High-Protein Banana Baked Oats (Printable)

Moist baked oats with banana, protein powder, and spices; perfect for hearty mornings or snacks.

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - 1 cup unsweetened milk, dairy or plant-based
04 - 1/4 cup plain nonfat or low-fat Greek yogurt
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups old-fashioned rolled oats
08 - 1/2 cup vanilla or unflavored protein powder, whey or plant-based
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon baking powder
11 - 1/4 teaspoon salt
12 - 1/4 cup chopped walnuts or pecans, optional

# Method:

01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, mash bananas until smooth. Add eggs, milk, Greek yogurt, maple syrup, and vanilla extract. Stir until well combined.
03 - In a separate bowl, whisk together oats, protein powder, cinnamon, baking powder, and salt until evenly distributed.
04 - Pour dry ingredients into wet ingredients and mix until just combined. Fold in chopped nuts if desired.
05 - Pour batter into prepared baking dish and smooth the top surface evenly.
06 - Bake for 28 to 32 minutes, or until the center is set and edges are golden brown.
07 - Allow to cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes like banana bread dessert but actually keeps you full until lunch, no afternoon crash.
  • One pan, two bowls, and you're done mixing—this is the breakfast that doesn't punish you for wanting something good.
  • The texture is impossibly moist, like someone crossed a brownie with oatmeal in the most delicious way.
02 -
  • Don't skip the 5-minute rest—I learned this the hard way by cutting straight into a hot pan and watching it crumble, but those five minutes let the oats firm up just enough to slice cleanly.
  • The difference between this being moist and dry lives in that Greek yogurt, so don't substitute it with regular yogurt or skip it thinking it won't matter—it absolutely will.
03 -
  • Use bananas that are so ripe they're almost embarrassing—the darker the peel, the sweeter and more banana-forward the result will be, which is the whole point.
  • If your batter looks thicker than pancake batter, you've added enough dry ingredients; any thinner and the oats won't absorb moisture properly during baking.
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