How to Make Protein Baked Oats

📌 Overview and Key Takeaways

This is a Dietitian’s recipe for protein baked oats.

Discover how to make delicious baked oats with protein powder.

Last Updated
Feb 15, 2026

Author and Medical Reviewer

Written by Kayla Kamen, MS, RD

Kayla Kamen is a Registered Dietitian with a MS in Nutrition.

Medically reviewed by Jennifer Fossett, PA-C

Jennifer Fossett is a Physician Assistant with a BA in Nutritional Sciences.

Baked Protein Oatmeal Recipe

What Are High Protein Baked Oats?

High protein baked oats is simply a high protein variation of traditional baked oats.

It can be eaten for breakfast, as a midday snack, or even for dessert!

Unlike traditional oatmeal, baked oats has a cake-like texture and can be sliced into portions.

And although most people prefer to eat it warm, it can also be enjoyed cold.

Why Should I Make High Protein Baked Oatmeal?

High protein baked oatmeal is a great breakfast option for several reasons: 

1. Satiating: The protein makes you feel full for longer, curbing cravings later in the day.
2. Nutritionally balanced: The combination of oats, nut butter, and protein powder provides a healthy balance of carbs, fats, and protein.
3. Convenient: This recipe is easy to make and can be stored in the fridge for use later as a breakfast on busy days.
4. Customizable: You can customize the recipe with dried fruits, nuts, seeds, spices, and sweeteners.
5. Delicious: This is truly delicious and a high protein meal you will actually look forward to eating.

In short, unlike traditional oatmeal, which is mostly carbs, high protein baked oatmeal will keep you full and energized until lunch.

Why Should I Use Drink Wholesome?

We make our Protein Powders from whole food protein sources like egg whites and almonds.

Our Ingredients

egg whites

coconut

vanilla

monk fruit

NOT Our Ingredients

• acacia gum

• acesulfame potassium

• artificial flavors

• carrageenan

• erythritol

• guar gum

• inulin

• maltodextrin

• 'natural' flavors

• silica

• soy lecithin

• sucralose

• xanthan gum

• xylitol

Other protein powders are made from ultra-processed protein concentrates and isolates, which have been mechanically and/or chemically stripped of everything but the protein.

As a result, they have a chalky aftertaste and rubbery texture. 

Whole foods, on the other hand, taste like real food.

It is worth adding that we sweeten our protein powders with monk fruit – a small, melon-like round fruit native to Southeast Asia.

We like monk fruit because it is sweet like sugar.

Other sugar substitutes, including artificial sweeteners, sugar alcohols, and stevia activate bitter taste receptors (J Agric Food Chem, 2016).

As you can imagine, this aftertaste might ruin your recipe!

Order Samples to taste (and feel) the difference.

Sources

1. Journal of Agricultural and Food Chemistry (J Agric Food Chem). Docking and Molecular Dynamics of Steviol Glycoside-Human Bitter Receptor Interactions. 2016.