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High-Protein Peanut-Butter Banana Baked Oatmeal

This Vegan Peanut-Butter Banana Baked Oatmeal Is Sugar-Free and Offers 18 Grams of Protein

Super soft and packed with protein, this peanut-butter banana baked oatmeal is like breakfast cake you eat with a fork! Just mix the basic ingredients together, pour it into a pan, and within 30 minutes you'll have breakfast for the entire week done.

Made with flaxmeal, protein powder, and rolled oats (use gluten-free if you need to), this baked oatmeal offers 7.7 grams of fiber and 18 grams of protein to fill you up. There's no sugar in this recipe, but you don't need it because the vanilla plant-based protein powder and the mashed banana make it sweet enough!

Each serving is super thick so even though it's just one piece, it's filling enough to keep you satiated for hours. You can either store leftovers in the fridge for up to five days or store single portions in the freezer for several weeks.

High-Protein Peanut-Butter Banana Baked Oatmeal

Jenny Sugar from POPSUGAR Fitness

Notes

If you want to lower the calories and fat content, use powdered peanut butter mixed with water instead of real peanut butter for the drizzle on top.

High-Protein Peanut-Butter Banana Baked Oatmeal

Ingredients

  1. 2 tablespoon ground flaxseed
    6 tablespoons water
    3 cups rolled oats
    2 servings vanilla plant-based protein powder (about 1/2 cup; I used Plant Fusion, which has 120 calories and 21 grams of protein per serving)
    1 teaspoon baking powder
    1 teaspoon ground cinnamon
    4 ripe bananas, divided (three mashed and save one for the topping when serving)
    2 cups unsweetened vanilla plant-based milk
    2 teaspoons pure vanilla extract
    2 tablespoons natural peanut butter (I used crunchy), for topping

Directions

  1. Preheat the oven to 375° F. Line an 8×11-inch baking dish with parchment paper and set aside.
  2. In a small bowl, combine the flaxmeal with the water and set aside.
  3. In a large bowl, combine the rolled oats, protein powder, baking powder, and cinnamon.
  4. In the small bowl with the flaxmeal and water mixture, mash two of the bananas. Add the plant-based milk, peanut butter, maple syrup, vanilla, and mix until smooth.
  5. Pour the wet mixture into the large bowl with the dry ingredients and mix well. The batter will be liquidy.
  6. Pour the oatmeal mixture into the prepared pan and bake for 25 to 30 minutes. It will be firm, yet soft to the touch. If you like your oatmeal drier, bake it for five to 10 minutes longer.
  7. Warm the peanut butter in a small bowl in the microwave to make it easy to drizzle
  8. Allow to cool completely before cutting into six servings.

Here's the nutritional information from verywell.com for one serving (makes six):

Nutrition

Calories per serving
343
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