With a maple cinnamon flavor, these low-calorie baked oats are a comforting, fueling breakfast recipe you can make in advance. With 13 grams of protein in just 175 calories, this baked oats recipe will be on repeat in your house.
Making meal prep breakfast recipes is my saving grace for working out with kids in the morning. Breakfast heats up while I have coffee, they eat it while I start my workout, and then I grab the rest of the dish afterwards and everyone wins.
Which means we have recipes like overnight protein oats, carnivore casserole, and these low-calorie baked oats on repeat. Not only does this keep mornings a little less stressful, but because these oats are protein-packed it’s also a great start to eating 100 grams of protein per day. Which, as a certified Nutrition Coach is super important to me.
Why You'll Love This Recipe
Easy: All you need to do to whip up the baked oats is to blend, pour, and bake, making the recipe super simple.
Fueling: Dairy-free, gluten-free, and packed with protein, the oats make a wicked breakfast recipe.
Versatile: Though the flavor as written is classically comforting, there are lots of ways to vary it to suit your craving that day.
Ingredients and Substitutions
Make sure that the rolled oats you choose are gluten-free if needed. Oats are one of the hidden sources of gluten, so learn more about types of oats and then stock up your protein pantry with them.
Collagen powder is what’s used to get the protein high in these oats. It is one of the cleanest sources of protein. You won’t be able to substitute vegan protein powder for it, but whey protein would probably work.
Flavor Variations
Below are a few fun ways we’ve changed the recipe to try new tastes. Know that some of these will void the “low calorie” aspect.
Crunch: Add some chopped nuts to the top of the baked protein oats or mix them into the batter. Pecans are our favorite.
Toppings: I enjoy my oats topped with a dollop of coconut milk.
Caramel: Nothing pairs better with maple cinnamon than a drizzle of homemade caramel sauce before serving.
Expert Tips To Make It
You can make the baked oats in two 8x3 loaf pans or one larger, 8x8 baking pan. Just adjust the cooking time to suit your choice. The instructions are based off of two pans.
The oats are done cooking when you insert a toothpick into the middle and it comes out clean.
Let the baked oats sit for 3-5 minutes before serving so that they can firm up.
How To Make Low-Calorie Baked Oats
Step 1: In a blender, add all liquid ingredients first.
Step 2: Blend until smooth.
Step 3: Portion into a lined loaf pan.
Step 4: Bake until cooked through.
How to Store and Meal Prep it
The low-calorie baked oats can be stored in a variety of ways, depending on what you need.
Meal prep it: Portion the low-calorie oats into the pans, wrap the top with plastic wrap, and place them in the fridge for up to 2 days. When you need them, remove the wrap, let the loaf pan sit on the counter while the oven pre-heat,s and then bake until cooked through.
Leftovers: Store leftover baked oats in an airtight container in the fridge for 3-4 days. You can reheat individual portions in the microwave.
Reheating the entire portion: The other way to meal prep these oats is to bake them in the loaf pans and then store them. To do this, let the baked oats cool fully before wrapping the top in plastic wrap. Store in the fridge for 3-4 days. When you need them, pour some dairy-free milk on top of the cooked oats (about 2 tablespoons) before baking, this will make it so they stay moist and not dry out.
FAQs
Canned pumpkin, mashed bananas, or yogurt can all replace applesauce in a recipe and result in a similar texture.
More High-Protein Baked Oats Recipes
- Peanut Butter Baked Protein Oats
- Double Chocolate Protein Baked Oats
- Baked Oats Without Banana
- Apple Pie Baked Oatmeal
- Dairy-Free Baked Protein Oatmeal
High Protein, Low Calorie Baked Oats
Video
Equipment
- 2 8x3 loaf pans
Ingredients
- 2 cups Rolled oats gluten-free as necessary
- ½ cup Collagen powder
- 2 teaspoons Cinnamon ground
- ½ cup Applesauce unsweetened
- 4 tablespoons Maple syrup
- 3 teaspoons Vanilla extract
- 2 Eggs
- 2 teaspoons Baking powder
- ½ cup Water
Instructions
- Preheat the oven to 350F and line two 8x3 loaf pans with parchment paper.
- In a high-powered blender, add the wet ingredients before the liquid ones to make blending easier.
- Blend until smooth.
- Divide the mixture up between the loaf pans.
- Bake in the oven for 30 minutes or until a toothpick inserted in the center comes out clean. Turn off the oven and let sit for 10 minutes.
- Let cool for 3-5 minutes at room temperature in the loaf pans before serving.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby Stover says
It's comfort food for breakfast! The flavor is light but warm and the texture is perfect.