Protein Strawberry Banana Baked Oatmeal Recipe

Baked oatmeal has been making waves in the healthy breakfast and brunch scene, and for good reason. It’s comforting, customizable, and a fantastic way to start your day with a nutritious and satisfying meal. But often, traditional baked oatmeal recipes can be a bit carb-heavy and lacking in protein, leaving you feeling hungry again sooner than you’d like. That’s where this Protein Strawberry Banana Baked Oatmeal recipe truly shines.

I stumbled upon this recipe during my quest for a breakfast option that was both delicious and aligned with my fitness goals. As someone who loves the taste of oatmeal but needs a protein boost to power through my mornings, this recipe was a game-changer. My family, initially skeptical of “healthy” breakfasts, were instantly won over by the incredible aroma that filled the kitchen while it baked. The first bite sealed the deal – moist, naturally sweet, and bursting with the flavors of banana and strawberry, it tasted like a decadent treat, not a virtuous breakfast. What truly impressed me (and relieved my mom-guilt!) was how much protein it packed in, thanks to the clever addition of protein powder and Greek yogurt. Even my picky kids devoured it, and I felt good knowing they were starting their day with a wholesome and filling meal. This Protein Strawberry Banana Baked Oatmeal has become a weekly staple in our home, perfect for busy weekdays when prepped ahead or leisurely weekend brunches. It’s incredibly versatile, easy to make, and a delicious way to enjoy the goodness of baked oatmeal without compromising on your protein intake. Trust me, once you try this recipe, you’ll be hooked too!

Ingredients

This recipe uses simple, wholesome ingredients that you likely already have in your pantry and refrigerator. Here’s what you’ll need to create this protein-packed breakfast delight:

• 3 small bananas or 2 large, mashed: Bananas provide natural sweetness, moisture, and a wonderful creamy texture to the baked oatmeal. They are also a great source of potassium and fiber, contributing to a healthy and balanced breakfast. Ripe bananas are key here – the riper they are, the sweeter and easier they will be to mash, enhancing the overall flavor of the oatmeal.
• 2 medium eggs: Eggs act as a binder in this recipe, helping to hold the baked oatmeal together and providing structure. They also contribute protein and richness, further boosting the nutritional profile of the dish. Choose free-range or organic eggs if possible for enhanced flavor and ethical considerations.
• 1/4 cup maple syrup: Maple syrup adds a touch of natural sweetness and a subtle caramel-like flavor that complements the banana and strawberry beautifully. It’s a healthier alternative to refined sugar and contributes to the moistness of the baked oatmeal. Use pure maple syrup for the best flavor and avoid pancake syrup, which is often laden with artificial ingredients.
• 1 cup Greek yogurt (preferably high protein): Greek yogurt is the secret weapon in this recipe for adding a significant protein boost while maintaining a creamy and moist texture. High-protein Greek yogurt will further enhance the protein content, making this breakfast even more satisfying and keeping you full for longer. Plain Greek yogurt is recommended to control the sweetness, but you can use vanilla if you prefer a slightly sweeter flavor.
• 1 cup almond milk: Almond milk adds moisture and helps to create the perfect consistency for the baked oatmeal. It’s a low-calorie and dairy-free option, making this recipe suitable for those with lactose intolerance or dietary preferences. Unsweetened almond milk is recommended to control the overall sweetness of the dish. You can substitute with other plant-based milks like oat milk, soy milk, or coconut milk, or even regular dairy milk if preferred.
• 1 tsp vanilla extract: Vanilla extract enhances the overall flavor profile, adding warmth and depth to the baked oatmeal. Use pure vanilla extract for the best flavor; imitation vanilla extract can have a slightly artificial taste.
• 1/2 tsp salt: Salt might seem counterintuitive in a sweet recipe, but it’s crucial for balancing the flavors and enhancing the sweetness. It prevents the baked oatmeal from tasting bland and brings out the best in all the other ingredients. Use sea salt or kosher salt for optimal flavor.
• 3 1/2 cups rolled oats: Rolled oats are the heart of this baked oatmeal recipe. They provide a hearty texture, fiber, and complex carbohydrates for sustained energy. Rolled oats (also known as old-fashioned oats) are preferred over quick-cooking oats or steel-cut oats for baked oatmeal as they hold their shape better and provide a chewier texture. Ensure you are using certified gluten-free rolled oats if you need this recipe to be gluten-free.
• 1/2 cup vanilla protein powder: Vanilla protein powder is the key to making this baked oatmeal high in protein. It not only boosts the protein content significantly but also adds a touch of vanilla flavor and sweetness. Whey protein, casein protein, or plant-based protein powders like pea protein or brown rice protein can be used. Vanilla flavor is recommended to complement the other ingredients, but you can experiment with other flavors like chocolate or unflavored protein powder as well.
• 1 tsp baking soda: Baking soda is a leavening agent that helps the baked oatmeal to rise slightly and become light and fluffy. It reacts with the acidic ingredients in the recipe (like Greek yogurt and maple syrup) to create carbon dioxide, which creates air bubbles and gives the baked oatmeal its desirable texture.
• 1 cup strawberries, chopped: Chopped strawberries are incorporated into the batter, adding bursts of fresh, fruity flavor and moisture throughout the baked oatmeal. Fresh strawberries are recommended for the best flavor and texture, but you can use frozen strawberries (thawed and drained) in a pinch.
• 1 cup strawberries, sliced: Sliced strawberries are used to top the baked oatmeal before baking, creating a beautiful presentation and adding extra strawberry flavor. Arrange the slices attractively for a visually appealing final dish.

