7 High-Protein Baked Oatmeal Recipes for Breakfast

Baked oatmeal is one of the easiest ways to make breakfast for the whole week. Stir everything together, bake it in a single dish and you have soft, sliceable squares that reheat in a minute. These versions add protein with eggs, Greek yogurt, cottage cheese, ricotta and protein powder, so each serving keeps you full far longer than a plain bowl of oats.

The collection runs from cozy fall flavors to fruity, chocolatey and even savory bakes. Each recipe lists servings, total time and estimated protein to help you pick a favorite and plan ahead.

Protein estimates are approximate, include any listed toppings, and are rounded per serving. Actual amounts vary by ingredient brand and portion size.

1. Peanut Butter Banana Baked Oatmeal

Mashed banana and peanut butter flavor every bite of this soft, sliceable oat bake, while eggs, Greek yogurt and a scoop of protein powder boost the protein. Sliced banana and chopped peanuts on top caramelize slightly in the oven.

Servings: 4

Total time: 50 minutes

Estimated protein: About 26 grams per serving, mainly from whey protein powder and oats, with a smaller contribution from Greek yogurt and peanut butter.

Ingredients

• Cooking spray
• 2 cups old-fashioned rolled oats
• 1 scoop (about 30 grams) unflavored whey protein powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 ripe bananas, divided
• 2 large eggs
• 3/4 cup plain nonfat Greek yogurt
• 1 cup milk
• 1/4 cup creamy peanut butter
• 2 tablespoons maple syrup
• 2 tablespoons chopped roasted peanuts

Instructions

1. Preheat the oven to 375°F (190°C) and coat an 8-inch square baking dish with cooking spray.
2. In a medium bowl, whisk together the oats, protein powder, baking powder, cinnamon and salt.
3. In a large bowl, mash 1 1/2 of the bananas until mostly smooth. Whisk in the eggs, Greek yogurt, milk, peanut butter and maple syrup until well combined.
4. Stir the oat mixture into the wet ingredients until evenly moistened, then spread in the baking dish.
5. Slice the remaining half banana, arrange the slices on top and sprinkle with the chopped peanuts.
6. Bake for 30 to 35 minutes, until golden at the edges and the center is set and reaches 160°F (71°C) on a food thermometer. Cool for 10 minutes before cutting into 4 squares. Refrigerate leftovers for up to 4 days.

2. Apple Cinnamon Baked Oatmeal

Tender diced apples, warm cinnamon and a crunchy pecan top make this baked oatmeal taste like apple crisp. It is ideal for fall weekends and reheats beautifully through the week.

Servings: 4

Total time: 55 minutes

Estimated protein: About 23 grams per serving, mainly from whey protein powder and Greek yogurt, with a smaller contribution from oats and eggs.

Ingredients

• Cooking spray
• 2 cups old-fashioned rolled oats
• 1 scoop (about 30 grams) unflavored whey protein powder
• 1 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 1 cup milk
• 1/4 cup maple syrup
• 2 tablespoons unsalted butter, melted
• 2 medium apples, cored and diced
• 1/4 cup chopped pecans

Instructions

1. Preheat the oven to 375°F (190°C) and coat an 8-inch square baking dish with cooking spray.
2. In a medium bowl, whisk together the oats, protein powder, baking powder, cinnamon, nutmeg and salt.
3. In a large bowl, whisk the eggs, Greek yogurt, milk, maple syrup and melted butter until smooth.
4. Stir the oat mixture into the wet ingredients, then fold in the diced apples.
5. Spread in the baking dish and scatter the pecans over the top.
6. Bake for 35 to 40 minutes, until the apples are tender, the top is golden and the center is set and reaches 160°F (71°C) on a food thermometer. Cool for 10 minutes before cutting into 4 squares. Refrigerate leftovers for up to 4 days and reheat in the microwave for 45 to 60 seconds.

3. Pumpkin Spice Baked Oatmeal

Canned pumpkin, warm spices and a little maple syrup make this the coziest bake of the season, while blended cottage cheese adds creaminess and protein you will not taste. A crunchy layer of pumpkin seeds finishes the top.

Servings: 4

Total time: 55 minutes

Estimated protein: About 22 grams per serving, mainly from cottage cheese and oats, with a smaller contribution from eggs and pumpkin seeds.

Ingredients

• Cooking spray
• 1 1/2 cups low-fat cottage cheese
• 1 cup canned pumpkin puree
• 2 large eggs
• 3/4 cup milk
• 1/4 cup maple syrup
• 2 cups old-fashioned rolled oats
• 1 1/2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup pumpkin seeds (pepitas)

Instructions

1. Preheat the oven to 375°F (190°C) and coat an 8-inch square baking dish with cooking spray.
2. Add the cottage cheese, pumpkin puree, eggs, milk and maple syrup to a blender and blend until completely smooth.
3. In a large bowl, whisk the oats, baking powder, pumpkin pie spice and salt. Pour in the pumpkin mixture and stir until evenly combined.
4. Spread in the baking dish and sprinkle the pumpkin seeds over the top.
5. Bake for 35 to 40 minutes, until the center is set and reaches 160°F (71°C) on a food thermometer. Cool for 10 minutes before cutting into 4 squares. Refrigerate leftovers for up to 4 days.

4. Double Chocolate Baked Oatmeal

Cocoa powder, chocolate protein powder and melty chocolate chips turn baked oatmeal into something closer to a brownie, but with far more protein. Fresh raspberries on the side add a bright, tart contrast.

