These chocolate protein baked oats are an easy, healthy make-ahead breakfast made with bananas, oats, chia seeds and protein powder. With around 29 grams of protein and 12 grams of fiber per serving, they’re so satisfying and perfect for meal prep! Gluten-free-friendly & vegetarian.
Table of Contents
Chocolate Protein Baked Oats
Elysia’s Recipe Recap
As a registered dietitian and busy mom of two, I’m always looking for easy breakfast ideas that make busy mornings a little less hectic. Having something nutritious ready to grab from the fridge makes all the difference, especially when we’re rushing out the door!
These chocolate protein baked oats are one of my favorite make-ahead breakfast options. They’re rich, chocolatey and naturally sweetened with ripe bananas, with a soft, fudgy texture that almost feels like having chocolate cake for breakfast! Made with oats, chia seeds, eggs and protein powder, these high protein baked oats also provide a satisfying combination of protein and fiber.
I love baking them directly in individual meal prep containers so each serving is already portioned and ready to go. Make a batch of four, store them in the fridge and enjoy an easy grab-and-go breakfast throughout the week. They’re especially delicious warmed up with a drizzle of peanut butter and sliced banana!
For more high protein oatmeal recipes, check out this macro-friendly oatmeal too!
Before you get started
A few helpful tips to make sure your individual chocolate protein baked oatmeal bowls turn out perfectly!
- Adjust the milk as needed: Different protein powders absorb different amounts of liquid, so you may need more or less milk depending on the brand and type you use. Start with the recommended amount and add a little extra if your batter looks too thick or dry. You’re looking for a thick but pourable consistency.
- Don’t overbake: For a softer, more fudgy baked oatmeal texture, aim for the lower end of the recommended baking time (around 16 minutes). If you prefer a firmer, more cake-like texture, leave them in a little longer.
- Use very ripe bananas: The riper your bananas are, the sweeter and more flavourful your baked oats will be. Those brown-spotted bananas sitting on your counter are perfect for this recipe!
- Choose your favorite protein powder: Both chocolate and vanilla protein powder work well. Chocolate will give you a richer chocolate flavour, while vanilla offers a slightly milder taste. Just keep in mind that different protein powders can affect the consistency.
- Bake in individual containers: I love using four individual oven-safe meal prep containers so each serving is already portioned out. Once cooled, simply cover and refrigerate for an easy grab-and-go breakfast throughout the week.
- Let them cool before storing: Allow the baked oats to cool completely before putting the lids on your containers. This helps prevent excess condensation from building up inside.
Ingredient Notes
- Overripe bananas: Two large ripe bananas add natural sweetness, moisture and flavor. The riper they are, the sweeter your baked oats will be!
- Eggs: Help bind everything together while adding protein and creating a soft, tender texture.
- Milk: Use your favorite dairy or non-dairy milk. You may need a little extra depending on the type of protein powder you use.
- Maple syrup: Adds a touch of extra sweetness to complement the bananas and cocoa powder.
- Vanilla extract: Enhances the chocolate flavor and adds a little extra warmth.
- Quick oats: Form the base of the recipe and provide complex carbohydrates and fibre. Quick oats give these individual baked oatmeal bowls a softer texture.
- Chia seeds: These little nutritional powerhouses provide fiber, healthy fats and a boost of nutrients while helping absorb moisture and hold everything together.
- Protein powder: Adds a boost of protein to make this breakfast more satisfying. You can use chocolate or vanilla protein powder depending on your preference.
- Cocoa powder: Gives these baked oats their rich chocolate flavor.
- Baking powder: Helps the oats rise slightly, keeping them from becoming too dense.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Chocolate chips: Add little pockets of melted chocolate throughout. You can use dark, semi-sweet or milk chocolate chips!
How to Make Baked Oatmeal Bowls
- Prepare your meal prep containers. Preheat your oven to 350°F. Lightly spray four individual oven-safe meal prep containers with non-stick cooking spray and set aside.
- Mix the wet ingredients. In a large mixing bowl, whisk together the mashed bananas, eggs, milk, maple syrup and vanilla extract until smooth and well combined.
- Add the dry ingredients. Stir in the quick oats, chia seeds, protein powder, cocoa powder, baking powder and salt until everything is evenly incorporated.
- Adjust the consistency. If your batter seems too thick or dry, gradually add a little more milk until you reach a thick but pourable consistency. The amount of milk needed will depend on the protein powder you use.
- Divide into individual containers. Evenly distribute the batter between the four prepared meal prep containers. Sprinkle the tops with chocolate chips.
- Bake. Place the containers in the oven and bake for 16-20 minutes, or until the edges are set and the centers reach your desired consistency. I personally like taking mine out while the centers are still slightly soft for a fudgier texture!
