Baked Vanilla Protein Oatmeal (Soft Breakfast Bars)

• This easy recipe comes together quickly all in one bowl!
• Each serving contains 14 grams of protein, thanks to the addition of a fantastic tasting, clean, and high-quality protein powder
• The protein powder also contributes a subtle vanilla flavor that pairs nicely with the endless topping options you have for this high-protein oatmeal
• You can also turn this recipe into high-protein grab-and-go oatmeal muffins (see the recipe card notes for muffin directions)

We absolutely love this whey protein powder for its ultimate quality, clean ingredient list, and flavor. Puori whey protein is made from protein concentrate harvested from pasture-raised cows and flavored with real bourbon vanilla. Puori PW1 Vanilla is 3rd party tested and recently ranked #1 in Clean Label Project’s test of 133 protein powder products from 52 brands. We also love that it’s minimally processed, made from only natural ingredients, sweetened with coconut sugar (no monk fruit, Stevia, or other calorie-free sweeteners that tend to leave an unpleasant aftertaste), and it contains 21 gram of high-quality protein per serving. We were thrilled to come across this protein powder as we analyzed the Top Dietitian Recommended Whey Protein Powders. We use Puori in our homes (for smoothies and baked goods), and recommend it often.

For 20% off use code: PUORIxRFD

Another benefit to Baked Protein Oatmeal is that you can make an extra batch and store it in the freezer to enjoy weeks or months down the road. It’s nice to have on hand when you just need something quick and healthy, but don’t have time to prepare something that day.

Here’s how to freeze a batch: Cut the baked and cool protein oatmeal into individual servings and remove them from the baking dish (or, if you baked them in a disposable aluminum baking dish, you can keep them right inside of that). Freeze (without toppings) in an airtight storage container for up to 3 months. To serve, remove from the freezer and reheat a frozen serving in the microwave until heated through, about 45-50 seconds. Top with your favorite toppings and enjoy!

PW1 is third-party tested against 130+ industrial contaminants such as pesticides and heavy metals. The test results are published on http://cleanlabelproject.org/. Simply scan the QR code on the back of the PW1 packaging and see for yourself.

For 20% off use code: PUORIxRFD

Ingredients

• 2 ½ cup old fashioned rolled oats (240 g)
• ⅓ cup flax meal (30 g)
• 1 tablespoon chia seeds (10 g)
• ½ teaspoon baking powder
• ½ teaspoon fine salt
• 2 eggs*
• ¼ cup egg whites (whites of about 2 eggs, may sub an additional whole egg) 
• 2 cups milk of choice (16 oz)
• ½ cup plain Greek yogurt (125-130 g)
• 2 teaspoons vanilla extract
• ¼ cup maple syrup (73 g)
• 2 servings Puori Vanilla Protein Powder (about 2/3 cup or 60 g if using Puori)**

Instructions

1. Preheat the oven to 350ºF. Spray a 9×9 baking dish with cooking spray, set aside.
2. In a mixing bowl, combine the oats, flax meal, chia seeds, baking powder, salt, whole eggs, egg whites, milk, yogurt, maple syrup, and vanilla. Stir well. Set aside for 10 minutes to allow the liquid to absorb into the dry ingredients.
   
   
3. After 10 minutes, add the protein powder and stir until well combined (See Notes)
   
   
4. Pour the batter into the prepared baking dish. Bake for 34-38 minutes. After 20 minutes of baking, cover loosely with foil so the edges don’t get too dark.
5. Remove from the oven once the center of the baked oatmeal is slightly firm to touch or a toothpick inserted into the center comes out clean.
6. Remove the baked oatmeal when the center is firm to the touch or a toothpick inserted into the center comes out clean.
7. Allow to cool for 10-15 minutes before cutting into 9 squares.
8. Serve with desired toppings of choice.
9. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Notes

*May use 1 additional whole egg in place of the ¼ cup of egg whites

**We tested and LOVE this recipe using high-quality Purori whey protein. However, you can use a different protein powder if you’d like. This however may affect the texture and taste, especially if you use a plant-based protein powder or a protein powder that has an alternative sweetener in it like Stevia or monkfruit. Your result will likely be baked oatmeal with a more gritty texture and maybe some bitterness or aftertaste from the sweetener. It can be done, but beware that this recipe was tested primarily with Purori whey protein powder, which doesn’t have any alternative sweeteners and results in a great non-gritty texture in baked goods. If you do use a different protein powder, we recommend you use a scant ⅔ cup (measure out ⅔ cup and then remove 1-2 tablespoons).  

Why wait to add the protein powder? It is beneficial to allow the oats, flax meal, and chia to absorb some of the liquid in the batter before adding the protein powder. That way, the protein powder can distribute more evenly through the baked oatmeal, rather than sinking to the bottom. 

Bake these into high-protein oatmeal muffins! To do so, prepare the batter as directed, then divide the batter among 12 standard muffin cups. The cups will be full, but that’s OK since these muffins won’t dome so much that they would spill over. Bake at 350ºF for 25 minutes (a silicone muffin pan works well for this). When baked into muffins, each one provides 176 calories and 11 grams of protein. Top the muffins with your favorite nut butter or serve alongside some yogurt or fruit for a well-rounded and nice, filling breakfast. 

Nutrition Information

• Serving Size: 1 serving
• Calories: 240
• Fat: 6 g
• (Sat Fat: 1 g)
• Sodium: 323 mg
• Carbohydrate: 32 g
• (Fiber: 4 g
• Sugar: 12 g)
• Protein: 14 g
• Cholesterol: 48 mg

© The Real Food Dietitians