Can I make banana baked oatmeal without protein powder?

Yes — replace it with 2 extra tablespoons of oats. Each square still gets about 11g protein from the eggs and Greek yogurt.

Can I use quick oats instead of rolled oats?

You can in a pinch, but the texture gets softer and more pudding-like. Old-fashioned rolled oats give the best tender-chewy bite.

Is baked oatmeal healthy?

This version is — around 280 calories and 17g protein per square, sweetened mostly by ripe bananas with just 3 tablespoons of maple syrup in the whole dish.

Can I prep banana baked oatmeal the night before?

Yes — assemble the whole dish, cover, and refrigerate overnight, then bake in the morning adding about 5 extra minutes.

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High protein banana baked oatmeal

By Ami · July 27, 2026 · ★★★★★ 4.8 from 22 reviews · Jump to Recipe · Print

This banana baked oatmeal tastes like a warm slice of banana bread but eats like a proper high protein breakfast — 10 minutes of mixing, one dish, and 17 grams of protein per square. It's what I make on Sundays when I want the whole week's breakfasts done, right alongside a batch of my high protein overnight oats.

Golden banana baked oatmeal in a white ceramic dish with caramelized banana slices and toasted walnuts on top

Banana bread for breakfast, and it's actually good for you.

One bowl, one dish, zero skill required. Mash, whisk, fold, bake. If you can make my cottage cheese egg bites, this is even easier.
17g protein per square. Greek yogurt, eggs, and a scoop of protein powder turn regular baked oatmeal into a breakfast that keeps you full until lunch.
Five breakfasts in one bake. It reheats in 45 seconds and honestly tastes better on day two — the same make-ahead magic as my chocolate cottage cheese mousse for dessert.

Here's what you'll need.

Use bananas with plenty of brown spots — they're sweeter, mash smoother, and carry most of the sweetness so the recipe needs surprisingly little maple syrup.

Ingredients for high protein banana baked oatmeal in small bowls: rolled oats, ripe bananas, eggs, Greek yogurt, milk, maple syrup, cinnamon, protein powder and walnuts

Here's how it all comes together.

Step 1 — Mash the bananas

Mash two very ripe bananas in a large bowl until mostly smooth. A few small lumps are good — they turn into little pockets of caramelized banana.

Ripe bananas being mashed with a fork in a large ceramic mixing bowl

Step 2 — Whisk the wet

Whisk in the eggs, Greek yogurt, milk, maple syrup, and vanilla until the mixture is smooth and pourable.

Eggs, Greek yogurt, milk and maple syrup being whisked into mashed banana

Step 3 — Fold in the dry

Add the oats, protein powder, baking powder, cinnamon, and salt and fold just until no dry streaks remain. Don't overmix — it bakes up fluffier that way.

Rolled oats, protein powder and cinnamon being folded into banana batter with a spatula

Step 4 — Pour and top

Pour the batter into a greased or parchment-lined 8x8 dish and top with banana slices and chopped walnuts.

Banana oatmeal batter being poured into a parchment-lined baking dish topped with banana slices and walnuts

Step 5 — Bake until golden

Bake at 375°F for 32–35 minutes, until the top is golden and the center springs back when pressed. Rest 10 minutes before slicing into 6 squares.

Golden banana baked oatmeal fresh out of the oven with caramelized banana slices on top

Square of banana baked oatmeal on a cream plate drizzled with peanut butter and maple syrup

Things I learned while testing this recipe.

Spotty bananas or bust. Yellow bananas made a bland batch. You want leopard-print peels for real banana-bread flavor.
Whey protein needs the yogurt. Protein powder alone dried it out; the Greek yogurt is what keeps every square moist. Don't skip it.
Old-fashioned oats only. Quick oats turn mushy and steel-cut stay crunchy — rolled oats give that perfect tender-chewy middle.
The 10-minute rest matters. Slice it hot and it crumbles; rest it and you get clean, bakery-style squares.

