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High Protein Spiced Banana Baked Oatmeal

baked oatmealI woke up needing banana bread. So much needing. But banana bread is one of those treats that calls to me all day long and  I know before long I’d eat the whole thing. Then my kids would look at me bitterly. And also, I needed some filling oats and protein to keep me going until lunchtime.

As it turns out, baked oatmeal does a pretty bang-up job of both filling my belly and tasting like a breakfast treat. I took a risk with vanilla protein powder. Sometimes it ruins recipes with the funky taste. But not here.

It’s also remarkably low in calories per generous serving: mine came in at 241 kcal and 19.6 grams of protein for 1/4 of the pie. It boosts potassium from the banana and filling fiber too. I sprinkled on a few walnuts that my kids painstakingly picked off. If you don’t have to endure this, toss some inside the mix. Or add peanut butter. Or pb2.

Fancy bananas on the top are just for pretty but they do give you an extra hit of banana flavor. I caramelized mine in a nonstick skillet for just a few minutes while the oatmeal finished baking. Yum yum.

High Protein Spiced Banana Baked Oatmeal
Print Recipe
A higher protein, fiber filled baked oatmeal masquerading as banana bread. Adapted from Southern in Law blog.
Servings Prep Time
4 people 5 minutes
Passive Time
22 minutes
Servings Prep Time
4 people 5 minutes
Passive Time
22 minutes
High Protein Spiced Banana Baked Oatmeal
Print Recipe
A higher protein, fiber filled baked oatmeal masquerading as banana bread. Adapted from Southern in Law blog.
Servings Prep Time
4 people 5 minutes
Passive Time
22 minutes
Servings Prep Time
4 people 5 minutes
Passive Time
22 minutes
Ingredients
Optional Toppings
Servings: people
Instructions
  1. Preheat oven to 350F.
  2. Coat a pie plate or 8x8 baking dish with non-stick cooking spray. Or lightly coat with oil or butter. Set aside.
  3. Mash banana in a medium mixing bowl. Add the remaining ingredients except for the egg whites and mix well.
  4. Whisk the egg whites lightly in a small bowl until frothy. Then fold into the oatmeal batter. I use this technique with pancakes and even if they're not whipped fully, I think this makes the oatmeal a bit fluffier.
  5. Pour into your pan and bake for 22-27 minutes, until fairly firm and lightly brown around the edges. I took mine out at 22 and the oats were still soft. Just the way i like 'em. If you want yours firmer and more cake like, add a few more minutes.
Recipe Notes

Nutrition info:
(before toppings)

241kcal|19.6g protein|2g fat|33g carbs|4g fiber|11g sugar

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