Servings: 4

Total time: 50 minutes

Estimated protein: About 24 grams per serving, mainly from chocolate whey protein powder and Greek yogurt, with a smaller contribution from oats and eggs.

Ingredients

• Cooking spray
• 2 cups old-fashioned rolled oats
• 1 scoop (about 30 grams) chocolate whey protein powder
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 1 1/4 cups milk
• 1/3 cup maple syrup
• 2 tablespoons unsalted butter, melted
• 1/3 cup dark chocolate chips, divided
• 1 cup fresh raspberries, for serving (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and coat an 8-inch square baking dish with cooking spray.
2. In a medium bowl, whisk together the oats, protein powder, cocoa powder, baking powder and salt, breaking up any lumps of cocoa.
3. In a large bowl, whisk the eggs, Greek yogurt, milk, maple syrup and melted butter until smooth.
4. Stir the dry ingredients into the wet ingredients until no dry pockets remain, then fold in half of the chocolate chips.
5. Spread in the baking dish and scatter the remaining chocolate chips over the top.
6. Bake for 30 to 35 minutes, until the center is set and reaches 160°F (71°C) on a food thermometer. Cool for 10 minutes, cut into 4 squares and serve with raspberries, if using.

5. Raspberry Lemon Ricotta Baked Oatmeal

Creamy ricotta and plenty of lemon zest give this baked oatmeal a bright, almost cake-like flavor, with tart raspberries baked right in. A scatter of sliced almonds adds crunch to the golden top.

Servings: 4

Total time: 55 minutes

Estimated protein: About 24 grams per serving, mainly from part-skim ricotta and whey protein powder, with a smaller contribution from oats and eggs.

Ingredients

• Cooking spray
• 2 cups old-fashioned rolled oats
• 1 scoop (about 30 grams) unflavored whey protein powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup part-skim ricotta cheese
• 1 cup milk
• 1/4 cup honey
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 1/2 cups fresh or frozen raspberries, divided
• 2 tablespoons sliced almonds

Instructions

1. Preheat the oven to 375°F (190°C) and coat an 8-inch square baking dish with cooking spray.
2. In a medium bowl, whisk together the oats, protein powder, baking powder and salt.
3. In a large bowl, whisk the eggs, ricotta, milk, honey, lemon zest and lemon juice until smooth.
4. Stir the oat mixture into the ricotta mixture, then gently fold in 1 cup of the raspberries.
5. Spread in the baking dish, then scatter the remaining raspberries and the sliced almonds over the top.
6. Bake for 35 to 40 minutes, until golden and the center is set and reaches 160°F (71°C) on a food thermometer. Cool for 10 minutes before cutting into 4 squares. Refrigerate leftovers for up to 4 days.

6. Pear Ginger Baked Oatmeal

Juicy diced pears and a double hit of ground and fresh ginger give this baked oatmeal a warm, gently spicy flavor. Walnuts on top toast in the oven for extra crunch.

Servings: 4

Total time: 55 minutes

Estimated protein: About 24 grams per serving, mainly from whey protein powder and Greek yogurt, with a smaller contribution from oats and eggs.

Ingredients

• Cooking spray
• 2 cups old-fashioned rolled oats
• 1 scoop (about 30 grams) unflavored whey protein powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 1 cup milk
• 3 tablespoons maple syrup
• 1 tablespoon grated fresh ginger
• 2 ripe pears, cored and diced
• 1/4 cup chopped walnuts

Instructions

1. Preheat the oven to 375°F (190°C) and coat an 8-inch square baking dish with cooking spray.
2. In a medium bowl, whisk together the oats, protein powder, baking powder, ground ginger, cinnamon and salt.
3. In a large bowl, whisk the eggs, Greek yogurt, milk, maple syrup and fresh ginger until smooth.
4. Stir the oat mixture into the wet ingredients, then fold in the diced pears.
5. Spread in the baking dish and scatter the walnuts over the top.
6. Bake for 35 to 40 minutes, until the top is golden and the center is set and reaches 160°F (71°C) on a food thermometer. Cool for 10 minutes before cutting into 4 squares. Refrigerate leftovers for up to 4 days.

7. Savory Spinach and Feta Baked Oatmeal

Baked oatmeal does not have to be sweet, and this version bakes oats with eggs, cottage cheese, spinach, sun-dried tomatoes and feta into a savory, frittata-like square. Serve it warm with a dash of hot sauce or a side of fruit.

Servings: 4

Total time: 55 minutes

Estimated protein: About 25 grams per serving, mainly from eggs and cottage cheese, with a smaller contribution from oats and feta.

Ingredients

• Cooking spray
• 2 cups old-fashioned rolled oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs
• 1 cup low-fat cottage cheese
• 1 1/4 cups milk
• 2 cups baby spinach, chopped
• 1/3 cup chopped dry-packed sun-dried tomatoes
• 2 green onions, sliced
• 3/4 cup crumbled feta cheese, divided
• Hot sauce, for serving (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and coat an 8-inch square baking dish with cooking spray.
2. In a medium bowl, whisk together the oats, baking powder, garlic powder, oregano, salt and pepper.
3. In a large bowl, whisk the eggs, cottage cheese and milk until well combined.
4. Stir the oat mixture into the egg mixture, then fold in the spinach, sun-dried tomatoes, green onions and 1/2 cup of the feta.
5. Spread in the baking dish and sprinkle the remaining feta over the top.
6. Bake for 35 to 40 minutes, until golden and the center is set and reaches 160°F (71°C) on a food thermometer. Cool for 10 minutes before cutting into 4 squares. Serve warm with hot sauce, if you like, and refrigerate leftovers for up to 4 days.