite baking dish, because this High-Protein Banana Bread Baked Oatmeal is about to become the coziest and most energizing start to your morning. Imagine the classic flavor of banana bread baked right into a hearty, nourishing oatmeal that’s packed with protein and just the right touch of sweetness. This recipe brings the familiar comfort of banana bread together with nutrition that’ll power you through your busiest days, all in a make-ahead-friendly form that’s perfect for quick breakfasts or post-workout refuels.
Ingredients You’ll Need
What I love most about High-Protein Banana Bread Baked Oatmeal is how every ingredient plays a vital role in its flavor, texture, and staying power. Each bite is a perfect blend of sweet, nutty, creamy, and just the right amount of spice. Here’s what you’ll need and why it matters:
- Rolled oats: The heart of the recipe, providing chewiness, structure, and filling fiber.
- Vanilla protein powder: Pumps up the protein while naturally sweetening and infusing vanilla notes throughout.
- Baking powder: Gives the baked oatmeal its slight lift and tender crumb.
- Cinnamon: Adds warmth and classic banana bread aroma.
- Salt: Brings out all the flavors and keeps things balanced, not bland.
- Mashed ripe bananas: The foundation of flavor and natural sweetness—choose spotty, overripe bananas for the best result.
- Large eggs: Bind everything together while lending richness and structure.
- Milk of choice: Makes the oatmeal moist and creamy, whether you go dairy or plant-based.
- Maple syrup or honey: Each adds its unique flavor profile and just enough sweetness to brighten every bite.
- Vanilla extract: Enhances the banana flavors and ties everything together.
- Chopped walnuts (optional): Lend crunch, nuttiness, and classic banana bread vibes—toast them for extra depth!
How to Make High-Protein Banana Bread Baked Oatmeal
Step 1: Prep the Baking Dish and Oven
Start things off by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with nonstick spray, oil, or butter—this helps your baked oatmeal release cleanly and ensures golden, crispy edges (my absolute favorite part).
Step 2: Combine Dry Ingredients
In a large mixing bowl, stir together the rolled oats, vanilla protein powder, baking powder, cinnamon, and salt. Mixing them separately ensures the leavening and spices are evenly distributed, giving you perfect flavor and texture throughout every slice.
Step 3: Mix Wet Ingredients
In another bowl, whisk all the wet ingredients: mashed bananas, eggs, milk, maple syrup (or honey), and vanilla extract. Take a moment to mash the bananas really well for a smoother, cakier texture, or leave a few small chunks if you love a little fruity bite.
Step 4: Combine Wet and Dry Mixes
Pour the banana mixture into the bowl of dry ingredients and stir until everything is mixed and just moistened—don’t overmix, as this can make the oatmeal dense. If you’re using walnuts, gently fold them in now for a nutty crunch in every forkful.
Step 5: Pour, Bake, and Enjoy!
Spread the batter evenly in your prepared baking dish. For an extra-pretty presentation (and more banana goodness), lay a few thin banana slices right on top before it heads into the oven. Bake for 30 to 35 minutes, until the oatmeal is set and the top turns beautifully golden. Let it cool for 5 to 10 minutes so it slices cleanly and is just the right eating temperature. Then dig in!
How to Serve High-Protein Banana Bread Baked Oatmeal
Garnishes
Turn each portion into something special with simple garnishes. Try a dollop of creamy Greek yogurt, a drizzle of extra maple syrup, a scattering of chopped walnuts, or a sprinkle of cinnamon. For a splash of color, fresh banana slices or a handful of juicy berries take things up a notch.
Side Dishes
This baked oatmeal is hearty enough to stand alone, but pairs beautifully with a crisp fruit salad or a thick smoothie for a balanced breakfast spread. A steaming mug of coffee, matcha, or chai tea alongside completes your cozy morning.
Creative Ways to Present
Think beyond the basic slice! Try cutting your High-Protein Banana Bread Baked Oatmeal into sticks for dunking, layering cubes with yogurt and berries in parfait jars, or using it as a base for a loaded breakfast sundae with nut butter, seeds, and fresh fruit piled high.
Make Ahead and Storage
Storing Leftovers
Leftover High-Protein Banana Bread Baked Oatmeal keeps beautifully in the fridge for up to 5 days. Just let the oatmeal cool completely, cover the dish or transfer slices to an airtight container, and stash them away for grab-and-go breakfasts all week.
Freezing
If you love meal prep, this recipe is a game-changer. Slice the cooled oatmeal, wrap individual portions tightly, and freeze for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices in the microwave for 30 to 60 seconds or pop them in a low oven (about 300°F/150°C) until warmed through. If you like your oatmeal a little softer, add a splash of milk before reheating to bring back that fresh-baked texture.
FAQs
Can I make this recipe dairy-free?
Absolutely! Any unsweetened plant-based milk (like almond, oat, or soy) works perfectly in this High-Protein Banana Bread Baked Oatmeal, and if your protein powder is dairy-free too, the entire bake will be, as well.
How do I make this gluten-free?
Just be sure to use certified gluten-free rolled oats and double-check your protein powder ingredients. All of the other components are naturally gluten-free, so it’s easy to adapt.
What’s the best way to mash bananas for this recipe?
Super ripe, spotty bananas are easiest to mash. You can use a fork, potato masher, or even your stand mixer. Mash thoroughly for a smooth texture or leave some bits for a chunkier, rustic feel—it’s up to you!
Can I substitute the walnuts with something else?
Of course! Swap walnuts for pecans, almonds, or leave them out for a nut-free version. You can also toss in chocolate chips, dried fruit, or seeds for a delicious twist on the High-Protein Banana Bread Baked Oatmeal flavor.
How do I keep baked oatmeal from being dry?
Be sure not to overbake and use all the called-for liquid. Covering leftovers keeps them moist, and adding a splash of milk when reheating helps restore that fresh-from-the-oven tenderness.
Final Thoughts
If you’re looking for a feel-good breakfast that’s both nourishing and totally crave-worthy, give High-Protein Banana Bread Baked Oatmeal a try. It’s the kind of recipe you’ll want to make on repeat—warm, wholesome, and so easy to share. Here’s to mornings made better, one cozy square at a time!
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High-Protein Banana Bread Baked Oatmeal Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: High-Protein, Vegetarian, Gluten-Free
Description
Indulge in a nutritious and delicious breakfast with this High-Protein Banana Bread Baked Oatmeal. Packed with wholesome ingredients and a boost of protein, this baked oatmeal is perfect for meal prep or a leisurely morning treat.
Ingredients
Dry Ingredients:
- 2 cups rolled oats
- 2 scoops (about 60 g) vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup mashed ripe bananas (about 2 medium)
- 2 large eggs
- 1 1/2 cups milk of choice
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Optional:
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Mix dry ingredients: In a large bowl, combine oats, protein powder, baking powder, cinnamon, and salt.
- Whisk wet ingredients: In another bowl, whisk mashed bananas, eggs, milk, maple syrup, and vanilla.
- Combine ingredients: Pour wet ingredients into dry ingredients, mix well. Fold in walnuts if desired.
- Bake: Spread batter in the baking dish and bake for 30–35 minutes until set and golden.
- Cool and serve: Let it cool for 5–10 minutes before slicing and serving.
Notes
- For extra banana flavor, top with banana slices before baking.
- This baked oatmeal can be stored in the fridge for up to 5 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 235
- Sugar: 11 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 55 mg
