Why You’ll Love This Recipe

This satisfying baked oatmeal blends the cozy flavor of banana bread with the nourishing goodness of oats and protein. It’s soft, lightly sweet, and packed with nutrients from bananas, protein powder, eggs, milk, and hemp hearts. It’s ideal for meal prep, easy to customize, and delivers long-lasting energy to start your day.

Ingredients

2 cups rolled oats
⅓ cup unflavoured or vanilla protein powder
2 teaspoons ground cinnamon
2 medium ripe bananas
2 large eggs
1 cup milk (dairy or high-protein plant milk such as soy)
¼ cup maple syrup
2 teaspoons vanilla extract
⅓ cup hemp hearts
⅓ cup chocolate chips, plus extra for topping if desired

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
2. In a large mixing bowl, combine the rolled oats, protein powder, and cinnamon.
3. In a separate bowl, mash the bananas and whisk them together with the eggs, milk, maple syrup, and vanilla extract.
4. Pour the wet mixture into the bowl with the dry ingredients and stir until evenly combined.
5. Fold in the hemp hearts and chocolate chips.
6. Spread the mixture evenly into the prepared baking dish. Sprinkle additional chocolate chips or banana slices on top if you like.
7. Bake for about 30 minutes, or until the top is golden and the center is set.
8. Allow it to cool for at least 20 minutes before slicing.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes
Cooling time: 20 minutes
Total time: about 1 hour

Variations

• Make it vegan by using flax eggs and plant-based milk and protein powder.
• Replace chocolate chips with raisins, chopped dates, or nuts for a different flavor profile.
• Add a third banana for a stronger banana taste and extra moisture.
• Swap hemp hearts with chia seeds or ground flaxseed for a similar nutritional boost.
• Reduce the maple syrup or replace it with a natural sweetener if you prefer it less sweet.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to one week.
To freeze, slice the baked oatmeal and wrap individual pieces. Freeze for up to three weeks.
Reheat in the microwave for 30–60 seconds or warm in a 350°F oven until heated through.

FAQs

How long does baked oatmeal last in the fridge?

It stays fresh for up to one week when refrigerated in an airtight container.

Can I freeze this baked oatmeal?

Yes, it freezes very well. Freeze individual portions for quick breakfasts.

What type of protein powder works best?

Unflavoured or vanilla protein powder works well without overpowering the banana flavor.

Can I leave out the protein powder?

Yes, you can omit it, though the protein content will be lower. No other changes are required.

Can I use quick oats instead of rolled oats?

Quick oats will create a softer, more mushy texture. Rolled oats provide the best structure.

Can I use steel-cut oats?

Steel-cut oats require different liquid ratios and baking times, so they are not recommended for this recipe.

What if the baked oatmeal turns out too dry?

Make sure the bananas are fully ripe and avoid overbaking. Slight softness in the center is ideal.

Can I double this recipe?

Yes. Use a larger pan or increase baking time slightly to ensure even cooking.

Is this recipe gluten-free?

It is gluten-free if made with certified gluten-free rolled oats and gluten-free protein powder.

Can I serve this cold?

Yes, it can be enjoyed warm, room temperature, or cold straight from the fridge.

Conclusion

This high-protein banana bread baked oatmeal is a wholesome, filling, and convenient recipe perfect for busy mornings or weekly meal prep. With nourishing ingredients, easy preparation, and versatile variations, it’s a delicious way to enjoy a balanced breakfast any day of the week.

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