If you’re looking for a high-protein vegan breakfast that’s easy to prep, keeps you full, and tastes like a baked berry oatmeal bar, these protein baked oats are it. This recipe uses soy milk, vegan vanilla protein powder, and chia seeds to boost protein and make the texture more filling, while banana and berries add natural sweetness and moisture.
It’s a simple one-bowl baked oatmeal you can slice into squares and keep in the fridge for quick breakfasts or snacks all week.
Why you’ll love these protein baked oats!
These are a delicious way to have a high-protein vegan breakfast (great for meal prep)
We use basic pantry ingredients!
It’s just mix and bake, so no blending required.
It is super freezer-friendly and great for busy mornings
This baked oats recipe is also highly customizable with any fruit, add-ins, or toppings
Ingredients you’ll need for these protein baked oats
Banana: adds sweetness and helps bind the oats
Soy milk: adds creaminess and extra protein (higher protein than most plant milks)
Rolled oats: provides structure and chewy baked oatmeal texture
Vegan vanilla protein powder: increases protein and makes it more filling
Chia seeds: help thicken and add fiber and protein
Lemon juice: brightens the flavor and balances the sweetness
Salt: makes the vanilla and berries taste more pronounced
Berries: adds freshness, color, and natural sweetness (fresh or frozen both work)
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Best protein powder for baked oats
Not all protein powders bake the same. For the best results, use a vegan vanilla protein powder that mixes smoothly(pea + rice blends tend to bake well). If your protein powder is very thick or gritty, you may need a small splash of extra soy milk.
How protein powder affects texture
Some brands absorb more liquid, which can make baked oats dry if the batter is too thick.
If your mixture looks like stiff cookie dough instead of thick oatmeal, add 2-4 tablespoons more soy milk before baking.
How to make protein baked oats
Step 1: Mix wet ingredients
Mash the banana in a large bowl until mostly smooth, then add soy milk and lemon juice and stir well.
Step 2: Add dry ingredients
Add rolled oats, vegan vanilla protein powder, chia seeds, and a dash of salt. Mix until fully combined.
Step 3: Assemble
Pour into an 8×8-inch (20×20 cm) baking dish and flatten the top with the back of a spoon or spatula.
Step 4: Add berries
Scatter berries over the top and gently press them into the mixture so they don’t roll off after baking.
Step 5: Baking the oats
Bake at 350°F (175°C) for 30–40 minutes, until set in the center and lightly golden around the edges.
Let cool for 10–15 minutes before slicing for cleaner pieces.
Troubleshooting baked oats:
1. My protein baked oats are dry!
This usually means your protein powder absorbed more liquid than expected or the oats baked too long. Next time, add a splash more soy milk before baking. You can also reheat slices with a small splash of milk to soften them.
2. My baked oats are too soft or underbaked!
Bake a little longer and check the center. Ovens can vary a lot, and frozen berries can add extra moisture. Letting it cool also helps it set.
3. My protein baked oats taste chalky!
Some protein powders have a stronger taste when baked. Choose a smoother brand, or add a little more banana or berries to balance the flavor.
How to store protein baked oats?
Storing it in the fridge: Store slices in an airtight container for up to 5 days.
Saving it in the freezer: Freeze individual slices seperated by parchment paper and then in a ziplog bag or freezer-friendly stasher bags for up to 2 months. Thaw overnight in the fridge or microwave straight from frozen.
Best way to reheat:
Microwave a slice for 30–45 seconds and add a splash of soy milk. Top with yogurt, nut butter, or extra berries.
Variations and add-ins:
Chocolate Berry Protein Oats: Add 1–2 tablespoons cocoa powder, use chocolate protein powder insteaf of vanilla flavor, and use raspberries or cherries.
Make it peanut butter banana: Swirl 2–3 tablespoons peanut butter into the batter and top with sliced banana.
Add crunch: Add chopped walnuts, almonds, or pumpkin seeds on top before baking.
These vegan protein baked oats are an easy, meal-prep breakfast made with rolled oats, soy milk, vanilla vegan protein powder, chia seeds, and berries. Bake once, slice into squares, and you’ve got a high-protein breakfast or snack that stays filling all week.
Course Breakfast
Cuisine American
Keyword baked oats, protein baked oats
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 6slices
Calories 325kcal
Ingredients
1bananamashed
2cupssoy milk480 ml
3tbsplemon juice
3cupsrolled oatsabout 240 g
3-4scoops vegan vanilla protein powderabout 90-120 g, depends on brand
3tbspchia seeds
Dash of salt
1½cupsfresh or frozen berriesabout 225 g
Instructions
Start by turning the oven on to 350°F (175°C).
In a large bowl, mash banana really well.
To this, add soy milk and lemon juice and mix.
Then add oats, protein powder, chia seeds, and salt, and stir until combined.
Grease or line an 8×8-inch baking dish and pour the batter into it and smooth the top.
Top with your favorite berries (I used cherries and raspberries on each half of the dish) and gently press them into the batter.
Place it in the oven and bake 30-40 minutes until set in the center.
Let it cool 15-30 minutes at least, then slice, and serve or save!
Notes
If your mixture looks very thick before baking, add a splash more soy milk (protein powders vary).
Frozen berries may increase bake time slightly.