Peanut Butter Banana Protein Oatmeal Bake
There’s something about fall that makes me want oatmeal again. Warm breakfasts just hit differently when the mornings start getting cooler.
I’ve made versions of baked oatmeal for years, but I wanted this one to have a little more staying power. So instead of turning it into an entirely different “high-protein” recipe, I made a few simple swaps: protein milk, egg whites and vanilla protein powder.
The result is an easy Peanut Butter Banana Protein Oatmeal Bake with approximately 20 grams of protein per serving.
And maybe my favourite part? It makes six servings, so you do the work once and have breakfast or an easy snack sitting in the fridge for the next few days.
Makes: 6 servings
Prep time: About 10 minutes
Bake time: 30–35 minutes
Ingredients
2 cups gluten-free quick oats (regular quick oats work too)
2 scoops Vanilla Protein Powder
½ banana, mashed
½ cup egg whites
1 cup Fairlife vanilla protein milk
½ cup 2% milk
1 tablespoon peanut butter
1 tablespoon hemp hearts
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon vanilla extract
Directions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch or similar-sized baking dish.
In a large bowl, mash the banana. Whisk in the egg whites, protein milk, 2% milk, peanut butter and vanilla.
Add the oats, vanilla protein powder, baking powder, sea salt and hemp hearts. Stir until everything is well combined.
Pour the mixture into your prepared baking dish and spread it out evenly.
Bake for 30–35 minutes, or until the centre is set and the top is lightly golden.
Let it cool for a few minutes before slicing into 6 servings.
Store leftovers covered in the refrigerator for up to 4–5 days. Warm a piece up when you’re ready to eat, or enjoy it cold straight from the fridge — no judgment here.
Approximate Nutrition
Per serving, based on 6 servings:
260 calories | 20g protein | 29g carbohydrates | 7g fat | 4g fibre
Nutrition is approximate and will vary depending on the specific brands you use. Toppings are not included.
How I Like to Serve It
This recipe is really good on its own, but the toppings make it even better.
I warmed up a serving and added fresh banana, a drizzle of peanut butter and a sprinkle of hemp hearts, with kiwi on the side.
You could also add berries, Greek yogurt, chopped walnuts, or whatever fruit you have in the fridge.
Jodie’s Little Tip
Don’t feel like you need to completely reinvent your favourite breakfasts to make them more balanced.
Sometimes it’s as simple as adding egg whites, swapping regular milk for a higher-protein option or adding a scoop of protein powder.
A few little tweaks can turn something you already love into a breakfast that keeps you satisfied longer, without making healthy eating feel like another project.
Save this one for your next meal-prep morning. Make it once, pop the leftovers in the fridge, and you’ve already made a few mornings this week a little easier.
