Protein Baked Oatmeal (kid friendly + mom-fueling!)
Mornings in my house always feel like a rat race — someone can’t find their shoes, I suddenly remembered that I forgot to wash the nap mats for daycare, and at least one kid is insisting they’re “not hungry” until we’re halfway out the door. And still, somehow, everyone expects breakfast to magically appear.
That’s why I started making this baked oatmeal. It takes just a few minutes to mix together, makes the whole kitchen smell like a cozy bakery, and gives me one less thing to think about on busy mornings. Plus, it’s packed with good stuff: oats, bananas, healthy fats, vanilla protein powder for a little extra staying power, and yes… a light sprinkle of dark chocolate chips so my kids think I’m the fun mom. I promise that not every day in my house is all bread, cinnamon rolls, scones, and cookies!
Ingredients
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
2 overripe bananas
1½ cups milk (cow, almond, oat, etc…)
¼ cup creamy peanut butter (or almond butter!)
2 tablespoons maple syrup
1 tablespoon ground flaxseed*
1 teaspoon vanilla extract
2 scoops vanilla protein powder (I like Orgain Vanilla Whey)
Dark chocolate chips for topping*
Instructions
Preheat the oven to 375°F. Grease an 8×11 baking dish.
In a mixing bowl, mash the bananas until smooth. Add almond milk, peanut butter, maple syrup, flaxseed, and vanilla extract. Stir it all together and let it sit for 5 minutes so the flax can thicken the mixture. Then, add the oats, cinnamon, baking powder, salt, and vanilla protein powder right into the dish and give it a quick stir — because fewer dishes equals a better morning!
Pour the wet ingredients into the baking dish and stir to combine.
Sprinkle a handful of dark chocolate chips over the top — trust me, the kids will notice.
Bake for 30–35 minutes, until the top is golden and the center is set. Let it cool for a few minutes before slicing.
*NOTES: You can substitute 1 egg for the flax seed if desired. You can also put in any kind of topping you like! Don’t want chocolate? Dried cranberries and chopped walnuts work great together. Or add some finely chopped apple and touch more cinnamon. The possibilities are as endless as your imagination and taste buds!
I usually cut the pan into squares and keep them in the fridge. In the morning, I just warm a piece, hand it to a kid (or eat it while packing lunches), and boom — breakfast done. Even my littlest picky eater likes these, and I hope yours will, too!