- Cool and serve. Allow the baked oats to cool for 5-10 minutes before enjoying. Add your favourite toppings, such as peanut butter, banana slices and flaky sea salt. If meal prepping, allow them to cool completely before covering and refrigerating.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe FAQs
Absolutely! Rolled oats will work in this recipe, although they may give the baked oats a slightly heartier texture. I recommend using the same quantity.
Yes! You can leave out the protein powder if you prefer. However, this will change the nutritional profile and texture of the recipe. You may need to adjust the amount of milk and add a little extra sweetener to taste.
Protein powders can absorb different amounts of liquid, which is why the consistency of your batter may vary depending on the brand you use. If your batter looks overly thick or dry before baking, add a little extra milk. Also, be careful not to overbake, as this can make the oats dry.
Definitely! You can bake the mixture in a lightly greased 8×8-inch baking dish. You may need to increase the baking time, so check the center for doneness before removing it from the oven.
Storage Guidelines
These individual baked oats are one of my favourite meal prep breakfast ideas because they’re already portioned into individual servings and ready to go!
- Refrigerator: Allow the baked oats to cool completely, then cover each meal prep container with its lid (or transfer to airtight containers). Store in the refrigerator for up to 4-5 days.
- Freezer: These individual baked oatmeal bowls can also be frozen! Make sure they’re completely cooled, then cover securely in freezer-safe containers for up to 3 months.
- Reheating: Microwave an individual portion for approximately 30-60 seconds, or until warmed through. Add a splash of milk if needed to restore some moisture. If frozen, thaw overnight in the refrigerator before reheating.
Serving Suggestions
These chocolate protein baked oats are delicious on their own, but adding a few toppings takes them to another level!
Here are some of my favorite ways to serve them:
- Peanut butter drizzle: Add a spoonful of creamy peanut butter or almond butter for extra flavor and healthy fats.
- Fresh banana slices: Complement the chocolate and banana flavors with a few slices of fresh banana.
- Greek yogurt: Add a dollop of plain or vanilla Greek yogurt for extra protein and creaminess.
- Fresh berries: Strawberries or raspberries pair beautifully with the rich chocolate flavor and add a refreshing touch.
- Flaky sea salt: A little sprinkle on top helps bring out the chocolate flavor and balances the sweetness.
- Chopped nuts: Add walnuts, pecans or almonds for a little crunch.
Recipe Variations
- Dairy-Free: Use your favourite unsweetened dairy-free milk, such as almond, oat or soy milk. Also, choose a dairy-free protein powder and dairy-free chocolate chips.
- Gluten-Free: Use certified gluten-free quick oats and make sure your protein powder is also labelled gluten-free.
- Nut-Free: Use a nut-free milk alternative, such as oat milk, and skip the peanut butter topping. Sunflower seed butter is a great alternative!
- Without Protein Powder: You can leave out the protein powder if preferred, but the texture and nutritional profile will change. Start with a little less milk and adjust the consistency as needed. You’ll also probably need to add some extra maple syrup to account for the lost sweetness from the protein powder.
More Baked Oatmeal Recipes
- Peanut Butter Banana Baked Oatmeal
- Healthy Apple Oatmeal Bake with Yogurt
- Protein Carrot Cake Baked Oats
- Baked Oats with Applesauce
- Chocolate Banana Baked Oats
Did you make this recipe? Scroll down to leave a star rating and review!
Chocolate Protein Baked Oats
Ingredients
Wet ingredients
- 2 large overripe bananas, mashed
- 4 large eggs
- 1 cup milk of choice (or more as needed)
- 1 1/2 tablespoons maple syrup
- 2 teaspoons vanilla extract
Dry ingredients
- 2 cups quick oats
- 3/4 cup chocolate or vanilla protein powder
- 1/4 cup cocoa powder
- 1/4 cup chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2-4 tablespoons chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Spray 4 oven-safe meal prep containers with non-stick cooking spray and set aside.
- Whisk together all wet ingredients in a large mixing bowl until smooth.
- Mix in the dry ingredients until combined. Feel free to add in any other mix-ins at this point such as nuts, etc.
- If your batter seems too thick/dry, add a bit more milk. How much you need will depend on the exact protein powder you used.
- Divide your oat mixture equally between the 4 containers and top with a sprinkle of chocolate chips.
- Bake for 16-20 minutes. I like to take mine out when it’s still a bit soft. If you like a more well done center, just bake for longer!
- Remove from the oven and let cool for 5-10 minutes, then serve! I love topping mine with a drizzle of peanut butter, banana slices and a sprinkle of flaky sea salt.
Notes
- Adjust the milk as needed: Different protein powders absorb different amounts of liquid, so you may need more or less milk depending on the brand and type you use. Start with the recommended amount and add a little extra if your batter looks too thick or dry. You’re looking for a thick but pourable consistency.
- Don’t overbake: For a softer, more fudgy baked oatmeal texture, aim for the lower end of the recommended baking time (around 16-18 minutes). If you prefer a firmer, more cake-like texture, leave them in a little longer.
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