Overhead view serving of protein baked oatmeal on white plate, topped with Greek yogurt and fresh berries.

Baked Vanilla Protein Oatmeal Breakfast Bars

This delicious baked oatmeal is a healthy high-protein breakfast that is a canvas for whatever toppings you would like to add! With 14 grams of protein per serving, this is a recipe that will satisfy whether you’re enjoying it for breakfast, a snack, or post-workout. 

Prep: 10 minsCook: 35 minsTotal: 45 mins
Servings: 9 servings 1x


  • 2 ½ cup old fashioned rolled oats (240 g)
  • ⅓ cup flax meal (30 g)
  • 1 tablespoon chia seeds (10 g)
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • 2 eggs*
  • ¼ cup egg whites (whites of about 2 eggs, may sub an additional whole egg) 
  • 2 cups milk of choice (16 oz)
  • ½ cup plain Greek yogurt (125-130 g)
  • 2 teaspoons vanilla extract
  • ¼ cup maple syrup (73 g)
  • 2 servings Puori Vanilla Protein Powder (about 2/3 cup or 60 g if using Puori)**


  1. Preheat the oven to 350ºF. Spray a 9×9 baking dish with cooking spray, set aside.
  2. In a mixing bowl, combine the oats, flax meal, chia seeds, baking powder, salt, whole eggs, egg whites, milk, yogurt, maple syrup, and vanilla. Stir well. Set aside for 10 minutes to allow the liquid to absorb into the dry ingredients.
    Baked oatmeal batter being stirred together in clear glass mixing bowl.
  3. After 10 minutes, add the protein powder and stir until well combined (See Notes)
    Protein powder being poured into baked oatmeal batter
  4. Pour the batter into the prepared baking dish. Bake for 34-38 minutes. After 20 minutes of baking, cover loosely with foil so the edges don’t get too dark.
  5. Remove from the oven once the center of the baked oatmeal is slightly firm to touch or a toothpick inserted into the center comes out clean.Overhead view protein baked oatmeal in white baking dish.
  6. Remove the baked oatmeal when the center is firm to the touch or a toothpick inserted into the center comes out clean.
  7. Allow to cool for 10-15 minutes before cutting into 9 squares.
  8. Serve with desired toppings of choice.Protein baked oatmeal servings on white plates, topped with Greek yogurt, pomegranate seeds, pistachios, and fresh berries.
  9. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.


*May use 1 additional whole egg in place of the ¼ cup of egg whites

**We tested and LOVE this recipe using high-quality Purori whey protein. However, you can use a different protein powder if you’d like. This however may affect the texture and taste, especially if you use a plant-based protein powder or a protein powder that has an alternative sweetener in it like Stevia or monkfruit. Your result will likely be baked oatmeal with a more gritty texture and maybe some bitterness or aftertaste from the sweetener. It can be done, but beware that this recipe was tested primarily with Purori whey protein powder, which doesn’t have any alternative sweeteners and results in a great non-gritty texture in baked goods. If you do use a different protein powder, we recommend you use a scant ⅔ cup (measure out ⅔ cup and then remove 1-2 tablespoons).  

Why wait to add the protein powder? It is beneficial to allow the oats, flax meal, and chia to absorb some of the liquid in the batter before adding the protein powder. That way, the protein powder can distribute more evenly through the baked oatmeal, rather than sinking to the bottom. 

Bake these into high-protein oatmeal muffins! To do so, prepare the batter as directed, then divide the batter among 12 standard muffin cups. The cups will be full, but that’s OK since these muffins won’t dome so much that they would spill over. Bake at 350ºF for 25 minutes (a silicone muffin pan works well for this). When baked into muffins, each one provides 176 calories and 11 grams of protein. Top the muffins with your favorite nut butter or serve alongside some yogurt or fruit for a well-rounded and nice, filling breakfast. 

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 240
  • Fat: 6 g
  • (Sat Fat: 1 g)
  • Sodium: 323 mg
  • Carbohydrate: 32 g
  • (Fiber: 4 g
  • Sugar: 12 g)
  • Protein: 14 g
  • Cholesterol: 48 mg


© The Real Food Dietitians
Recipe By: Stacie Hassing