If you’re in need of a simple, healthy breakfast in bulk or something to feed the family over the weekend, this oatmeal bake has you covered. It’s high volume (filling), high protein, and has real peanut butter inside so you know it’s tasty.
And before you dive in, I’ll add that even if you just need one serving, the recipe is super easy to cut down to fit your needs.
Protein Oatmeal Bake Ingredient and Substitutions
This oatmeal bake is as easy as throwing everything in a bowl, mixing, and baking. So, I’ll just briefly touch on a few ingredients you might have questions about modifying.
The recipe calls for vanilla with added cocoa powder. But feel free to use a chocolate protein powder if that’s what you have on hand. You might add an extra 1/3 scoop to account for the loss of cocoa.
Like I mentioned in my white chocolate raspberry protein cheesecake, one of the most important things to keep in mind when using other protein powders is scoop size.
The recipe calls for PEScience Select which is a blend of whey and casein. If you’re using a whey-only protein powder, you may need to add a bit more protein powder or reduce the milk slightly.
This protein oatmeal bake is hard to mess up since you’re kinda under baking it, though. So don’t sweat it too much!
Rolled Oats vs Quick Oats
A lot of my protein oatmeal recipes (like the infamous Butterfinger Proats from my Protein Oatmeal Guide) use quick oats for fast cooking. If you wanted to use quick oats instead of rolled oats, that should work fine but the oatmeal bake might cook a bit faster.
Peanut Butter and Canned Pumpkin
Ah, the real MVP—peanut butter. You can use any nut butter you’d like for this oatmeal bake, but I wouldn’t recommend using something like a powdered peanut butter. You’ll need some fat to balance the protein powder and avoid a dry and tough finished product.
The canned pumpkin is there to add some fat-like properties without the actual fat and calories of something like peanut butter. You’ll never know it’s there but if you wanted to use something else, try unsweetened apple sauce, another fat source, or just more peanut butter.
To see apple sauce in action, check out my protein carrot cake recipe.
I’ll also add that if you wanted to reduce the fat even further and deal with a slightly less delicious oatmeal bake, you could use the powdered peanut butter and use more pumpkin. You can also use a full fat milk to accommodate for some lost fat from other ingredients.
All right, let’s get to cooking. If you make this oatmeal bake, I’d love to see it! Snap a pic and tag me on Instagram @mason_woodruff or you can join my free Facebook group and share it with the crew.
- 1/2 C (40g) Rolled Oats
- 1 1/2 scoop (47g) Vanilla Protein Powder*
- 2 Tbsp (10g) Unsweetened Dark Cocoa Powder
- 1/4 tsp Baking Powder
- 3 Tbsp (50g) Peanut Butter
- 1/4 C (60g) Canned Pumpkin
- 1/3 C (80mL) Unsweetened Cashew Milk (or your choice of milk)
- Preheat an oven to 350F.
- Mix the dry ingredients in a large bowl.
- Add the pumpkin, peanut butter, and milk. Stir well.
- Transfer the ingredients to a 6.5" cast iron skillet or similar sized baking dish. (Different dishes will affect cook time.)
- Smooth the top of the mixture and bake for 12-15 minutes, depending on the dish and desired center. I purposely left out any food safety concerns so you can have this like gooey oatmeal or more done like a breakfast cookie.
1/2 the oatmeal bake has 8 Smart Points. Nutrition facts do not include any additional drizzle. For the drizzle, I melted a tablespoon of peanut butter and chocolate chips.
*I used PEScience Select protein powder. You can use my affiliate discount code mason to save 15% on PEScience products.
Nutrition Information:Yield: 2 servings Serving Size: 1/2 the oatmeal bake
Amount Per Serving: Calories: 350Total Fat: 15gCarbohydrates: 27gProtein: 27g