High-Protein Baked Oats: 6 Easy Recipes With 25–35 g Protein
Baked oats taste like cake but work like a proper breakfast. With quark, skyr or eggs in the mix, one portion easily reaches 25–35 g protein – no protein powder required.
Written by Velion Physique. I have done nutrition coaching since 2019, alongside working as a personal trainer with five trainer licences.
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The High-Protein Breakfast Blueprint: 30 Breakfasts That Hit 30g
30 high-protein breakfast recipes with 30g+ protein, including quick, meal-prep and on-the-go options. PDF with shopping lists and a 4-week plan. · €9,99
Get it – €9,99 → Look insideThe base recipe (1 portion)
- 50 g oats
- 150 g low-fat quark or skyr
- 1 egg
- ½ ripe banana, mashed
- 50 ml milk, ½ tsp baking powder, cinnamon
Mix everything (or blend it smooth), pour into a small ovenproof dish and bake at 180 °C for 20–25 minutes until the middle is just set. About 30 g protein.
6 variations
- Blueberry – base recipe plus a handful of blueberries pressed into the top. About 30 g.
- Chocolate – add 1 tbsp cocoa and a few dark chocolate chips. About 31 g.
- Apple-cinnamon – half a grated apple instead of banana, extra cinnamon. About 29 g.
- Peanut butter – 1 tbsp peanut butter swirled through. About 34 g.
- Carrot cake – 1 grated carrot, cinnamon, a few walnuts, a skyr topping. About 32 g.
- Cheesecake-style – bake the base, then spread 100 g vanilla skyr on top. About 38 g.
Tips
- Dry? Bake 5 minutes less – the middle firms up while it cools.
- Meal prep: bake 3–4 portions at once and keep them in the fridge for up to 3 days. Eat cold or warm for 1 minute in the microwave.
- No oven? The same mix works as overnight oats or in the air fryer (160 °C, about 15 minutes).
More breakfast ideas: high-protein breakfast without eggs · quark recipes · skyr recipes. How much protein you need: free Protein Calculator.
Every meal already worked out: the High-Protein Cookbook.
Free: 10 High-Protein Foods That Build Muscle
The shopping list that makes hitting your protein easy. Get it free →
Protein values are approximate and depend on brand and portion. With milk or egg allergy, lactose intolerance or medical conditions, check with a doctor or dietitian.
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