If you are looking for a healthy, sweet breakfast that actually keeps you full, these Chocolate Protein Baked Oats are it! They are rich, fluffy, naturally sweet, and packed with 22 grams of protein and 9 grams of fibre per serving. Great for batch cooking and making ahead, and perfect for busy morning or post-workout fuel and just 5 minutes prep.
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This protein baked oats recipe is done in one-bowl, it's oven-baked, and great for stashing in the freezer, with endless ways to customise it using ingredients you likely already have at home.
These chocolate protein baked oats have a cake-like texture, and they keep me full for hours. You can serve it hot or cold, add extra protein and fibre by serving it with Greek yogurt and some fruit and nuts. I even pack it up to have for breakfast on the go too.
I am always trying to show that nutritious breakfasts don't have to be boring and this is one of my favourite ways to do that.
Looking for more make-ahead breakfast recipes? Why not try our amazing Overnight Weetabix, comforting Breakfast Crumble, or our delicious Cookie Dough Overnight Oats?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oats - Use rolled oats for chocolate protein oats. If you want to make it even more cake like, then you can blend the oats into a powder first.
- Protein powder - This is where the majority of the protein come from. We use a Chocolate Protein Powder and it's the best one I have found as the ingredients list is really good. Feel free to use your favourite.
- Eggs - Medium sized eggs. You could swap for flax eggs if you prefer or a quarter cup applesauce per egg.
- Nut butter - This helps to bind everything and add fibre. You can use any nut butter, like almond, peanut or cashew.
- Milk - Any milk will work.
- Cocoa powder - Use un-sweetened.
- Baking powder - This helps to give it the fluffy texture.
- Maple syrup - You could use honey or agave nectar.
- Vanilla - Use extract rather than essence.
- Chocolate chips - We used 80% dark chocolate chips. These are optional, but they are delicious when melted out of the oven.
Variations
Coffee - To give a mocha twist to these chocolate protein baked oats, you can swap a little of the milk for some espresso.
Spices - For extra flavour, add some ground ginger or cinnamon to these.
Mix-ins - You can mix in chopped nuts and seeds, frozen berries or shredded coconut. Frozen berries will change the cooking time a little.
Air Fryer - You can make single serve portions of this and cook in the air fryer in little ramekins. They will take about 15-18 minutes.
How To Make Chocolate Protein Baked Oats
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Grease a 12x20cm (5x8") baking dish.
- Step 1: In a large bowl, add the oats, protein powder, cocoa powder, baking powder and a pinch of salt. Give it a good mix.
- Step 2: Add the milk, nut butter, maple syrup, vanilla and eggs. Mix well.
- Step 3: Pour into the greased baking dish and sprinkle over the chocolate chips.
- Step 4: Put into the oven and bake for 22 minutes.
- Step 5: Allow to cool for 10 minutes before serving.
Serving Suggestions
You can serve these chocolate protein baked oats straight out of the fridge and slice it up like a snack bar, or you can make it more of a meal by serving with Greek yogurt and berries.
You can serve it cold, or heat it up in the oven, microwave or air fryer.
Meal Prep and Storage Tips
Store slices in an airtight container in the refrigerator for up to 5 days. You can freeze individual portions for up to 2 months.
Reheat in the microwave for 30-60 seconds or heat up in the air fryer or oven.
Dannii's Top Tips
- Use rolled oats, not instant, for best texture
- If the batter feels too thick, add a splash more milk. It needs to be fairly thick though.
- Let the oat mixture rest for 5 minutes before baking for a softer results.
- Don't over-bake - this will firm up as is cools. But every oven cooks differently, so yours might need a few minutes more or less. Use a toothpick to check that the mixture is cooked through.
Frequently Asked Questions
Yes! Replace the protein powder with extra oats and add a little more cocoa powder. Protein content will be lower, but it will still taste great. You could also use peanut butter powder. I would do this if making it for my kids.
Yes - bake in lined muffin tins for 18-22 minutes for individual portions.
More Baked Oats Recipes
If you've tried this protein baked oatmeal recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Chocolate Protein Baked Oats
Ingredients
- 100 g (1 cups) Oats - (use certified gluten free oats to ensure this recipe is gluten free)
- 5 tablespoon Chocolate protein powder
- 2 tablespoon Cocoa powder
- 0.5 teaspoon Baking powder
- 1 pinch Sea salt
- 80 g (0.33 cup) Cashew butter
- 125 ml (0.5 cup) Milk
- 2 Eggs
- 2 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 3 tablespoon Chocolate chips
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Grease a 12x20cm (5x8") baking dish.
- In a large mixing bowl, add 100 g Oats, 5 tablespoon Chocolate protein powder, 2 tablespoon Cocoa powder, 0.5 teaspoon Baking powder and 1 pinch Sea salt. Give it a good mix.
- Add 125 ml Milk, 80 g Cashew butter, 2 tablespoon Maple syrup and 2 Eggs. Mix well.
- Pour into the greased baking dish and sprinkle over 3 tablespoon Chocolate chips.
- Put into the oven and bake for 22 minutes.
- Allow to cool for 10 minutes before serving.
Recipe Tips
- Use rolled oats, not instant, for best texture
- If the batter feels too thick, add a splash more milk. It needs to be fairly thick though.
- Let the oat mixture rest for 5 minutes before baking for a softer results.
- Don't over-bake - this will firm up as is cools. But every oven cooks differently, so yours might need a few minutes more or less. Use a toothpick to check that the mixture is cooked through.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Nina Stratton says
Hi! I love the look of this recipe. Could I change the cashew for peanut butter? I ideally don’t know which is better taste wise. Thank you
Judith says
I made this a few days ago to have brekkie prepped for a few days. I used unflavoured protein powder, and it cam eout really nicely. Very easy recipe to follow and the chocolate chips make it really fun. I have had it for breakfast twice now with some raspberries and it's a great breakfast, very filling and just sweet enough for me. Will definitely make this again. Also a great snack to take on hikes!
Frankie says
Great recipe thank you. I made a batch this week. I left out the protein powder as its not something we use so I used an extra cup of oats but I whizzed them uo into a powder. I also added a splash of chocolate milk and some chopped nuts.
I sliced into bars and individually wrapped in an air tight container.
They make for a great grab and go mornjng snack on my way to work. I can't wait to make some other variations.
Gillian says
This is delicious and I can't lie has also now been eaten as a dessert in this house I've been recommending your page to everyone
Rebecca says
I made this today and my whole family scoffed a warm slice for pudding! It was so delicious my six year old emptied his plate first (sharing the gooey chocolate chips with his face!)
Thank you ❤️