Cookie dough protein baked oats are a delicious and nutritious way to start your day! This easy and healthy blended baked oatmeal is filling and has 21 grams of protein per serving. Quick to bake in less than 30 minutes!
Why This Recipe Works
- Make in a family-sized portion for meal prep or single-serve for one.
- Tastes like cookie dough cake for breakfast!
- Excellent source of whole grains, healthy fats, and protein to keep you full.
- Filling and delicious!
- Simple and easy to meal prep.
- Dairy-free, gluten-free, vegan, and made with no milk and no eggs.
- Need more healthy breakfast ideas? Try these 4-ingredient banana oatmeal bars!
Ingredients You Need for This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Since this is blended baked oats, any type of oatmeal will work. You can use old-fashioned rolled oats, quick oats, steel-cut oats, or even oatmeal packets.
Almond milk provides a delicious creamy texture and helps the protein baked oats to blend easily.
I used ripe bananas to naturally sweeten and provide a creamy texture. To make protein baked oats with no banana, try substituting applesauce, pumpkin puree, or Greek yogurt.
Maple syrup is a no refined-sugar, vegan sweetener. You can also substitute honey or coconut sugar.
Almond butter, peanut butter, or cashew butter add more protein and a nutty taste. You may omit nut butter to make protein baked oats nut free.
Protein powder adds protein to this recipe. Use the vanilla protein powder of your choice. You can use vegan or whey protein.
Cinnamon provides a warm and subtle spice flavor.
Baking powder acts as a leavening agent, helping the protein baked oats to rise and be fluffy.
Vanilla extract provides a warm, vanilla flavor that is a standard in chocolate chip cookie flavored recipes.
Salt helps to round out the flavor and even out the sweetness of the other ingredients.
My favorite vegan protein powder to use in baking (like in these protein overnight oats or this pancake in a mug) is Orgain vegan vanilla protein. To make protein baked oats without protein powder, use Greek yogurt and no banana.
Mini chocolate chips help to make cookie dough protein baked oats taste just like a chocolate chip cookie. Use rainbow sprinkles and almond extract for a birthday cake flavor.
How to Make this Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Add all ingredients (excluding toppings) to a blender - I love to use my Vitamix for this!
Blend on high until well mixed. Scrape down the sides and blend again.
Add the oatmeal mixture to an 8X8 baking dish sprayed with coconut oil spray.
Add in mix-ins and bake at 350F for approximately 30 minutes.
Storage, Reheating, and Freezing Tips
- Storage: Store in an airtight container or covered with foil in the fridge for up to four days.
- Reheating instructions: It is best eaten fresh from the oven. If you want to reheat it I recommend adding a little milk or almond milk and microwaving it until your desired temperature.
- Freezing: Allow baked protein oats to cool and then cover the entire pan with plastic wrap and foil before placing them in the freezer. Freeze for up to 3 months.
- I recommend Orgain vanilla vegan protein powder for this recipe. If you use a substitute, that may impact the taste, flavor, baking, and nutrition information.
- If you use oat flour you can skip the blender, just whisk everything by hand.
- To make it with fewer calories and less fat, increase serving size to 6 pieces. Also, omit the almond butter.
My favorite flavor combinations for this recipe are chocolate chip cookie, matcha, double chocolate brownie and lemon blueberry. See recipe card for add-in instructions.
Use a ramekin and divide the recipe by four.
Wondering how to add protein to oatmeal? I used vegan protein powder to increase the protein for this recipe.
For even more high-protein, in addition to using protein powder, replace the bananas with Greek yogurt (1 cup per 2 bananas). Add in additional almond milk if needed.
Making with eggs is also an option for additional protein (I have not tested this method.)
Although they taste more like dessert, baked oats are a well-rounded and nutritious breakfast, according to Eating Well.
There are various toppings that may increase calories so if you are mindful of the portion size and toppings you are using, baked oats are a healthy breakfast choice.
Yes! I love adding protein powder to many baked goods to increase protein.
You may need to add additional liquid when baking with protein powder.
Other Healthy Baked Oats Recipes You Will Love!
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
The Best Baked Protein Oatmeal
- Preheat oven to 350F. Add all ingredients (excluding chocolate chips or other toppings) to a high-powered blender.2 cups rolled oats, 1 cup almond milk, 2 bananas, ¼ cup maple syrup, 1 teaspoon baking powder, ¼ teaspoon cinnamon, ¼ teaspoon sea salt, 1 teaspoon vanilla extract, 4 scoops Orgain vanilla vegan protein powder, ¼ cup almond butter
- Blend on high until well mixed (about 60 seconds). Scrape down sides and blend again until all pieces are mixed.
- Coat an 8X8 baking dish with coconut oil or cooking spray. Add oatmeal mixture to dish.
- Top with mix-ins and gently fold in. Bake at 350F for approximately 30 minutes.¼ cup chocolate chips
- Chocolate Chip Cookie: Add 1 tablespoon chocolate chips for a single serving or ¼ cup for the full recipe.
- Matcha: Add 1 teaspoon of matcha for a single serving or 4 teaspoon for a full recipe.
- Double Chocolate Brownie: Add 2 tablespoon cacao powder + 1 teaspoon chocolate chips for a single serving or ½ cup cacao powder plus 4 teaspoon chocolate chips for a full recipe.
- Blueberry Lemon: Add ¼ cup blueberries plus 1 tablespoon lemon juice for a single serve or 1 cup blueberries plus ¼ cup lemon juice for a full recipe.