Protein-baked oats
Oats are a popular breakfast choice for many, but our protein-baked oats offer a new way to enjoy this delicious, wholesome grain. Combining the heartiness of rolled oats with the nuttiness of almonds and hemp seeds makes for a warm, crunchy, creamy start to the day. Sweetened naturally with bananas, blueberries, and apples, this recipe tastes like pudding, but without any added sugar!
Ingredients
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150 g
Rolled oats
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50 g
Chia seeds
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40 g
Almonds, roughly chopped
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30 g
Hemp seeds
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2 tsp
Baking powder
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1 tsp
Ground cinnamon
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1 tsp
Vanilla extract
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½ tsp
Salt
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½
Banana
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2
Eggs
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50 g
Blueberries (fresh or frozen)
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1
Small apple, diced
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
If you are using frozen blueberries, fold them in straight from frozen and avoid stirring too much. This helps keep the mixture from turning watery and prevents streaking.
Opt for a single ovenproof dish or individual ramekins that hold the full batter volume with at least 2½–5 cm of depth. This allows the oats to bake evenly with a delightfully golden top and a just-set centre.
If you have time, let the batter sit for 5–10 minutes before baking. That way, the chia seeds and oats absorb some of the liquid, resulting in a more even, softly set texture throughout.
FAQ: Questions about protein-baked oats
Ready to shake up your breakfast with the perfect recipe for protein-baked oats? Read through our answers to the most asked questions about protein-baked oats. We will uncover the best type of oats to use and the signs your oats are baked to perfection, along with meal preparation and storage advice.
What type of oats should I use for protein-baked oats?
Rolled oats are the best for protein-baked oats as they offer a hearty texture and maintain a solid shape during baking. Bananas, eggs, and milk carry substantial moisture, but rolled oats absorb liquids well, resulting in a balanced texture that is not too dense or loose.
How do I know when the protein-baked oats are fully baked?
There are a few ways to tell when protein-baked oats are ready. Look for a golden top, where the outermost oats are lightly browned, and the centre feels just set and soft but not wet. If you are unsure, insert a fork or thin knife into the middle of the dish; it should come out mostly clean, with no visible raw batter.
Why did my protein-baked oats turn out soggy?
The main suspect for soggy baked oats is usually too much moisture. In our recipe, this is most likely from ingredients like chia seeds, skyr, milk, and fresh fruit. Wet ingredients need to be correctly balanced to avoid a soggy result, so measure the liquids correctly and wait for the full baking time before removing the oats from the oven. If a knife or fork does not come out clean when inserted into the middle of the oats, consider leaving them bake for a few extra minutes to firm up. Remember, the baked oats will firm up when removed from the oven.
How do I store protein-baked oats?
Once the protein-baked oats have cooled completely, store any leftovers in an airtight container in the refrigerator. It may be easier to slice the oats into sections and wrap them in baking paper, especially if you plan on taking the oats on the go. The oats are best enjoyed within 5–7 days when stored in the fridge, but can last longer in the freezer. To freeze the baked oats, cut individual portions and wrap each one tightly in baking paper, followed by a freeze-safe bag for up to 3 months.
Can I make protein-baked oats ahead of time?
Yes, you can make protein-baked oats well in advance. Bake the oatmeal with all the ingredients, including rolled oats, chia seeds, almonds, hemp seeds, spices, and fruit, and allow the oats to cool completely before proceeding. Once cooled, store the oats in a seal-proof container for 5–7 days. Reheating is a breeze and can be done using a microwave for a couple of minutes or an oven at 180 °C for 10–15 minutes. The mixture itself can also be made ahead of time. Mix the batter the evening before, keep it in the fridge and bake within 24 hours.
Nutritional values per serving
Energy:
221 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 9 g |
| Protein | 17.5 % | 9.5 g |
| Fat | 65.6 % | 16.4 g |
| Carbohydrates | 16.9 % | 9.2 g |
Crunchy and creamy protein-baked oats
Our protein-baked oats offer a tasty start to the day ahead. With a lightly spiced, fruity scent and warming flavours, these creamy oats will become a family favourite to be enjoyed with a tea, coffee, or fruit juice. Classic porridge can feel heavy and stodgy, but using fresh fruit cuts through the oaty texture with a lovely crunch from nuts and seeds. Balancing flavours and textures is not always easy, but you will not go amiss with this recipe!
Nutty flavours of almonds and hemp seeds
When you have the creamy, comforting texture of baked oats, it helps to add something with a bit more bite. That is where almonds and hemp seeds come into play. The almonds add a light crunch, while the hemp seeds bring a subtle nuttiness that blends smoothly into the oats. They break up the softness just enough without taking the attention away from the fruit or skyr on top. Bringing this level of creativity to breakfast can get your busy day off to a great start.
With mashed bananas, fresh blueberries, and diced apples
Fresh fruit is always a wise choice for the first meal of the day. Mashed banana adds natural sweetness and moisture, while blueberries bring little bursts of juiciness and colour. The diced apples soften in the oven, releasing a bit of sweetness and a fresh, fruity bite. It is a tasty combination of sweet and slightly tart flavours that excite the taste buds.
Great for lazy weekends or busy days ahead
Perfect for a lazy weekend brunch or busy week, these oats can be whipped up in a flash or prepared ahead of time to make life a little easier. Able to fit into any routine, our protein-baked oats are a versatile shoulder to lean on when a filling, decadent breakfast is needed.
Serve the oats warm with extra skyr and fresh blueberries for added flair. The pops of colour from the seeds and fruit make these baked oats a joy to look at, so they would not be out of place during a brunch with friends and family.
You can even enjoy them alongside apple crumble overnight oats and chocolate overnight oats, or have some gluten-free protein pancakes and breakfast tacos.
Play around with the ingredients
Get creative and experiment with this recipe. Add a handful of dark chocolate chips into the oat batter before baking, or sprinkle some shredded coconut into the mixture for a tropical twist. The flavour combinations are endless. Experiment with raspberries and white chocolate, nutmeg and pecan, or even orange zest with raisins. If you do not have any skyr to hand, replace it with Greek yoghurt, which has a similar thick and creamy texture.
