Digging into this Chocolate Peanut Butter Protein Baked Oatmeal is one of our favorite ways to start the day. It’s rich in plant-based protein, made with easy-to-find ingredients, and is a great option for meal prep. The entire family will love this recipe.
If you love our Chocolate Chip Baked Oatmeal and Vegan S’mores Baked Oatmeal, you’re in for a treat! This protein-baked oatmeal recipe is equally as light and fluffy, yet packed with extra protein thanks to protein powder, plus a secret ingredient. Plus, it’s naturally gluten-free, oil-free, and vegan!
Ingredients You’ll Need + Substitutions
Oats: In all of our baked oatmeal recipes, we recommend using old-fashioned oats or rolled oats. They yield better oat flour than oats such as steel-cut oats or quick oats and will create the best textured baked oatmeal. If you’re interested in reading about the different varieties of oats, check out our Easy Apple Cinnamon Oatmeal blog post. We go into depth in the post on the top 5 types of oats. If you are gluten-free, make sure to use certified gluten-free oats.
Protein powder: Any protein powder of choice will work here. Try vanilla protein powder, chocolate peanut butter protein, or chocolate protein powder for a double chocolate baked oatmeal dish. Avoid whey protein powder or protein powders that contain milk or egg whites. These protein powders are not vegan protein sources.
Almond milk: Opt for your favorite homemade or store-bought plant-based milk. Cashew milk, soy milk, or coconut milk are alternate favorites.
Peanut butter: For the best, moist textured baked oatmeal, you want to use a runny, creamy natural peanut butter. If desired, you can also use another nut butter such as almond butter, cashew butter, or sunflower seed butter for a nut-free variety.
Banana: Ripe banana adds sweetness, and moisture, and helps keep the oatmeal bake soft. If you’re out of ripe bananas, substitute in about 1/2 cup of unsweetened applesauce (adjust depending on how dry your oatmeal bake looks)
Flaxseed meal: A flax egg is one of our favorite egg substitutes in vegan baking. If you’re out of ground flaxseed meal, opt for chia seeds.
Make oat flour. Add the rolled oats into a high-speed blender and process until the oats are a fine flour consistency, about 30 seconds.
Add remaining ingredients. Once the oats are blended into a flour-like consistency, add in the protein powder, silken tofu, almond milk, peanut butter, banana, flaxseed meal, maple syrup, baking soda, baking powder, cinnamon, and salt. Blend until smooth.
Transfer to a baking dish. Pour the baked oatmeal batter into the prepared baking dish along with all but 1 tablespoon of the chocolate chips and peanuts. Mix the batter and chocolate chips and peanuts together by hand using a spoon or baking spatula. Once well combined, spread the oatmeal batter until smooth in the baking dish. Sprinkle the remaining chocolate chips and peanuts on top, as desired.
Bake. Bake the protein oats for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
Cool and serve. Allow the protein baked oatmeal to cool for about 5 minutes, then serve as desired.
This protein-baked oats recipe is the perfect breakfast treat, afternoon snack, or even healthy dessert! Meal prep it on Sunday night and enjoy it all week long or bake it for weekend brunch and allow everyone to dive in.
If you’re serving these oats for brunch and want to offer a few other options, check out all of our other Vegan Breakfast Recipes. You’re guaranteed to find something to satisfy your group.
Baked protein oatmeal will keep for up to 5 days when stored in the refrigerator in an airtight container or tightly covered with plastic wrap or foil. If you are prepping this recipe for meal prep, feel free to divide the baked oats into individual portions that you can quickly grab and reheat in the mornings.
If desired, these oats can also be frozen. Allow the baked oats to cool completely, then transfer to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator until soft again, then reheat leftovers in the microwave, toaster oven, or covered in the oven until warmed through.
More High-Protein Breakfast Recipes You May Enjoy:
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
Digging in to this Chocolate Peanut Butter Protein Baked Oatmeal is one of our favorite ways to start the day. It’s rich in plant-based protein, made with easy to find ingredients, and is a great option for meal prep. The entire family will love this recipe.
1 cup (100g) gluten-free rolled oats
1/2 cup or 2 scoops protein powder of your choice (vanilla, chocolate, or chocolate peanut butter flavor)
1 cup silken tofu
1 cup almond milk
1/2 cup peanut butter
1 tablespoon flaxseed meal (or chia seeds)
1/4 cup maple syrup (or liquid sweetener of choice)
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup chocolate chips
1/4 cup chopped peanuts
Preheat the oven to 350°F and adjust the rack to the middle of the oven if it is not already there. Lightly grease a small baking dish and set it aside.
Add the rolled oats to a high-speed blender and process them until they become fine oat flour.
Add all the remaining ingredients except for the chocolate chips and peanuts and blend until smooth.
Transfer the batter to the prepared baking dish. Add all but about 1 tablespoon of both the chocolate chips and peanuts, then mix them in gently by hand. Spread everything out evenly. Sprinkle the remaining chocolate chips and peanuts over the top.
Bake at 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean and it is golden brown.
Allow the dish to cool for about 5 minutes before serving, and then dig in!
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