Instructions

Making this Protein Strawberry Banana Baked Oatmeal is surprisingly easy and straightforward. Follow these simple steps to create a delicious and healthy breakfast or snack:

1. Preheat the oven to 350°F (175°C) and prepare the baking dish: Start by preheating your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when you place the baked oatmeal in, allowing it to cook evenly. Spray a 7×11 inch baking dish with cooking oil spray. This prevents the baked oatmeal from sticking to the dish and makes it easier to serve and clean up. You can use any neutral cooking oil spray like avocado oil spray, coconut oil spray, or olive oil spray. Alternatively, you can lightly grease the baking dish with butter or coconut oil and dust it with a little flour or oat flour for extra non-stick insurance.
2. Combine wet ingredients: In a large bowl, start by mashing the bananas thoroughly using a fork or potato masher. Ensure there are no large chunks of banana remaining for a smooth texture in the final baked oatmeal. Add the eggs, maple syrup, Greek yogurt, almond milk, vanilla extract, and salt to the bowl with the mashed bananas. Combine all the wet ingredients very well using a whisk or spatula until you have a smooth and homogenous mixture. This ensures that all the ingredients are evenly distributed and will contribute to a consistent texture in the baked oatmeal.
3. Incorporate dry ingredients: Add the rolled oats, vanilla protein powder, and baking soda to the bowl with the wet ingredients. Combine everything well using a spatula or large spoon until all the dry ingredients are fully incorporated into the wet mixture and there are no dry patches of oats or protein powder remaining. Be careful not to overmix at this stage, as overmixing can lead to a tougher texture in the baked oatmeal. Just mix until everything is just combined.
4. Fold in chopped strawberries: Gently fold in the chopped strawberries into the oatmeal batter using a spatula. Distribute them evenly throughout the batter. Folding ensures that the strawberries are incorporated without being crushed or releasing too much moisture, which can affect the texture of the baked oatmeal.
5. Pour into baking dish and top with strawberry slices: Pour the prepared oatmeal batter into the greased 7×11 inch baking dish. Level out the surface of the batter using a spatula or the back of a spoon to ensure even baking. Arrange the strawberry halves or slices on top of the leveled batter in a decorative pattern or simply scatter them evenly across the surface. Press them lightly into the batter. The strawberry slices will bake beautifully on top, adding visual appeal and extra flavor.
6. Bake in the preheated oven: Place the baking dish in the preheated oven and bake for 25 minutes, or until the baked oatmeal is set and lightly golden brown on top. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. Baking time may vary slightly depending on your oven, so start checking for doneness around 23 minutes.
7. Cool and serve: Once baked, remove the baking dish from the oven and let the Protein Strawberry Banana Baked Oatmeal cool down for at least 10-15 minutes before serving. This allows it to set properly and makes it easier to slice and serve. Cooling slightly also enhances the flavors. Slice into 8 servings and enjoy!

Nutrition Facts

This recipe is not only delicious but also packed with nutrients and designed to be a healthier breakfast or snack option. Here’s a breakdown of the approximate nutrition facts per serving (based on 8 servings):

• Calories: Approximately 276 calories per serving
• Protein: Approximately 16 grams per serving
• Carbohydrates: Approximately 45 grams per serving
• Fat: Approximately 4.2 grams per serving

Important Notes on Nutrition:

• These values are estimates and can vary slightly depending on the specific brands and types of ingredients used (e.g., protein powder brand, type of Greek yogurt, etc.).
• The carbohydrate content is primarily from complex carbohydrates from rolled oats and natural sugars from bananas, strawberries, and maple syrup.
• The fat content is relatively low and mostly comes from healthy fats present in almond milk, eggs, and Greek yogurt.
• This recipe is a good source of fiber, primarily from the rolled oats and fruits, which aids in digestion and promotes satiety.
• It’s a significantly high-protein breakfast option compared to traditional baked oatmeal recipes, making it ideal for those looking to increase their protein intake, support muscle building, or maintain satiety.

Preparation Time

This recipe is designed to be quick and easy to prepare, making it perfect for busy mornings or meal prepping.

• Prep Time: 15 minutes
  • This includes the time to gather ingredients, mash bananas, chop strawberries, measure ingredients, and mix the batter.
• Cook Time: 25 minutes
  • This is the time the baked oatmeal spends in the oven.
• Total Time: 40 minutes
  • From start to finish, you can have a delicious and nutritious Protein Strawberry Banana Baked Oatmeal ready in just 40 minutes.

