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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
I am obsessed with this oat recipe—it’s quick, easy, and high in protein. Originally, I made it as a dessert because it’s so satisfying, but now it’s become a breakfast staple for those busy mornings when you crave baked oats but don’t have the time. The texture is soft and moist, with chocolate chips adding bursts of sweetness, and the toppings make it even better.
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Combine oat flour, protein powder, baking powder, and water in a bowl until smooth.
Top the mixture with chocolate chips and microwave for 120 seconds.
Scoop the cooled oats into a separate bowl.
Add Greek yoghurt, berries, and maple syrup as toppings, then enjoy.
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The amount of water or milk needed will depend on the type of protein powder used. Adjust accordingly to achieve a smooth batter.
Using a whey-casein blend or vegan protein powder helps prevent the oats from becoming dry.
Can I use regular oats instead of oat flour?
Yes, you can blend regular oats into a fine powder to make oat flour.
What type of protein powder works best?
A whey-casein blend or vegan protein powder works well to keep the oats moist.
Can I substitute water with milk?
Yes, milk can be used instead of water for a creamier texture.
How do I prevent the oats from drying out?
Ensure the batter is smooth and adjust the liquid based on the protein powder used.
Can I make this recipe without a microwave?
Yes, you can bake the mixture in an oven at 180°C (350°F) for about 15 minutes.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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