Making an elaborate breakfast in the morning isn’t my style – I’d rather log the extra sleep time.
But eating a delicious breakfast that takes no time AND is good for me? Yes please!
True story: I am not a big fan of oatmeal. At least not when it’s sitting in a lumpy warm pool in the bottom of a cereal bowl. Yuck. I’ve tried and tried to enjoy it, and have found ways to make it tolerable, but … meh.
I mean, I use oats for a lot of things, but for straight-up oatmeal? No thanks.
So when I saw a recipe for baked oatmeal, I thought it would be a good way to use up the leftover rolled oats I had in my cupboard.
And boy, was I ever right. It’s amazing. And you can make it when you have time (i.e., you don’t have to get up early to bake it), because it keeps for days in the fridge.
High-Protein Baked Oatmeal
I’ve been playing around with the original recipe for this dish for a few months now, and I’ve found the right combo for me and my needs. But the fact I’ve been playing around with it and it’s come out great every time is testament to how versatile it is.
For instance, I initially put nuts in this dish, but I ended up taking them out because I wanted to save some calories for later in the day (I’m a small woman and not a huge calorie burner so I have to be strategic this way!).
Still, the nuts were super delicious. You could add pecans into the mixture for texture and taste.
I played around with using different sweeteners (honey, brown sugar, maple syrup), or using no sweetener at all. To boost the protein I tried several different protein powders. And I changed up how many eggs I included, and also what kind of fruit.
Amazing, amazing, amazing, amazing, amazing!
Use Frozen Fruit, Save $$
The first time I made this I used a frozen fruit medley that included mangos and cherries. It was awesome and refreshing. I’ve also made it using frozen berries, which gave it a little more staying power hunger-wise.
One thing I love about this dish is that you don’t have to thaw the fruit before you bake it. You just put it all in a baking dish, pop it in the oven, and it’s done in 45 minutes.
It keeps well in the fridge. Sometimes I reheat it before I eat it … and sometimes, I don’t.
You don’t have to include a topping for your baked oatmeal, but I created one to boost both the taste and the satiety (fill-you-up) factor. This topping adds a whopping 20 grams of protein to the dish!
All you do is mix 1/2 cup of plain low-fat (or nonfat) Greek yogurt with a half-scoop of vanilla protein powder, and plop it on top of the baked oatmeal just before serving.
This recipe lasts me several days, when I can stop myself from snacking on it between breakfasts.
Give it a try and let me know how you like it!
- 2 cups rolled oats
- 2 tsp cinnamon or pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp salt (or ground Himalayan salt)
- 1 scoop vanilla protein powder (optional)
- 1 3/4 cup milk (I use unsweetened coconut milk, but use your favorite)
- 1/3 cup maple syrup
- 2 large eggs
- 3 tbsp melted coconut oil or grass-fed butter
- 2 tsp pure vanilla extract
- 2 1/2 cups frozen fruit
- Preheat the oven to 375 degrees. Grease a 9-inch square baking dish with a little of either the butter or coconut oil.
- In a medium mixing bowl, combine the oats, cinnamon or pumpkin pie spice, baking powder, salt and optional protein powder. Whisk to combine.
- In a smaller mixing bowl, combine the milk, maple syrup, eggs, the butter or coconut oil, and vanilla. Whisk until blended. (Note: if you're using coconut oil, sometimes it solidifies when it comes into contact with colder ingredients. If that happens, stick the bowl in the microwave and heat it up in 30-second increments till the coconut melts.)
- Put the berries on the bottom of the baking dish. Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats, moving the baking dish around to make sure it soaks down through the oats and evenly disperses. Pat down dry oats on top.
- Bake for about 45 minutes, until the top is golden brown.
- Remove from the oven and let cool for a few minutes before serving.
- To make the protein-packed topping, for each serving take 1/2 cup of plain low-fat or nonfat Greek yogurt or coconut yogurt and mix in 1/2 scoop of vanilla protein powder. Just before serving, put the topping on the baked oatmeal.
Want More Delicious Recipes?
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Spicy Sweet Potato Chips, Kale Chips, Paleo Crunch, Nature's Candy, Fool-Yourself Cookies and More!
(above: ricotta with honey and raspberries)