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Monday, July 6, 2015

Recipe: Banana Baked Protein Oatmeal

Healthy Banana Baked Protein Oatmeal Recipe | low fat, gluten free, high protein, clean eating, lower carb, healthy

I loveeeeeeeee cooking, however, when it comes to breakfast time I'm actually really lazy. You see, I wake up of a morning, make Jesse breakfast and pack his lunch if it's a work day and by the time I'm finished that, my stomach is grumbling and all I want is breakfast, a cup of tea and bible time. 

That's why I always fall back on quick and easy breakfast options; breakfast bakes and overnight oats being my absolute favourite because the preparation is all done in advance!

Healthy Banana Baked Protein Oats Recipe  low fat, gluten free, high protein, clean eating, lower carb, healthy, freezer friendly

But it can't just be easy. I also want my breakfasts to be nutritious and delicious with a protein punch to give me energy for my busy day ahead. That's why Proats have been making a regular appearance in the SIL house. 

Proats? It's just short for protein oats and this Banana Baked Protein Oatmeal Recipe is our absolute favourite

Packed with protein, whole grains and healthy fats; this protein baked oatmeal recipe is a complete breakfast that can be made in advance and even frozen for a quick breakfast treat. You can eat it on its own or do what I do and top it with a dollop of peanut butter for the ultimate breakfast. 

This recipe does use protein powder, however, you can also use peanut flour for a protein packed Peanut Butter and Banana Protein Baked Oatmeal instead!

So let me share the recipe with you! >> 

High Protein, Gluten Free, Healthy, Low Fat, Breakfast
Yield: 4-16 serves

Baked Banana Protein Oatmeal

This Healthy Banana Baked Protein Oatmeal Recipe is packed with protein and the perfect make-ahead breakfast on the go! It can be frozen and is also low fat, gluten free, high protein, clean eating friendly, refined sugar free and seriously delicious!
prep time: 10 minscook time: 35 minstotal time: 45 mins


  • 1 cup (90g) gluten free rolled oatsor gluten free quick oats *see notes
  • 1/2 cup (ours was 60g**) protein powder
  • 1 tsp baking powder
  • 2 medium bananas, mashed (about 250g/just over a cup mashed)
  • 1 tbsp vanilla extract
  • 1/2 cup (120g or 4 large) egg whites
  • 1 cup milk of your choice (we use unsweetened almond)
  • Optional: choc chips/nuts/spices of your choice


  1. Preheat oven to 180C/350F
  2. Grease and/or line a 8" square or round tin and set aside
  3. Mash your banana in a medium mixing bowl and add in all of your other ingredients, mixing until combined.
  4. Pour your oatmeal mix into your baking dish and bake for 20-35 minutes, or until cooked through.
  5. Once baked, allow to cool slightly before cutting and serving. I actually like mine cold so I usually pop the whole batch in the fridge once it's cool and then slice it in the morning.
  6. This will keep for 2-3 days in the fridge or can be frozen in slices in individual zip lock or freezer bags and then defrosted as needed (I just take one out the night before and leave it in the fridge and it's ready to go in the morning!)
  7. Top with nut butter, eat as is or serve however you fancy!


*Find out more about oats on a gluten free diet at . If you can't tolerate oats you can replace them with quinoa flakes, however, the taste and texture will be different.

**All protein powders differ in weight so be sure to measure by cup. 

If you like things really sweet, you may want to add some maple syrup or sugar into the recipe (but you may not need to do this if your protein powder is sweetened). If using a liquid sweetener, just take out an equal amount of the milk to account for it!
Created using The Recipes Generator

But tell me, what's your favourite breakfast at the moment?

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  1. Favorite breakfast is oatmeal mixed with quinoa flakes and topped with chocolate tahini!

  2. What is the nutritional value for this recipe?

    1. Hi there,
      I don't have the nutritional info for this recipe, but you could work it out using an app like MyFitnessPal and inputting the ingredients you use :)

  3. Do you blend the oats into flour first?

    1. No you don't! Just use rolled or quick cooking oats and leave them as is.

  4. Made this with vanilla whey (and left out the vanilla extract) and it was great! None of the usual weird chewiness of protein baked oats and scratched my banana bread itch. I wanted some nuttiness, but without too much extra fat, so I crumbled in some bagged roasted chestnuts. It was great!


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