HIGH PROTEIN Baked Oatmeal

Lately this is something I make every Sunday for the week! I am obsessed with oatmeal and this recipe can be tweaked in numerous ways to mix up the flavor profile, it’s filling and delicious, AND it is high in protein. If you have busy mornings and need something quick to grab (with some yogurt) in the morning, this recipe is perfect. Each serving is loaded with fiber, protein, healthy carbs and fats. In fact, I JUST made some and realized I needed to share my HIGH PROTEIN TWEAKS (basically I do extra eggs and extra protein powder). I was tired of this coming out to be only 15 grams of protein per serving…I decided enough is enough! So I am sharing how I upped the protein grams from 15 to almost 25 grams per serving! PLUS yogurt…(I like Greek or Siggi’s for the high protein content), that adds even more protein to likely get you above 30 grams at breakfast which is so important for stabilizing blood sugar and keeping you full for numerous hours (as opposed to one hour).

Note: I underbake my protein oatmeal because I have noticed it reheats better this way. So, it’s normal if the inside seems slightly soft and “gooey” because once it sets overnight and is reheated in the microwave it’s perfect. If you cook it for forty minutes until the center is very firm, it tends to dry out a little so I prefer doing mine this way! Pics below!

Alternative recipe tweaks you can make:

Mix up the fruit! I did a combo of raspberries and strawberries (frozen), but you could do peaches, apples, blueberries, or even omit the fruit and do canned pumpkin (with pumpkin pie spice instead of cinnamon). You could also switch up walnuts for pecans or almonds or even a combination of nuts!


  • 2 c old fashioned oats
  • 3 scoops protein powder (I actually did a combination of vanilla plant protein and whey isolate)
  • 1/2 cup + a little extra raw walnuts, chopped
  • 4-5 tbsp chia seeds
  • 3-4 tbsp ground flaxseed
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • Pinch of salt (around 1/4 tsp)
  • 3 whole eggs
  • 1 can of light coco milk (or about 1.5 cups other nut milk of choice)
  • 1/2 cup applesauce (this is optional)
  • 1/4 cup or less maple syrup
  • 1 tsp vanilla (not mandatory)
  • 1 cup or more frozen fruit of choice (fresh is also fine)
  • Butter, for greasing the pan


Preheat oven to 375 and pull out two mixing bowls. Place all your dry ingredients – oats, protein powder, chia seeds, flaxseed, nuts, cinnamon, baking powder, salt – in the large bowl and stir well (do not skip this step). Next add the wet ingredients to the medium sized bowl – eggs, coconut milk or milk of choice, maple syrup, applesauce, vanilla (if using) – (keep fruit separate for now). Mix the wet ingredients together – thoroughly whisking the eggs. Prepare your medium sized baking dish (NOT a big casserole pan, but the next size down). Grease the dish with butter or coconut oil and then pour all your frozen fruit of choice into the bottom of the dish. Now mix together the wet ingredients with the dry, and then carefully pour into the baking dish on top of the fruit. Bake at 375 for about 33-35 minutes. I did 35 minutes exactly. When I take it out, I let it sit about five minutes and then cut it into 6 servings (you could even do 8 servings if you want, but that will reduce the protein grams a little, which is OK. You can always substitute with extra yogurt or an egg).

Enjoy! You can reheat this for up to 5 days in the microwave – I do about 1 minute 15 seconds and then add my yogurt. I like organic Greek plain (sometimes I get 0% fat sometimes I get partial or full, honestly I am always mixing it up). I also love Siggi’s yogurt for the high protein content – I get the plain for me and sometimes the smaller fruity flavors for my husband to take to work (vanilla, plain, strawberry, he gets a variety!). YUM!


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