Silken Tofu Baked Oats – High Protein Without Powder

These silken tofu baked oats are so soft, creamy, and high in protein without needing any protein powder!

The silken tofu is mixed with banana, vanilla, cinnamon, and a little maple syrup, so you don’t end up with any tofu taste. The texture reminds me a little of cheesecake, especially when eaten cold. It is not a dense baked oatmeal and it is not meant to be dry or cakey! The center should stay soft and delicate.

I also add chocolate chips on top because I believe chocolate is the solution to every problem lol.

If you have been looking for high protein baked oats without protein powder, this is a really easy way to make them using tofu, soy milk, and oats instead.

I Bet You’ll Love These Silken Tofu Baked Oats

There are plenty of ways to make high-protein baked oats, but most of them rely heavily on protein powder.

Protein powder is convenient, but sometimes I just want breakfast made from regular ingredients, and with a simple taste. Protein powder can also make baked oats noticeably drier depending on the brand you use!

Silken tofu works really well here because it adds protein while also helping the oats stay creamy.

This recipe is:

• Vegan
• High in protein without protein powder
• Soft and creamy rather than dry
• Easy to meal prep
• Made with simple ingredients
• Naturally sweetened mainly with banana
• Good served either warm or cold
• Easy to customize with fruit, nuts, or chocolate

If the idea of putting tofu in baked oats sounds strange, the important thing to know is that the tofu is blended first.

Once blended with banana, soy milk, vanilla, cinnamon, and maple syrup, it creates a very smooth base. You are not eating pieces of tofu mixed through your oatmeal.

The finished baked oats have a mild vanilla-banana flavor with a little cinnamon.

When warm, they are very soft and creamy.

After refrigeration, they become firmer and slightly denser, which is when I think the texture feels the most cheesecake-like.

The chocolate chips are technically optional, but I really like the contrast between the creamy oats and little pieces of dark chocolate.

Ingredients for Silken Tofu Baked Oats

This recipe makes approximately 4 servings.

Silken tofu:

I recommend using firm silken tofu if you can find it. I use the orange packet one from the brand Mori-Nu.

Silken tofu has a smooth, custard-like consistency and blends very easily. Firm silken tofu gives this recipe a little more structure than very soft silken tofu.

I don’t recommend using the standard refrigerated extra-firm tofu for this recipe. It has a different texture and will not blend into the same creamy base.

Rolled oats:

Use regular rolled oats, but feel free to use quick oats.

I leave them whole instead of blending them because I like having some oat texture in the finished bake, but I’m pretty sure you can use oat flour.

Soy milk:

200 to 250 ml / 3/4 to 1 cup. Start with 200 ml / about 3/4 cup. Add a little more if necessary depending on the consistency of your tofu. Silken tofu brands vary in water content, so you may not need the full amount.

Soy milk also adds protein to the recipe, which is one reason I prefer it here!

Banana:

Use ripe bananas! They add sweetness, moisture, and help the baked oats stay soft.

Vanilla extract:

Vanilla helps give the recipe that cheesecake-style flavor.

Cinnamon:

You can reduce this if you want the vanilla flavor to stand out more.

Salt:

A little salt balances the sweetness and makes the chocolate taste better.

Maple syrup:

Adjust the amount depending on how ripe your bananas are and how sweet you like your breakfast.

Chocolate chips:

I prefer dark chocolate chips. You can also use chopped dark chocolate or mini chocolate chips.

How to Make Silken Tofu Baked Oats?

1. Preheat the oven to 350°F / 175°C.
2. Add the silken tofu, soy milk, banana, vanilla extract, cinnamon, salt, and maple syrup to a blender until completely smooth.
3. The mixture should look creamy and pourable.
4. Add the rolled oats and baking powder to a mixing bowl.
5. Pour the blended tofu mixture over the oats and stir until everything is evenly combined.
6. Transfer the mixture to a lightly greased or parchment-lined baking dish.
7. Sprinkle the chocolate chips over the top.
8. Bake for approximately 25 to 30 minutes, or until the edges are set and the center is cooked but still soft.
9. Let the baked oats cool for at least 15 minutes before slicing.
10. They will continue to firm up as they cool.
11. For the most cheesecake-like texture, refrigerate them before serving.

How Do You Know When Silken Tofu Baked Oats Are Done?

This recipe is supposed to stay soft in the center.

Do not wait for the entire bake to become completely firm or dry before removing it from the oven.

Look for:

• Golden Brown top
• Firm edges
• A set top
• No obvious liquid batter

The middle will firm considerably as the baked oats cool!

If you prefer a firmer texture, refrigerate the bake for a few hours before eating it.

Can You Taste the Tofu in Baked Oats?

Not at all! Silken tofu has a very mild flavor, and the banana, vanilla, cinnamon, maple syrup, salt, and chocolate help mask it.

The quality of the tofu does matter obviously. If the tofu tastes especially bean-like straight from the package, you may notice it more in the final recipe. Can’t control that.

Using ripe banana, enough vanilla and a pinch of salt makes a big difference.

How Much Protein Is in Silken Tofu Baked Oats?

The exact amount depends heavily on your tofu and soy milk brands.

Using typical firm silken tofu and protein-rich soy milk, this recipe provides roughly 18 g protein per serving when divided into four portions.

