Looking for a delicious and nutritious breakfast that keeps you full and energized? This High-Protein Banana Bread Baked Oatmeal combines the best of banana bread and baked oats in one dish. Packed with fiber-rich rolled oats, bananas, and protein from eggs, milk, protein powder, and hemp hearts, this meal is perfect for busy mornings and meal prep.

Full Recipe:

Ingredients

Dry Ingredients:

2 cups rolled oats (not quick oats)
1/3 cup unflavoured or vanilla protein powder
2 tsp cinnamon

Wet Ingredients:

2 medium ripe bananas
2 large eggs
1 cup milk (dairy or high-protein plant-based like soy milk)
1/4 cup maple syrup
2 tsp vanilla extract

Add-ins:

1/3 cup hemp seeds
1/3 cup chocolate chips (plus extra for topping)

Directions

Preheat the oven to 350°F (175°C) and line a 9×13” baking pan with parchment paper.
In a large bowl, mix the dry ingredients (oats, protein powder, and cinnamon).
In a separate bowl, whisk the wet ingredients (bananas, eggs, milk, maple syrup, and vanilla extract).
Combine the wet and dry ingredients, stirring well.
Fold in hemp seeds and chocolate chips.
Pour the mixture into the prepared baking pan and spread evenly. Add additional chocolate chips or banana slices on top (optional).
Bake for 30 minutes or until golden brown.
Let cool for 20 minutes before slicing. Serve with maple syrup, yogurt, or nut butter if desired.

Nutrients (Per Serving, Approximate)

Calories: 370 kcal
Carbohydrates: 49g
Protein: 19g
Fat: 13g
Saturated Fat: 4g
Fiber: 6g
Sugar: 19g
Calcium: 137mg
Iron: 3mg

Why You’ll Love This Recipe

Packed with Protein: With nearly 19g of protein per serving, this baked oatmeal keeps you full and supports muscle recovery.
Easy to Make: A simple one-bowl recipe that comes together in minutes.
Great for Meal Prep: Make a batch at the beginning of the week and enjoy a grab-and-go breakfast for days.
Naturally Sweetened: Ripe bananas and maple syrup add sweetness without refined sugar.
Customizable: You can easily adjust the ingredients based on dietary preferences.

The Role of Oats in This Recipe

Oats serve as the base of this baked oatmeal, providing fiber, complex carbohydrates, and essential nutrients. Here’s why they’re a great choice:

High in Fiber: Oats are rich in soluble fiber (beta-glucan), which helps with digestion and heart health.
Sustained Energy: The slow-digesting carbs keep you full longer and prevent blood sugar spikes.
Naturally Gluten-Free: Oats are naturally gluten-free, but if you have sensitivities, make sure to use certified gluten-free oats.

For the best texture, use rolled oats instead of quick oats, as they absorb moisture better and maintain a hearty consistency.

How Protein Boosts This Baked Oatmeal

Protein is essential for keeping you full and energized, and this recipe includes multiple sources:

Eggs: Help bind the ingredients while adding high-quality protein.
Milk: Whether you use dairy or plant-based milk, it contributes additional protein.
Protein Powder: Adds an extra protein punch—vanilla or unflavored works best for a neutral taste.
Hemp Seeds: These tiny seeds are a plant-based protein powerhouse, providing all essential amino acids.

If you prefer a higher protein content, add Greek yogurt or a scoop of cottage cheese on top before serving.

The Magic of Bananas in Baked Oatmeal

Bananas play a crucial role in this recipe, adding both flavor and nutritional benefits:

Natural Sweetness: Fully ripe bananas reduce the need for added sugars.
Moisture and Texture: They keep the baked oatmeal soft and prevent dryness.
Rich in Potassium: Bananas help regulate muscle function and blood pressure.

For the best results, use bananas that have brown spots—they’re sweeter and mash more easily into the batter.

