Cookie Baked Protein Oatmeal

A slice of cookie baked oats on a plate.

5 from 2 votes

Cookie Baked Protein Oatmeal

Made with simple ingredients and all mixed up in the pan it's baked in, this cookie-baked protein oats is delicious and easy to make. Each slice packs in 20 grams of protein, and while it looks like it's topped with frosting, this breakfast is actually filled with healthy ingredients like hemp seeds and topped with a chocolate Greek yogurt spread to pack in the protein.

Prep Time5

Cook Time35

Total Time40

Course: Breakfast

Cuisine: American

Keyword: chia seeds, greek yogurt, hemp seeds

Servings:

Calories: 371kcal

Author: Mika Kinney

Ingredients

Oatmeal Batter

2 cups rolled oats
1 cup egg whites see notes for possible alternatives
¼ cup chia seeds
¼ cup hemp seeds
1.5 cups plain non-fat Greek yogurt
¼ cup pure maple syrup or monk fruit maple syrup
1 teaspoon vanilla extract
1 cup skim milk
½ teaspoon salt
¾ cups chocolate chips

topping

1 cup plain non-fat Greek yogurt
1 tablespoon skim milk
1 tablespoon pure maple syrup or monk fruit maple syrup
⅓ cup chocolate chips

Instructions

Preheat: Preheat the oven to 350 degrees and line or grease a 9" or similar round pan or pie tin.
Mix: In the baking dish mix together all the batter ingredients and bake for 30-40 minutes or until set.
Topping: Make the topping by melting the ⅓ cup chocolate chips in the microwave first (in 30-second increments so they don’t burn). Then, mix in the 1 tablespoon skim milk to temper the chocolate. finally stir in the 1 cup plain non-fat Greek yogurt and 1 tablespoon pure maple syrup.
Assemble: If you are eating it all right away, you can top it with all the Greek yogurt, as I do in the image. Otherwise, just keep them separate so you can reheat the baked oats and top them with a cold Greek yogurt topping.

Video

Notes

My oats are too wet/dry, now what? If you notice your oats are on the dry side, try baking them for less time so you don't burn them. For oats that are too wet, try baking them for a tad bit longer. Or, if the batter seems too wet, which can happen if your yogurt has too much water content, add ½ cup more (or up to 1 cup) oats to the mixture. We use Greek yogurt, which has a very low moisture content, so it bakes well.

Storage: Leftovers will last in the fridge for up to one week in an air-tight container. Reheat them in the microwave for 30 seconds or until warmed through. You can also freeze these for up to 3 months and then let it thaw overnight before reheating.

Dairy-free options: You can easily make this recipe dairy-free by subbing your skim milk for almond milk, or your milk of choice. Additionally, you can use Siggis plant-based yogurt instead of Greek yogurt.

Can I use whole eggs? You can use some whole eggs (up to 3), but the taste and texture will change. You can also use flax eggs but there will be less protein. Egg yolks add richness and act as a binder, while egg whites act as a learner, so they keep the flavor lighter. The more mild flavor leaves way for the cinnamon to really shine!

Nutrition