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Blueberry Banana Protein Baked Oatmeal

This healthy protein baked oatmeal recipe is gluten-free, vegan, and packed with plant-based protein. It's also naturally sweetened and full of fresh fruit for a breakfast that’s both healthy and delicious!

Overhead view of banana blueberry baked oatmeal in baking dish with spatula

What if you could have oatmeal for breakfast but not actually stand in front of the stove stirring it until it's done? I'm here for it. Especially during the summer.

I've got the oatmeal lover's solution: BAKED OATMEAL! Or, in this case, healthy protein baked oatmeal.

If you've never tried, it's honestly the best. You stir everything together, transfer it to a baking dish and walk away. In about 35 minutes, you'll have a big batch of soft, fluffy oatmeal that will last you all week long. It's kind of like a casserole, but better.

And you can flavor it a million different ways! We're making a batch of protein baked oatmeal and adding in my two favorite fruits: banana and blueberries. It's sweet, it's flavorful, and it's the perfect way to start your day!

Protein baked oatmeal on plate with fork

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Oats – If you’re avoiding gluten, be sure to buy gluten-free oats.
  • Boiling water
  • Bananas – The riper the bananas, the sweeter your baked oats will be!
  • Flax egg
  • Syrup – I love the flavor of maple syrup for this recipe.
  • Protein powder – Unflavored or vanilla both work here.
  • Hemp seeds
  • Blueberries – Use fresh or frozen.
  • Sliced almonds
  • Ground cinnamon
  • Vanilla extract
  • Almond milk – Or any plant milk you like or have on hand.

What Type of Oats Do I Need for Baked Oatmeal?

The best type of oats to use for baked oatmeal is either traditional rolled oats or thick-cut rolled oats. You could also use quick-cooking oats, but I don't think you'll get the same chewy texture. It might be a little mushier.

Steel cut oats are also doable, but they'll require a longer baking time and perhaps also a longer soaking time.

If you're not an oat fan at all, you can also use quinoa, like in my Triple Berry Quinoa Breakfast Bake.

Bowl of oats with wooden spoon

How to Make Protein Baked Oatmeal

Here’s what you’ll need to do to make healthy baked oatmeal for breakfast.

Prepare. Preheat your oven to 350ºF.

Soak the oats. Combine the oats and boiling water in a mixing bowl. Let the oats soak for 10 to 15 minutes.

Combine the rest of the ingredients. Mash the banana in a separate bowl, then stir in the flax egg, syrup, and protein powder. Pour this mixture into the bowl with the oats, then stir in the remaining ingredients.

Bake. Pour the oat mixture into a 9×13 baking dish, top with sliced bananas and blueberries if desired, and bake for 30 to 35 minutes, or until set. Cool slightly, then cut and serve.

Two plates of healthy baked oatmeal topped with bananas and coconut

Tips for Success

Here are some hints and tips for making perfect protein baked oatmeal:

  • Mash the banana well. A few chunks are okay, but you want it to be fairly liquid-y before mixing it into the other ingredients.
  • Making individual portions. If you'd like, you can divide the oat mixture into muffin cups and reduce the baking time.
  • Checking for doneness. Unlike traditional oatmeal, baked oats aren’t creamy. When the oatmeal is done baking, the center should be set and the edges should be golden brown.
Overhead view of protein baked oatmeal on plate with fork

Baked Oatmeal Variations

The fabulous thing about this healthy protein baked oatmeal is that there are so many ways to customize the recipe. Here are some of my favorite ideas:

  • Use different fruit. Keep the bananas (they add sweetness!) and swap out the blueberries for diced apples, peaches, strawberries, raspberries, blackberries, or pears. Dried fruit, like raisins or cranberries, work too.
  • Use different nuts or seeds. The almonds can be substituted for pecans or walnuts, or you can use pepitas or sunflower seeds.
  • Top it! Serve baked oatmeal with a drizzle of warm almond butter, vegan yogurt, fresh fruit, lemon zest, toasted nuts, or coconut whipped cream.
Slice of protein baked oatmeal on plate, topped with bananas and coconut

How to Store and Reheat Baked Oatmeal

What's great about protein baked oatmeal is that it lasts for at least 6 days in the fridge, so it’s perfect for meal prep.

One batch of this protein baked oatmeal will make at least 8 to 10 servings and it can be reheated all week long. I recommend storing your baked oatmeal in a glass container. (I love this set of glass meal prep containers—they stack well, are totally airtight and are great for things like this.)

To reheat your oatmeal, simply pop it in the microwave or oven and bring it to temp. You can also eat it cold! 

Can This Recipe Be Frozen?

You can freeze your baked oatmeal in individual portions for up to 3 months. Reheat it in the microwave or oven when you're ready to serve it.

Slices of healthy baked oatmeal topped with bananas and blueberries

Blueberry Banana Baked Protein Oatmeal

5 from 2 votes
This easy blueberry banana baked protein oatmeal is naturally sweetened, vegan and full of fruit for a breakfast that’s healthy and delicious!
author: Alyssa
yield: 8 servings
Overhead view of banana blueberry baked oatmeal in baking dish with spatula
Prep: 15 minutes
Cook: 45 minutes
Total: 50 minutes



  • Add the oats and boiling water into a mixing bowl. Allow to sit for 10 – 15 minutes.
  • Meanwhile, mash the banana in a separate bowl until as smooth as possible. Stir in the flax egg, syrup and protein powder. Pour this mixture over the softened oats and stir to combine.
  • Add the remaining ingredients into the bowl and stir again to combine.
  • Pour the oat mixture into a 9×13 baking pan. Top with sliced bananas and more blueberries if desired.
  • Bake at 350ºF for 30 – 35 minutes. Allow to cool slightly, then cut into squares (or scoop out) and enjoy.



Store baked oatmeal in the refrigerator for up to 6 days, or freeze it for up to 3 months. 


Serving: 1square | Calories: 213kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 250mg | Fiber: 5g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 3.5mg | Calcium: 108mg | Iron: 2.1mg
cuisine: American
course: Breakfast

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