Why Maple Syrup is a Better Sweetener Choice

Instead of using refined sugar, this recipe calls for maple syrup, which offers several benefits:

Naturally Derived: Less processed than white sugar.
Rich in Antioxidants: Contains minerals like zinc and manganese.
Adds a Warm, Subtle Sweetness: Pairs beautifully with bananas and cinnamon.

If you prefer a lower-sugar option, you can substitute maple syrup with monk fruit sweetener, honey, or a sugar-free syrup.

Best Add-Ins and Toppings for Extra Flavor

This recipe is delicious on its own, but adding a few extra ingredients can make it even better:

Chocolate Chips: Dark, semi-sweet, or dairy-free chocolate chips add a rich, indulgent flavor.
Nuts: Chopped walnuts, pecans, or almonds add a crunchy contrast.
Dried Fruit: Raisins, dried cranberries, or chopped dates for extra natural sweetness.
Shredded Coconut: Enhances texture and adds a tropical twist.
Extra Cinnamon or Nutmeg: Boosts the warm, cozy flavors.

For serving, drizzle with nut butter, a spoonful of Greek yogurt, or extra maple syrup for added richness.

How to Store and Reheat Baked Oatmeal

One of the best things about this recipe is how well it stores, making it a fantastic meal prep option.

Refrigeration: Store baked oatmeal in an airtight container for up to 5 days.
Freezing: Slice into portions, wrap individually, and freeze for up to 3 months.
Reheating:
- Microwave: Heat for 30-40 seconds for a quick breakfast.
- Oven: Bake at 300°F (150°C) for 10 minutes to restore crispiness.

If reheating from frozen, let it thaw overnight in the fridge or microwave for 1-2 minutes.

How to Make This Recipe Vegan or Dairy-Free

This recipe is easily adaptable for those following a plant-based or dairy-free diet:

Replace Eggs: Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) or mashed sweet potato.
Dairy-Free Milk: Opt for soy milk, almond milk, or oat milk.
Skip Dairy-Based Protein Powder: Use pea protein or plant-based vanilla protein.
Vegan Chocolate Chips: Choose dairy-free chocolate to keep the recipe completely plant-based.

Serving Suggestions for a Complete Meal

This baked oatmeal is satisfying on its own, but pairing it with the right sides can make it even better:

With Greek Yogurt: Adds extra protein and creaminess.
Alongside Scrambled Eggs: For a balanced mix of protein and carbs.
Topped with Nut Butter: Peanut butter, almond butter, or cashew butter for healthy fats.
With Fresh Fruit: Berries, sliced apples, or pomegranate seeds for freshness.

For a dessert twist, warm up a slice and serve with a scoop of vanilla ice cream.

Who Will Love This Recipe?

This High-Protein Banana Bread Baked Oatmeal is great for:

Athletes and Fitness Enthusiasts: A protein-packed breakfast for muscle recovery.
Busy Professionals: An easy, grab-and-go option for hectic mornings.
Parents and Kids: A family-friendly meal that both adults and children will enjoy.
Vegetarians: A plant-based protein option without meat.
Those on a Healthy Lifestyle: A clean, whole-food recipe with no processed ingredients.

Frequently Asked Questions

Can I make this without protein powder? Yes! Replace it with extra oats or almond flour for a similar texture.
Can I use steel-cut oats? No, steel-cut oats take longer to cook and won’t soften properly in this recipe.
Can I add mashed sweet potatoes instead of bananas? Yes, mashed sweet potato or pumpkin puree works as a great alternative.
Can I make it sugar-free? Yes! Skip the maple syrup and add extra mashed banana or monk fruit sweetener.
What’s the best way to make it extra fluffy? Beat the eggs well before adding them to the mixture, and don’t overmix the batter.

Conclusion

This High-Protein Banana Bread Baked Oatmeal is the ultimate nutritious, satisfying, and easy-to-make breakfast. Packed with wholesome ingredients like oats, bananas, and protein-rich add-ins, it’s the perfect balance of flavor, texture, and nutrition.

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