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Silken tofu baked oats peice ccut int wo, placed on a blue plate.

Vanilla Silken Tofu Baked Oats - High Protein Without Powder

These vanilla silken tofu baked oats is the perfect breakfast to prep when you want something creamy, and naturally high in protein without protein powder. It is dairy-free, can be gluten-free and is especially good chilled for a cheesecake-like texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 353 kcal

Ingredients
  

  • 18 oz firm silken tofu 500 g
  • 1 ⅔ cups rolled oats 135 g
  • ¾ to 1 cup soy milk 200 to 250 ml
  • 1 ½ medium ripe bananas 170 g ripe banana
  • 1 ¾ tsp baking powder
  • 1 ½ tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 tbsp maple syrup 15 ml or more to taste
  • 3 tbsp dark chocolate chips 30 to 45 g

Instructions
 

  • Preheat the oven to 350°F / 175°C.
  • Add the silken tofu, 200 ml / 3/4 cup soy milk, banana, vanilla extract, cinnamon, salt, and maple syrup to a blender.
  • Blend until completely smooth.
  • Add the rolled oats and baking powder to a large mixing bowl and mix well.
  • Stir in the blended tofu mixture over the oats and mix well.
  • If the mixture feels extremely thick, add additional soy milk a little at a time, up to 250 ml / 1 cup total.
  • Transfer the mixture to a lightly greased or parchment-lined baking dish.
  • Sprinkle the chocolate chips evenly over the top.
  • Bake for about 30 minutes, until the edges and top are set with a golden brown color.
  • Let cool for at least 30 minutes before slicing. (Best if you wait it to completely cool down)
  • Serve warm, or refrigerate for several hours before serving it with a side of plant-based yogurt and fruit :)

Notes

  1. Firm silken tofu gives the best combination of creaminess and structure.
  2. See blog post for variations of this recipe that you can try out!
  3. Start with the smaller amount of soy milk and add more only if necessary.
  4. The center should still be soft when the oats come out of the oven. They continue to firm as they cool.
  5. For a sweeter version, add more maple syrup or fruit to the mix, or use more chocolate chips.
  6. For extra protein, serve with high-protein soy yogurt or add hemp seeds or powdered peanut butter. I have provided with more suggestions in the post above!
  7. Storage: Store in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months. They freeze BEAUTIFULLY!

Nutrition

Calories: 353kcalCarbohydrates: 48gProtein: 17.5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 382mgPotassium: 678mgFiber: 6gSugar: 16gVitamin A: 267IUVitamin C: 8mgCalcium: 293mgIron: 3mg
Keyword baked oats, protein baked oats, protein powder free, silken tofu, vanilla baked oats
Tried this recipe?Let us know how it was!