How to Serve

Protein Strawberry Banana Baked Oatmeal is incredibly versatile and can be enjoyed in various ways. Here are some serving suggestions:

• Warm: Enjoy it warm straight out of the oven for a comforting and cozy breakfast or brunch. The warm oatmeal is especially delicious on colder days.
• Cold: It’s also delicious cold, making it perfect for meal prepping and grabbing a slice for a quick and healthy snack or breakfast on the go. Store pre-sliced portions in the refrigerator for easy access.
• With a dollop of Greek yogurt: Add an extra dollop of Greek yogurt on top for added protein and creaminess. This enhances the flavor and texture and further boosts the protein content.
• Drizzled with maple syrup or honey: For extra sweetness, drizzle a little more maple syrup or honey over the top before serving.
• Topped with fresh fruit: Enhance the fruity flavors by topping with additional fresh strawberries, banana slices, blueberries, or raspberries.
• Sprinkled with nuts or seeds: Add a crunchy texture and healthy fats by sprinkling chopped nuts like almonds, walnuts, pecans, or seeds like chia seeds, flax seeds, or pumpkin seeds on top.
• With a scoop of nut butter: A spoonful of peanut butter, almond butter, or cashew butter adds healthy fats, protein, and a delicious nutty flavor that pairs well with the banana and strawberry.
• As a dessert: While it’s a healthy breakfast, this baked oatmeal can also be enjoyed as a healthier dessert option. Serve it warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a more indulgent treat.
• Meal Prep: Bake the oatmeal on the weekend and portion it out for grab-and-go breakfasts or snacks throughout the week. It stores well in the refrigerator for up to 5 days.

Additional Tips for Perfect Protein Strawberry Banana Baked Oatmeal

To ensure your Protein Strawberry Banana Baked Oatmeal turns out perfectly every time, here are some helpful tips:

• Use ripe bananas: Ripe bananas are sweeter and mash easier, contributing to a more flavorful and moist baked oatmeal. Look for bananas with brown spots on the peel.
• Don’t overmix the batter: Overmixing can develop the gluten in the oats (even though rolled oats are technically gluten-free, they can still become tough), resulting in a denser and less tender baked oatmeal. Mix just until the ingredients are combined.
• Adjust sweetness to your preference: If you prefer a less sweet baked oatmeal, reduce the amount of maple syrup. You can also use a sugar-free maple syrup alternative or a different sweetener like stevia or erythritol.
• Customize with different fruits: Feel free to experiment with other fruits besides strawberries and bananas. Blueberries, raspberries, peaches, or apples would all be delicious additions. You can also use a mix of different fruits.
• Make it ahead: This baked oatmeal is perfect for making ahead of time. You can bake it the night before and reheat slices in the microwave or oven the next morning. It’s also great for meal prepping for the week. Store it in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for longer storage.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making Protein Strawberry Banana Baked Oatmeal:

Q1: Can I use quick-cooking oats instead of rolled oats?

A: While you can technically use quick-cooking oats, rolled oats are recommended for baked oatmeal. Rolled oats hold their shape better and provide a chewier, more satisfying texture. Quick-cooking oats tend to become mushier in baked oatmeal. If you must use quick-cooking oats, you might want to reduce the amount of liquid slightly as they absorb moisture differently.

Q2: Can I substitute the protein powder?

A: Yes, you can substitute the vanilla protein powder with other flavors or types. Chocolate protein powder would create a chocolate strawberry banana baked oatmeal. Unflavored protein powder will work too, but you might want to add a little extra vanilla extract or a pinch of cinnamon for flavor. You can also use plant-based protein powders like pea protein, brown rice protein, or soy protein.

Q3: Can I make this recipe vegan?

A: Yes, you can easily make this recipe vegan by making a few substitutions. Replace the eggs with flax eggs (1 tbsp flaxseed meal mixed with 3 tbsp water, let it sit for 5 minutes to thicken), use a plant-based Greek yogurt alternative, and ensure your protein powder is also plant-based. Almond milk is already vegan-friendly.

Q4: How do I store leftover baked oatmeal?

A: Store leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days. You can reheat slices in the microwave for about 30-60 seconds, in the oven at 350°F (175°C) for about 10-15 minutes, or enjoy it cold straight from the refrigerator. For longer storage, you can freeze individual slices wrapped in plastic wrap and then placed in a freezer-safe bag for up to 2-3 months. Thaw overnight in the refrigerator or reheat directly from frozen in the oven or microwave.

Q5: Can I reduce the amount of maple syrup to make it less sweet?

A: Absolutely! You can definitely reduce the amount of maple syrup to 1/8 cup or even omit it entirely if you prefer a less sweet baked oatmeal. The bananas and strawberries will still provide natural sweetness. You can also use a sugar-free maple syrup alternative or a different sweetener like stevia or erythritol if desired. Taste the batter before baking and adjust sweetness to your preference.

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