Description
This High-Protein Banana Bread Baked Oatmeal is a nutritious and delicious breakfast option that combines the hearty texture of rolled oats with the natural sweetness of ripe bananas and a boost of protein powder. Perfectly spiced with cinnamon and enhanced with hemp hearts for added nutrition, this baked oatmeal is easy to prepare, gluten-free, and customizable with optional chocolate chips for an extra treat. It’s a healthy, filling dish that’s great for meal prep and satisfies your sweet tooth in a wholesome way.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats (not quick oats)
- â…“ cup unflavored or vanilla protein powder
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 2 medium ripe bananas, mashed
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1½ cups milk of choice (dairy, soy, or other non-dairy alternative)
Additional Ingredients
- ¼ cup hemp hearts
- Optional: ¼ cup chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking and facilitate easy removal.
- Combine Dry Ingredients: In a large mixing bowl, stir together the rolled oats, protein powder, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs thoroughly. Add the mashed bananas, pure maple syrup, vanilla extract, and milk, then whisk until the mixture is smooth and well blended.
- Mix Together: Pour the wet ingredients into the dry ingredients and gently stir to combine everything evenly. Carefully fold in the hemp hearts and chocolate chips if using, ensuring they are distributed throughout the mixture.
- Bake: Transfer the batter to the prepared baking dish and use a spatula to spread it evenly. Bake in the preheated oven for approximately 30 minutes, or until the center is set and the edges turn a golden brown color. A toothpick inserted in the center should come out mostly clean.
- Cool and Serve: Remove the baked oatmeal from the oven and let it cool in the baking dish for about 20 minutes. Once cooled slightly, cut into six equal squares. Serve warm for a comforting breakfast or snack. Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- Use rolled oats for texture; quick oats are not recommended as they can make the baked oatmeal mushy.
- Protein powder can be unflavored or vanilla flavored depending on taste preference.
- Milk choice can be dairy or any non-dairy alternative such as almond, soy, or oat milk.
- For a vegan version, substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use plant-based milk.
- Optional chocolate chips add sweetness but can be omitted to keep the recipe healthier.
- Let the baked oatmeal cool completely for firmer slices if you prefer.
- Store leftovers in an airtight container in the refrigerator and reheat before serving.
- Feel free to add nuts or dried fruit for extra texture and flavor.
