Chocolate Chip Protein Baked Oats (No Banana)
No banana, no blender, no fuss. These protein-packed baked oats are the kind of breakfast you can make once and eat all week — no reheating required (but delicious warm, too).
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Servings: 6
Ingredients
- 1 ½ cup 2% milk
- 2 eggs
- ¼ cup Sugar-free pancake syrup
- ⅓ cup fat-free Greek yogurt
- 1 ½ tsp vanilla extract
- 2 tbsp neutral oil such as avocado or canola
- 2 cups rolled oats
- 3 scoops vanilla protein powder
- 2 tbsp cocoa powder
- ¼ tsp salt
- ½ cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or line an 8x8-inch baking dish.
- In a large bowl, whisk together the milk, eggs, syrup, Greek yogurt, oil, and vanilla until smooth.
- Stir in the oats, protein powder, cocoa, baking powder, and salt. Mix until well combined.
- Fold in most of the chocolate chips, reserving a few for the top.
- Pour the mixture into your baking dish and spread it evenly. Sprinkle the remaining chocolate chips over the top.
- Bake for 28–32 minutes, or until the center is set and the edges are lightly golden.
- Cool slightly before slicing into 6 squares. Store in an airtight container in the fridge for up to 5 days.
Notes
You can sub the sugar-free syrup for maple syrup or honey, if desired. You may need to alter the amount for sweetness.
You can also use regular Greek yogurt instead of fat-free.
Keep in mind that any recipe substitution can alter the texture, taste, and cook time of a dish, especially when baking.
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