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Protein Baked Oats Chocolate Chip Protein Baked Oats - A Warm, Satisfying Breakfast

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings

Ingredients
  

  • 1/2 cup rolled oats (or quick oats)
  • 1 scoop (25–30 g) vanilla or chocolate protein powder
  • 1/2 medium ripe banana, mashed (or 2–3 tablespoons unsweetened applesauce)
  • 1/2 cup milk of choice (dairy or unsweetened almond/oat milk)
  • 1 large egg (or 1 flax egg: 1 tablespoon ground flax + 3 tablespoons water)
  • 1 tablespoon maple syrup or honey (optional, adjust to taste)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 2–3 tablespoons dark chocolate chips
  • Optional add-ins: 1 tablespoon peanut butter or almond butter, cinnamon, a few chopped nuts
  • For greasing: a little butter, coconut oil, or cooking spray

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a small oven-safe ramekin or dish (about 10–12 ounces) or use a small loaf pan.
  • Blend or mix the base. For a cake-like texture, add oats, protein powder, banana, milk, egg, maple syrup, baking powder, vanilla, and salt to a blender. Blend until smooth, 10–20 seconds. For a heartier texture, whisk by hand and keep the oats whole.
  • Stir in the chocolate chips. Fold in most of the chips, saving a few to sprinkle on top.
  • Pour and top. Pour the batter into the prepared dish and add the remaining chocolate chips on the surface.
  • Bake for 18–24 minutes, until the top is set and a toothpick comes out mostly clean. If you like a gooier center, pull it at the earlier mark.
  • Cool for 3–5 minutes. Enjoy warm as is, or top with a drizzle of nut butter, a spoonful of yogurt, or fresh berries.