This Chocolate High Protein Baked Oatmeal is the perfect sweet breakfast that provides 27.5 grams protein without using protein powder! Plus, it has 8.5 grams fiber. It’s made from banana, milk, Greek yogurt, peanut butter, maple syrup, oats, ground flaxseed, and cocoa powder.
Why You’ll Love Chocolate High Protein Baked Oatmeal
I love a sweet breakfast, but it can be hard to find something sweet that is also high in protein. This Chocolate High Protein Baked Oatmeal satisfies my sweetness while providing 27.5 grams protein per serving, and no protein powder is needed! The protein comes from Greek yogurt, eggs, peanut butter, and ground flaxseed.
Not only is this baked oatmeal high in protein, it also has 8.5 grams fiber. Eating a breakfast high in protein and fiber helps keep you feeling full longer. This recipe is easy to prepare and baked directly in the meal prep containers to save time on clean up.
Ingredients
- Ripe banana: adds natural sweetness as well as moisture.
- Milk: provides calcium, some protein, and moisture.
- Greek yogurt: boosts the protein and provides calcium. Greek yogurt is a good replacement for fat in baked goods to add moisture.
- Eggs: binds ingredients together and adds protein.
- Peanut Butter: adds fat, flavor, fiber, and protein. Any nut butter can be used.
- Maple Syrup: adds sweetness. I used just 1 tbsp for the recipe, but you can add more if you want it sweeter.
- Oats: the carb source that provides fiber and some protein.
- Cocoa powder: the chocolate source. I used unsweetened since I am adding sweetness from the mashed banana and maple syrup.
- Flaxseed meal: adds healthy omega-3 fats and fiber.
- Baking powder: helps the baked oatmeal rise.
How to Make Chocolate High Protein Baked Oatmeal
Preheat oven to 375°F. Place four oven-safe rectangle glass meal prep containers on a baking sheet and lightly spray them with cooking oil. If you don’t have oven-safe containers, then you can use a 9×13-inch baking pan. You can also use an 8×8-inch pan to make thicker baked oatmeal.
In a large mixing bowl, mash the banana. Add the milk, Greek yogurt, eggs, peanut butter, and maple syrup. Use a whisk to thoroughly mix and combine ingredients.
Add oats, cocoa powder, flaxseed, and baking powder to the wet ingredients. Use a rubber spatula to combine ingredients.
Evenly pour mixture into prepared meal prep containers. Bake for 30-35 minutes or until an inserted toothpick comes out clean. If using a 9×13-inch baking pan, it may take closer to 35-40 minutes, and if you use an 8×8-inch pan it may take closer to 45 minutes.
Tips
- Don’t have oven-safe meal prep containers? Bake in a 9×13-inch baking pan and bake for 35-40 minutes. To make thicker baked oatmeal, bake in an 8×8-inch baking pan for 40-45 minutes.
- Add your favorite toppings! Chocolate High Protein Baked Oatmeal is great on its own, but you can also add toppings like a drizzle of peanut butter and sliced banana or strawberries.
Try These Recipes Next:
- Pumpkin Protein Baked Oatmeal
- Protein Packed Egg White Oatmeal
- High Protein Cottage Cheese Oat Pancakes
- Easy Sheet Pan Protein Pancakes
- Healthy Chocolate Banana Oat Muffins
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Chocolate High Protein Baked Oatmeal
Ingredients
- 1 ripe banana
- 1/2 cup milk 1%
- 1 1/2 cup Greek yogurt nonfat
- 4 eggs
- 2 Tbsp peanut butter
- 1 Tbsp maple syrup
- 2 cups oats
- 1/3 cup unsweetened cocoa powder
- 1/4 cup ground flaxseed
- 1 tsp baking powder
Instructions
- Preheat oven to 375°F. Place four oven-safe rectangle glass meal prep containers on a baking sheet and lightly spray them with cooking oil. If you don’t have oven-safe containers, then you can use a 9×13-inch baking pan. You can also use an 8×8-inch pan to make thicker baked oatmeal.
- In a large mixing bowl, mash the banana. Add the milk, Greek yogurt, eggs, peanut butter, and maple syrup. Use a whisk to thoroughly mix and combine ingredients.
- Add oats, cocoa powder, flaxseed, and baking powder to the wet ingredients. Use a rubber spatula to combine ingredients.
- Evenly pour mixture into prepared meal prep containers. Bake for 30-35 minutes or until an inserted toothpick comes out clean. If using a 9×13-inch baking pan, it may take closer to 35-40 minutes, and if you use an 8×8-inch pan it may take closer to 45 minutes.
Notes
- Don’t have oven-safe meal prep containers? Bake in a 9×13-inch baking pan and bake for 35-40 minutes. To make thicker baked oatmeal, bake in an 8×8-inch baking pan for 40-45 minutes.
- Add your favorite toppings! Chocolate High Protein Baked Oatmeal is great on its own, but you can also add toppings like a drizzle of peanut butter and sliced banana or strawberries.
I’m allergic to banana. Any suggestions?
Applesauce can be used to replace the mashed banana. Try 1/2 cup in place of the 1 banana. I haven’t tested it in this recipe, but it should work!