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August 5, 2022

by Alyssa

Blueberry Banana Protein Baked Oatmeal

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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 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!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Calories 213kcal
Print Pin
Overhead view of banana blueberry baked oatmeal in baking dish with spatula
4.37 from 119 votes



  • 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

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Love this recipe, just made it for the 3rd time and it came out perfect every time. I use a little less milk (like 1 1/4 cup) and it comes out perfectly firm. Hubby loves it too, thank you!

  2. Thanks for such a great recipe! I’ve made this a few times now and everyone in the family loves it. Hearty and filling. For the oats soak, I combine in a mixing bowl: 2 cups of rolled oats + 0.5 quick cooking steel cut oats + 1 cup boiling water + 1 cup hot plant-based milk. Sometimes I throw in 1/4 cup of unsweetened applesauce along with the mashed bananas. I like to put in chopped walnuts + pecans + raisins. I decrease the amount of plant-based milk at the end to approx. 0.5-1 cup (depending on how dry or wet the mixture looks). Turns out perfect every time! Not soggy at all! If I increase and make 1.5x then cooking time takes a bit longer (e.g., 50-60 min) but still never mushy or soggy – always perfectly baked and delicious!

  3. I am new to Vegan cooking and I don’t understand “Flax Egg”. I see that it has a link to Flaxseed, which I have but do you have to mix with something to make an ‘egg’ or what amount do you use? Thank you!

  4. This was so good!! The whole family loved it, even my picky toddlers. I loved it hot fresh out of the oven and cold as leftovers.

  5. Mine was mushy too and I had to keep baking it for a longer time. I ended up feeding my family with it while it was mushy and they loved it but I do want to make it how it is supposed to be. I followed the recipe exactly. Would it help if I soaked the old fashioned rolled oats for longer than 15 minutes? It seemed like when I put the almond milk in the end it was much soupier than your video. Maybe instead of 1 1/2 cup of almond milk just 1 cup?

    • You might have needed to soak for longer. Did you watch the video by chance? When you add the oats in, there should be barely any water left over 🙂

      • I had the same issue with mine – very watery. But the oats soaked and absorbed all the water. It wasn’t until I added the almond milk that it seemed like too much water. Is 1.5 cups right?? It seems like you don’t add that much in the video.

        • I’ve found that to be the right amount for the size pan I’m using– but you could definitely use less if you want your oatmeal thicker!

  6. Very tasty! I made this with steel cut oats. It took 4 cups of water to soak. And about an extra 15-20 minutes to bake. Thanks for the recipe!!!

  7. What is a flax egg? And can I use any dairy milk alternative (like coconut milk)? I have kiddos with nut allergies.

  8. Just want to double check on the amount of servings in a 9×13 dish. The recipe says 8 but in the photos, it shows 12. It says 213 calories per serving… is that 8 or 12 in a dish?

    • The ones calculated are for 8! I felt like the 12 that I cut were a teeny bit small, but if the 12 looks like the right for you, then I’d say go with that!

  9. Hi I too have just made this and followed the recipe and directions exactly- it’s still gloopy and wet inside- and I left it in for 20 extra minutes!

  10. As many others have stated, I have baked this thing far longer than suggested, and it’s still very wet. I think we will try making it again without soaking the oats so that they can actually absorb all the extra liquid that goes into the recipe.

    • Hmmm others haven’t had that trouble – I’m not sure what’s happening. I’ll retest when I’m back in the states and update accordingly!

      • I had this same issue. Ended up baking it for over an hour, and it was still runny. I was determined to eat it anyway, so I popped it into the fridge, and the next morning it had tightened up. It’s very tasty. When I make it again, I’ll probably do the same thing, but actually back off the bake time by ten minutes, since now that it’s tightened up I can tell it’s slightly overbaked. I think Vegan baking is a little bit of art and a little bit of science. It’s amazing how people can have such vastly different results!

  11. I don’t have protein powder, but the bigger problem is that I can’t eat bananas. Any baked oatmeal recipes that can be made with some kind of substitute? Thanks!

  12. The recipe for vegan protein baked oatmeal called for protein powder Will any brand work or did you use a specific kind?

  13. Hi ! This oatmeal is a perfect way to start your day. It’s so moist and chewy, perfectly sweet and with an amazing flavor mix. This was very delicious, I just substituted protein powder for whole spelt flour and I also divided the recipe by 2 because I’m alone to eat oats in my family (what a pity !). They really miss something. I mean … it’s so good ! And healthy, right ?
    Thank you for the recipe !

  14. I just made this oatmeal bar recipe. It was really soupy! Its still in the oven and after 50 min is still not done! Was 1 1\2 cups milk correct? This made the batter really wet!

  15. I have baked your recipe for over an hour and it is still soupy in the inside is there something wrong with the combined mixture of the extra milk or is the temperature too long too low

  16. That looks delicious and the recipe is going straight on my “soon to do” list ???? but do you think I could omet the protein powder? Or can I replace it with something else?

  17. Pretty good! The center was still a bit gooey even after baking an extra 5-10 min so I wasn’t able to cut and freeze/save as bars. I also used a real egg instead of a flax egg. Definitely serve with Almond butter and more bananas to really make it special. Thanks for sharing!


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