Protein Pancake Oats (Printable Version)

Fluffy baked oats enhanced with protein powder and warm spices for a nourishing start.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats
02 - 1 teaspoon baking powder
03 - Pinch of salt
04 - 1 teaspoon ground cinnamon (optional)

→ Wet Ingredients

05 - 2 large eggs
06 - 3/4 cup milk (dairy or plant-based)
07 - 1/2 cup Greek yogurt
08 - 2 tablespoons maple syrup or honey
09 - 1 teaspoon vanilla extract

→ Protein

10 - 1 scoop vanilla or unflavored protein powder (about 1 oz)

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or chopped nuts

# How to Make It:

01 - Preheat the oven to 350°F and grease an 8x8-inch baking dish.
02 - Place rolled oats in a blender and process until fine flour forms. Add baking powder, salt, and cinnamon; pulse to combine.
03 - Add eggs, milk, Greek yogurt, maple syrup, vanilla extract, and protein powder to the blender. Blend until smooth and creamy.
04 - Pour batter into the prepared baking dish. Gently fold in any optional add-ins if using.
05 - Bake for 22 to 25 minutes until the center is set and the top is lightly golden.
06 - Allow to cool slightly before slicing. Serve warm, optionally topped with fresh fruit, extra yogurt, or syrup.

# Expert Tips:

01 -
  • You get that warm, cake-like satisfaction while actually hitting your protein goals without feeling like you're eating a supplement bar.
  • It comes together in a blender, which means minimal dishes and maximum sleep-in potential on weekends.
  • Once it's baking, you have twenty-five minutes to shower, check your phone, or just sit quietly with coffee—it does all the work.
02 -
  • The baking temperature is critical—400°F will make the edges set before the inside cooks through and you'll end up with a cakey exterior around a gooey middle, which honestly sounds good but isn't the goal here.
  • Don't overbake it chasing a completely toothpick-clean center; these are supposed to be slightly moist in the middle, almost custard-like, which is where that protein-rich, egg-based structure shines.
  • If you're using frozen berries, don't thaw them first; toss them straight into the batter because they'll release liquid as they bake and actually distribute flavor throughout instead of creating wet pockets.
03 -
  • Make a double batch on Sunday and you've got breakfast sorted for five days without ever thinking about it again—it's the kind of meal prep that doesn't feel like punishment.
  • If your protein powder is chocolate, vanilla, or cookies-and-cream flavored, you can skip or reduce the vanilla extract because the powder already has its own sweetness, and doubling vanilla can make the whole thing taste a bit artificial.
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