High Protein Brownie Baked Oats

A rich and fudgy brownie-inspired protein baked oats recipe made with Greek yogurt, rolled oats, and whey protein with over 30 grams of protein per serving.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 431kcal

Author Amee

Equipment

Blender
Small baking dish

Ingredients

½ cup unsweetened almond milk or milk of choice
1 large egg
¼ cup plain Greek yogurt I used 5% for a creamy texture
2 tbsp brown sugar *see ingredient list notes for sweetener swaps
½ tsp vanilla extract
½ cup rolled oats *use certified GF oats for a gluten-free version
15 grams chocolate whey protein *about 1/2 standard scoop- I used Puori Dark Chocolate whey
2 tbsp cocoa powder
½ tsp baking powder
pinch salt
Optional: 1-2 tbsp mini semi-sweet chocolate chips

Instructions

Preheat the oven to 350 degrees F. and spray a 6×2" baking dish or similar size ramekin or pie dish with cooking spray.
Add all of the ingredients, except the chocolate chips, to a blender, starting with the wet ingredients, and blend until just blended and smooth.
Pour the batter into the prepared baking dish and sprinkle the chocolate chips on top.
Bake for 20-22 minutes (check for doneness at 20 minutes). Cool for 5 minutes. Top with fresh berries, walnuts or pecans, and a drizzle of real maple syrup or sugar-free maple syrup. Enjoy!

Notes

- Test for doneness at the 20-minute mark. Insert a toothpick or fork into the center –it should come out mostly clean. However, a slightly gooey center is fine since the oats will continue to firm up as they cool, leaving you with a fudgier texture.

- Allow your baked oats to cool for at least 5 minutes. This allows the residual heat to finish cooking the center and set properly, improvising the texture.

- No blender? If you don’t have a blender, use oat flour instead of rolled oats and whisk the ingredients together until smooth before baking.

Nutrition