Mixed Berry Protein Baked Oatmeal

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This Mixed Berry Protein Baked Oatmeal combines rolled oats, plant-based vanilla protein powder, banana, peanut butter, flax seeds, chia seeds, and fresh or frozen berries in one 8-inch pan. It is vegan, dairy-free, and egg-free as written. Use certified gluten-free oats and verify the labels on the protein powder and other packaged ingredients if you need it to be gluten-free.

Preparation takes 10 minutes, followed by a 45-minute bake. The oatmeal needs time to cool before it is cut into six large servings. If you would rather make one bowl at a time, try this high-protein oatmeal.

Why This Mixed Berry Protein Baked Oatmeal Works

Mashed banana and peanut butter add moisture and help bind the oats without eggs. Flax seeds and chia seeds thicken the mixture as it bakes, while vanilla protein powder, cinnamon, maple syrup or agave, and vanilla extract build the flavor. Folding some berries into the oat mixture and scattering the rest over the top distributes fruit through each slice.

• Fresh or frozen berries: Either option works, so the recipe is not limited to berry season.
• Six large servings: Bake once, cool, and portion the pan for breakfasts or snacks.
• Simple equipment: You need two bowls, a whisk, a spatula or wooden spoon, and an 8-inch baking dish.
• Vegan as written: The recipe uses non-dairy milk and plant-based protein powder, with no eggs or dairy.

Ingredients for Vegan Protein Baked Oatmeal

• 2 cups unsweetened almond milk: Another unsweetened non-dairy milk may be used.
• 1/2 cup plant-based vanilla protein powder: Check the label to confirm the product is vegan and gluten-free if needed.
• 2 tablespoons flax seeds and 2 tablespoons chia seeds: The chia seeds also work well in this chocolate chia protein pudding.
• 2 teaspoons ground cinnamon: Adds warm spice throughout the oatmeal.
• 2 tablespoons agave or maple syrup: Either sweetener works in the base.
• 1/2 teaspoon salt, 1 teaspoon vanilla extract, and 1 teaspoon baking powder: These season the mixture and help it bake evenly.
• 1 medium ripe banana: Mash it before mixing it with the peanut butter.
• 1/4 cup no-added-sugar creamy peanut butter: Another creamy nut or seed butter may be used.
• 2 cups old-fashioned rolled oats: Use certified gluten-free old-fashioned oats if needed.
• 1 1/2 cups mixed berries: Fresh or frozen strawberries, blackberries, raspberries, and blueberries all fit the formula.

Protein powders differ in sweetness and absorbency. Use the full 1/2 cup of a plant-based vanilla product and expect the finished flavor and texture to vary slightly by brand. Exact nutrition also depends on the protein powder, non-dairy milk, peanut butter, sweetener, and berries used.

How to Make Mixed Berry Baked Oatmeal

1. Preheat the oven to 375°F (190°C). Lightly coat an 8-inch baking dish with nonstick cooking spray or line it with parchment paper.
2. In a large bowl, whisk together 2 cups non-dairy milk, 1/2 cup plant-based vanilla protein powder, 2 tablespoons flax seeds, 2 tablespoons chia seeds, 2 teaspoons cinnamon, 2 tablespoons agave or maple syrup, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and 1 teaspoon baking powder.
3. In a small bowl, mash 1 medium ripe banana and stir in 1/4 cup creamy peanut butter. Whisk this mixture into the wet ingredients.
4. Add 2 cups old-fashioned rolled oats and stir until evenly combined.
5. Gently fold in 3/4 cup of the berries. Avoid overmixing, which can discolor the oat mixture.
6. Transfer the mixture to the prepared baking dish and scatter the remaining 3/4 cup berries over the top.
7. Bake for 45 minutes, or until the center is set.
8. Let the baked oatmeal cool before slicing it into six large servings. Serve as is or add non-dairy milk, maple syrup, or agave.

Recipe Tips for Berry Baked Oatmeal

• Keep the pan size at 8 inches. A larger dish produces a thinner layer and may change the baking time.
• Use old-fashioned rolled oats. Quick oats and steel-cut oats absorb liquid differently and are not direct replacements here.
• Fold the berries gently. This limits color streaking, especially when using frozen berries.
• Check the center. The baked oatmeal is ready when the middle looks set rather than liquid.
• Cool before slicing. The oatmeal firms as it cools, which makes the six portions easier to cut and lift from the pan.

Storage and Reheating

Cool the baked oatmeal completely, then refrigerate the slices in an airtight container for up to four days. Warm one serving in the microwave in 30-second intervals until heated through.

For longer storage, freeze the cooled slices in an airtight container with parchment between layers. Thaw a slice in the refrigerator before reheating it. Freezing the portions separately makes it easier to remove only what you need.

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More Vegan Breakfast Recipes

For more make-ahead options, try the Berry and Chia Protein Smoothie, Soft-Baked Peanut Butter Banana Oatmeal Bars, or Vegan Baked Oatmeal with Chocolate, Peanut Butter, and Banana.