How to Make Protein Powder Oatmeal

📌 Overview and Key Takeaways

This is a Dietitian’s recipe for protein powder oatmeal.

Discover how to make delicious oatmeal with protein powder.

Last Updated
Feb 21, 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.

Protein Powder Oatmeal Recipe

Why Should I Make Protein Powder Oatmeal?

Adding protein powder to oatmeal is a simple and effective way to make a classic breakfast more nutritious. 

Here are a few reasons why you should try it: 

1. Increased Satiety: High protein oatmeal will make you feel full for longer than classic oatmeal.
2. Balanced Nutrition: Adding protein to oatmeal can help stabilize your blood sugar levels.
3. Convenient: This recipe can be made in minutes, making it perfect for busy mornings.
4. Versatile: Oatmeal is a neutral base that pairs well with many flavors and add-ins, so you can easily customize it to your liking.

How Do I Add Protein Powder to Oats?

Adding protein powder to oats is easy, but there are a few different approaches.

• Stovetop Method: In a small pot, bring water or milk to a boil over medium heat. Stir in the oats and reduce the heat to low. Cook the oats, stirring occasionally, for 5 minutes. Remove the oats from the heat and let them cool for one minute. Stir in the protein powder.
• Microwave Method: In a microwave-safe bowl, mix the oats with milk or water. Microwave them for 2-3 minutes. Remove the oats from the heat and let them cool for one minute. Stir in the protein powder.

Here a few tips for best results:

• Start Small: If you are adding protein powder to oats for the first time, start with a small amount of protein powder.,
• Adjust the Amount Liquid: Protein powder can thicken the oats, so you might need to add more liquid than you usually would.
• Avoid Overheating: Do not add protein powder to hot oats, as the heat can cause the powder to clump.

These methods will help you seamlessly incorporate protein powder into your oats, creating a nutritious and delicious breakfast or snack.

What Type of Oats Should I Use?

The best type of oats depends on your preferences and how much time you have.

• Rolled Oats (Old-Fashioned Oats) – Best Overall Choice

  • Cooks in 5 minutes (stovetop) or 2 minutes (microwave)
  • Slightly chewy texture
  • Mixes will with protein powder

• Quick Oats – Most convenient

  • Cooks in 1 minute (microwave)
  • Less chewy
  • Can get mushy

• Steel-Cut Oats – Best Texture

  • Cooks in 20-30 minutes (stovetop)
  • Hearty, chewy texture
  • Does not mix well with protein powder

• Overnight Oats – Best No-Cook Option

  • Soaks overnight in milk or yogurt
  • Smooth texture
  • No heat required

Pro tip: Dissolving protein powder in water or milk before stirring it into your oats can improve the texture.

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.