Most of that comes from:

• Silken tofu
• Soy milk
• Rolled oats

This makes it quite a substantial protein increase compared with standard baked oats made mainly from oats, banana, and plant milk.

How to Make These Baked Oats Even Higher in Protein

You do not need protein powder for this recipe, but you can still increase the protein if you want.

1. Use a high-protein soy milk

Check the nutrition label. The soy milk I use contains around 4 g protein per 100 ml adds significantly more protein than most almond, rice, or oat milks.

2. Add powdered peanut butter!

Add a few tablespoons to the blended tofu mixture. You may need an extra splash of soy milk because powdered peanut butter thickens the batter.

3. Add hemp hearts

Mix them through the oats byt adding more or replacing some of the oats with hemp hearts. You get the added benefits of heart-healthy omegas and other nutrients.

4. Serve with soy yogurt

Adding a generous spoonful of high-protein soy yogurt on top is probably the easiest option (the option I go for)!

You can also add berries and a little peanut butter to make it a more substantial breakfast.

Add protein powder if you want

You absolutely can!

The point of this recipe is that you do not need it.

If you add a scoop of vegan protein powder, you may need to increase the soy milk slightly to stop the baked oats from becoming too thick or dry.

Silken Tofu Baked Oats Flavor Variations:

The good news is, base is quite neutral, so it is easy to change the flavor!

1. Raspberry cheesecake baked oats

Add fresh or frozen raspberries and some lemon zest. The tart raspberries work particularly well with the creamy tofu base.

2. Blueberry lemon baked oats

3. Chocolate silken tofu baked oats

Blend 2 to 3 tablespoons cocoa powder into the tofu mixture. You may want a little extra maple syrup because cocoa powder adds bitterness. Keep the chocolate chips on top.

4. Peanut butter banana baked oats

Add a few tablespoons of peanut butter or powdered peanut butter to the batter. You can also swirl peanut butter over the top before baking.

5. Apple cinnamon baked oats

Fold finely chopped apple through the mixture and add a little extra cinnamon.

What Can I Add to Silken Tofu Baked Oats?

These are quite mild on their own, so toppings work really well.

Try:

• Fresh berries
• Banana slices
• Soy yogurt
• Peanut butter
• Almond butter
• Powdered peanut butter sauce
• Hemp seeds
• Chopped walnuts
• Maple syrup
• Berry compote
• Extra dark chocolate
• Lemon zest

If I am eating this as a full breakfast, I usually like adding fruit and soy yogurt!

Ways to Serve Silken Tofu Baked Oats

You can serve them either warm or cold.

Warm: Let the baked oats cool slightly after baking, then serve them while still warm. The texture will be very soft. Add soy yogurt, berries, peanut butter, or a small drizzle of maple syrup.

Cold: Refrigerate the baked oats for a few hours or overnight. The texture becomes firmer and creamier, which is why I especially like this version cold. It is also very convenient for meal prep because you can simply grab a portion from the refrigerator in the morning.

How to Store Silken Tofu Baked Oats?

Let the baked oats cool completely before storing them.

Keep them in an airtight container in the refrigerator for approximately 3-4 days.

You can store the full bake and slice it as needed, or divide it into individual servings first.

Can You Freeze Silken Tofu Baked Oats?

Yes, they freeze BEAUTIFULLY!!!!

To freeze:

1. Let the bake cool completely.
2. Cut it into individual portions.
3. Place parchment paper between the slices if stacking.
4. Store in an airtight freezer-safe container.

Freeze for up to 3 months. Whe ready to eat, thaw overnight in the refrigerator.

How to Reheat Silken Tofu Baked Oats?

Microwave one portion until just warm. If it looks slightly dry after refrigeration, add a tablespoon or two of soy milk before reheating. You can also reheat it in an oven or air fryer, but cover the top loosely so the chocolate and surface do not overcook.

Avoid reheating it for too long because that can dry out the center!

Are Silken Tofu Baked Oats Gluten-Free?

They can be! Oats themselves do not contain gluten, but cross-contamination during processing is common. If you need this recipe to be gluten-free, use oats labeled certified gluten-free.

Frequently Asked Questions

Can I use regular tofu instead of silken tofu?

I would not recommend it for this recipe. Regular firm or extra-firm tofu has a much drier texture and will not create the same smooth, creamy mixture. But if you want to experiment, sure! Come back and let me know how it went 😀

What kind of silken tofu should I use?

Firm silken tofu is ideal. It blends smoothly but has enough structure to help the baked oats set.

Why are my baked oats still soft in the middle?

They are supposed to be soft when they first come out of the oven. Let them cool before deciding whether they need more baking. They firm considerably as they cool and even more after refrigeration.

Can I use another plant milk?

Yes. Oat, almond, cashew, or another plant milk should work for texture. Soy milk is my preference because it contributes significantly more protein.

Can I make silken tofu baked oats ahead of time?

Yes! This is actually a very good meal-prep breakfast because the texture improves after refrigeration. Bake it the night before, refrigerate it, then divide into portions for the next few days or store in the freezer for up to 3 months.

Other Oats recipes from the blog:

• Vegan Protein Baked Oats
• Butter Squash Baked Oats
• Blueberry Lemon Baked Oats
• High Protein Overnight Oats – Three Flavors
• Peaches and Cream Overnight Oats