High-Protein Banana Bread Baked Oatmeal
In need of a delicious and nutritious breakfast recipe that will satisfy and keep you energized throughout the day? Make this High-Protein Banana Bread Baked Oatmeal! The recipe is packed with wholesome ingredients like rolled oats and bananas, but the real star of the show is the high-quality protein from protein powder, eggs, milk, and hemp hearts. This healthy baked oatmeal is high in protein and fibre, and perfect to meal prep for busy mornings when you need something quick.
If I had to choose a favourite of my healthy breakfast recipes, baked oatmeal would be at the top of the list! As a Registered Dietitian, I love that it’s hearty and filling, but really nutritious too.
These banana bread baked oats marry two delicious recipes (banana bread and baked oatmeal) into one. They’re sweet but not too sweet, have the perfect chewy texture, and fill you up and keep you full thanks to the higher protein content.
A Balanced Baked Oatmeal Breakfast:
This recipe has everything you need to build a balanced breakfast like fibre-rich carbohydrates, high-quality protein, healthy fats, and fruit.
Rolled oats (not quick oats) are used for their hearty texture, but also because they’re a great source of complex carbohydrates that are slower to digest so they keep you full for longer. Thanks to their fibre content (particularly soluble fibre), the oats in this recipe will also benefit your gut health, digestion, cholesterol and blood sugar levels.
Additionally, I added more protein than most baked oatmeal recipes by testing it with a few different high-protein ingredients:
- Protein powder (this is the one I used)
- Eggs
- Dairy milk, which adds 9 grams of protein per cup!
- Hemp hearts, which add an extra 15 grams of protein to this recipe!
How to Make Banana Bread Baked Oats:
Love oats? Check out all of the delicious dietitian-approved oats recipes here on my site!
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High-Protein Banana Bread Baked Oatmeal
Ingredients
Dry Ingredients:
- 2 cups rolled oats, (rolled oats *not quick oats)
- 1/3 cup unflavoured protein powder, can sub. with vanilla
- 2 tsp cinnamon
Wet Ingredients:
- 2 medium bananas, the more ripe the better
- 2 large eggs
- 1 cup milk, I recommend a higher protein variety like dairy or soy
- 1/4 cup maple syrup
- 2 tsp vanilla extract
Add-Ins:
- 1/3 cup hemp seeds, (learn hemp seeds' nutrition benefits)
- 1/3 cup chocolate chips, plus some to sprinkle on top
Instructions
- Preheat the oven to 350°F. Line an 9×13” baking pan with parchment paper.
- In a large bowl, stir together the dry ingredients (excluding the hemp hearts and chocolate chips).
- In another mixing bowl, whisk together the wet ingredients.
- Pour the wet ingredient mixture into the dry and stir well to combine.
- Fold in hemp hearts and chocolate chips.
- Transfer mixture to the prepared baking pan and spread evenly into the pan. Add additional chocolate chips and banana slices on top (optional).
- Bake for 30 minutes or until golden brown. Remove from the oven and cool for 20 minutes before cutting. Serve with maple syrup, yogurt, or nut butter.
Hi Hannah! I’m getting ready to make this for my sister in law post c-section! I have kodiak power cakes pancake mix on hand, but no protein powder. It’s also super high protein. Do you think I could sub that for the protein powder? I’d imagine it would just make it a little fluffier!
Hi Graycen! Great question. While I haven’t tried making this with a protein pancake mix, I don’t see why it wouldn’t turn out! Let me know if you give it a try and how it turns out.
I’ve made this many times and it’s always a hit. Thanks Hannah!
Thanks Lynsey!!
I never post any review, but I had to do it for this recipe.
I have added 2 tsp of baking powder to make it a bit fluffy, and 2 chopped dates for the natural sweetness, and it is 10/10.
Anyone who is looking for a healthy snack should make one!
Aw, thank you Kiki!
Hello! I’m planning to make this for some family coming to visit, but I’m looking to add more of a Peanut Butter/Walnut profile. I’m wondering if you (or anyone else) has any recommendations for how to incorporate peanut butter into the bake itself. For example, how much peanut butter (all natural) to add to the wet ingredients, or how much dry peanut butter powder to add to the dry ingredients (to cut down on the fat content). I saw the recommendation to serve with peanut butter, but I figured there may be a way to add this taste without adding significant calories.
Hmm, I’m wondering if you could swap out the protein powder for powdered peanut butter? Would add that peanut butter taste and still contribute a nice amount of protein.
I’ve made this so many times and with different variations. I typically bake it in an 9×9 dish so it is a little thicker. For a PB&J version, skip the chocolate chips & hemp seeds and swirl 1/3 cup natural peanut butter and 1/3 cup fruit jelly with a spatula on top. It’s so good!
Oh this sounds fantastic! Thanks for the suggestion Kate.
I have a picky 17 month old and it’s tough getting enough protein in him. I made these for breakfast and he loves them! They even passed the “reheat” test for him, which is super rare lol! Thank you!
I’m happy to hear Lindsay! The “reheat” test sounds nerve wracking LOL!
I have an egg allergy, so I used flax egg as a substitute. I also used frozen bananas and this was delicious! Definitely going into my regular breakfast rotation.
So happy to hear this! Thanks Charity.
I love this recipe! I’ve been making it weekly for a few months of meal prep and look forward to breakfast every day
Yay! So happy to hear. Thanks Siobhan.
Thanks for sharing, I’ll try a modified version of this tonight, don’t have milk, so I’ll use kefir, and don’t have hemp seed, so I’ll use almond flakes
Let me know how it worked out!
I am breastfeeding so I swapped 1/3 cup of ground flaxseed for the hemp hearts, it set perfectly and makes such a delicious breakfast prep!
Happy to hear this! Fellow breastfeeding mama over here!
Delicious!
Thank you Steph!
Can this be frozen? My neighbor is due with her second baby soon and I’m looking for a high-protein breakfast I can make for her to freeze!
Hi Kim, yes – it will store well in the freezer for about 3 weeks. 🙂
I’ve made this recipe at least a dozen times over the past few months, my family always loves it! Today I split it between 12 silicone muffin cups and baked at 325 for 35 minutes and it worked perfectly. I needed some easy snacks for the kids between after-school activities and I think they’ll be perfect!
Wait I love this idea! Going to try it in the muffin cups myself. 🙂
So good! I used chocolate protein powder and doubled the recipe and it was perfect in the 9×13 pan!! Had to cook about 45 min. Highly recommend.
So good to know! I’ll have to try it with chocolate protein powder next time. 🙂
Made this for the first time last week, and I’m making it again today! I made it as directed, including the hemp seeds. I also added pepitas. It was tasty and very satiating! I really enjoyed the texture and level of sweetness. Too much sugar early in the morning messes with my blood sugar, but I felt great after eating these slices. I found myself reaching for this for snacks throughout the week too. It also held up really well; it was still a good texture at the end of the week. So overall a big win in my book!
Yay, so happy to hear this. It definitely makes a great snack to grab on the go too!
Delicious- I didn’t have any hemp seeds on hand and I subbed it with the same amount of PB powder to add more protein. Everything else I didn’t veer from. Loved it! Thanks for sharing the recipe.
Thank you so much Heather! Glad the PB powder worked well as a sub. for hemp seeds. 🙂
Yay!
Thanks Lainey!