Make it Sunday, eat it all week.

Five days of breakfasts, done. Refrigerate the squares and grab one each morning — 45 seconds in the microwave brings it back warm and custardy.
It freezes by the square. Wrap individual portions and freeze up to 3 months for emergency breakfasts.
Hit your protein goal before 9am. A square plus a dollop of Greek yogurt clears 25g — check your daily target with our protein calculator.

Here's what I'd serve with this.

Cottage cheese egg bites — the savory half of a serious brunch spread.
High protein overnight oats — for the mornings you can't even wait for the microwave.
Chocolate cottage cheese mousse — because brunch deserves dessert too.
Air fryer salmon bites — my go-to brunch-board protein for a crowd.
White chicken chili — today's other new recipe, so dinner's handled too.

Just in case you have leftovers.

Storing: Cool completely, then refrigerate in an airtight container up to 5 days, or freeze individual squares up to 3 months. Reheating: Microwave a square 45–60 seconds with a splash of milk, or warm the whole dish at 300°F for 10 minutes. My favorite leftover move: reheat, then top with peanut butter and a spoonful of Greek yogurt.

More easy breakfast recipes for busy mornings...

High Protein Overnight Oats

Cottage Cheese Egg Bites

Chocolate Cottage Cheese Mousse

White Chicken Chili

High Protein Banana Baked Oatmeal

★★★★★ 4.8 from 22 reviews

Banana-bread-flavored baked oatmeal with Greek yogurt, eggs, and protein powder — an easy make-ahead high protein breakfast with 17g protein per square.

Prep: 10 min · Cook: 35 min · Total: 45 min · Servings: 6 · Category: Quick Breakfast Ideas · Cuisine: American

Ingredients

2 large very ripe bananas, mashed (plus 1 for topping)
2 large eggs
¾ cup plain Greek yogurt
1 cup milk of choice
3 tbsp maple syrup
1 tsp vanilla extract
2½ cups old-fashioned rolled oats
2 scoops (60g) vanilla protein powder
1½ tsp baking powder
1½ tsp cinnamon
¼ tsp salt
⅓ cup chopped walnuts

Instructions

Prep: Preheat oven to 375°F. Grease or line an 8x8 baking dish. Mash 2 bananas in a large bowl.
Whisk the wet: Whisk in eggs, Greek yogurt, milk, maple syrup, and vanilla until smooth.
Fold in the dry: Fold in oats, protein powder, baking powder, cinnamon, and salt just until combined.
Pour and top: Pour into the dish; top with sliced banana and walnuts.
Bake until golden: Bake 32–35 minutes until golden and set in the center. Rest 10 minutes, then slice into 6 squares.

Notes: No protein powder? Use 2 extra tbsp oats and add a pinch more cinnamon — protein drops to ~11g per square. Swap walnuts for chocolate chips for a kid-approved version. Gluten-free if you use certified GF oats.

Nutrition (per square, estimated): 280 calories · 17g protein · 36g carbs · 8g fat · 5g fiber

Building protein-first mornings?

This bake came out of the same playbook as the GLP-1 Cookbook — high-protein, high-satiety recipes that keep portions small and satisfaction big, like our cottage cheese egg bites and white chicken chili.

Get the Cookbook →

FAQ

Can I make banana baked oatmeal without protein powder?: Yes — replace it with 2 extra tablespoons of oats. Each square still gets about 11g protein from the eggs and Greek yogurt.
Can I use quick oats instead of rolled oats?: You can in a pinch, but the texture gets softer and more pudding-like. Old-fashioned rolled oats give the best tender-chewy bite.
Is baked oatmeal healthy?: This version is — around 280 calories and 17g protein per square, sweetened mostly by ripe bananas with just 3 tablespoons of maple syrup in the whole dish.
Can I prep banana baked oatmeal the night before?: Yes — assemble the whole dish, cover, and refrigerate overnight, then bake in the morning adding about 5 extra minutes.