Protein Pancake Oats (Print)

Baked oats with protein, cinnamon, and optional berries for a nutritious breakfast boost.

# Ingredients:

→ Dry Ingredients

01 - 1 cup rolled oats (100 g)
02 - 1 tsp baking powder
03 - Pinch of salt
04 - 1 tsp ground cinnamon (optional)

→ Wet Ingredients

05 - 2 large eggs
06 - 3/4 cup milk (180 ml), dairy or plant-based
07 - 1/2 cup Greek yogurt (120 g)
08 - 2 tbsp maple syrup or honey (30 ml)
09 - 1 tsp vanilla extract

→ Protein

10 - 1 scoop vanilla or unflavored protein powder (about 30 g)

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or chopped nuts (75 g)

# Directions:

01 - Preheat the oven to 350°F. Grease an 8x8-inch baking dish or similar size.
02 - Place rolled oats in a blender and process until finely ground into oat flour.
03 - Add baking powder, salt, and cinnamon (if using) to the blender and pulse briefly to combine.
04 - Add eggs, milk, Greek yogurt, maple syrup, vanilla extract, and protein powder to the blender. Blend until smooth and creamy.
05 - Pour the batter into the prepared dish and gently fold in any optional add-ins such as blueberries, chocolate chips, or nuts.
06 - Bake for 22 to 25 minutes until the center is set and the top is lightly golden.
07 - Allow to cool for a few minutes before slicing. Serve warm, optionally topped with fresh fruit, extra yogurt, or syrup.

# Expert Tips:

01 -
  • It tastes indulgent enough for weekend breakfast but packs enough protein to keep you full through your morning.
  • No flipping, no standing over the stove—just blend, pour, and bake while you scroll your phone.
  • It's basically an excuse to have something with the texture of cake while pretending it's wholesome.
02 -
  • Don't open the oven door during baking—I learned this the hard way when my pancake oats suddenly sank like a sad soufflé.
  • Room temperature ingredients blend smoother, but if you forget and use cold stuff, just give it an extra five seconds of blending to catch up.
  • Overmixing after pouring the batter can deflate all that trapped air, so fold in any add-ins gently, not like you're angry at them.
03 -
  • Use a high-powered blender if you have one—it breaks down the oats more evenly and creates an almost silky batter that bakes up lighter.
  • Don't be afraid to make it the night before and bake it in the morning; the batter sits happily in the fridge overnight and rises even more beautifully after it comes to room temperature.
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