High Protein Baked Oatmeal Bars Recipe

Introduction

These High Protein Baked Oatmeal Bars are a delicious and nutritious way to fuel your day. Packed with protein from whey and casein powders, plus wholesome oats and banana, they make a perfect grab-and-go breakfast or snack.

Ingredients

• 1 ½ cups rolled oats
• ½ cup vanilla whey protein powder
• ¼ cup casein protein powder
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1 ripe banana (mashed)
• 1 large egg
• ¾ cup unsweetened almond milk
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ cup creamy almond butter
• 1 scoop vanilla whey protein powder (for swirl)
• 2 tbsp unsweetened almond milk (for swirl)

Instructions

1. Step 1: Preheat your oven to 375 degrees F (190 degrees C). Line an 8×8 inch baking dish with parchment paper, leaving an overhang on the sides for easy lifting.
2. Step 2: In a large bowl, whisk together the rolled oats, vanilla whey protein powder, casein protein powder, baking powder, ground cinnamon, and salt until evenly combined.
3. Step 3: In a separate medium bowl, whisk the mashed banana, egg, almond milk, maple syrup, and vanilla extract until smooth and fully incorporated.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until all oats are moistened and mixture is evenly combined. Avoid overmixing for a tender texture.
5. Step 5: Transfer the oatmeal mixture into the prepared baking dish and spread it evenly with a spatula.
6. Step 6: In a small bowl, whisk together the almond butter, vanilla whey protein powder, and almond milk until smooth for the protein swirl.
7. Step 7: Dollop spoonfuls of the almond butter mixture over the oatmeal base. Use a knife or skewer to gently swirl it into the mixture.
8. Step 8: Bake for 25-30 minutes, or until edges are golden and a toothpick inserted in the center comes out mostly clean. Bars should feel firm when pressed.
9. Step 9: Let bars cool completely in the dish on a wire rack. Use the parchment overhang to lift the bars out, then cut into 9-12 squares before serving.

Tips & Variations

• Use natural peanut butter instead of almond butter for a different nutty flavor.
• Add chopped nuts or dark chocolate chips to the batter for added texture and taste.
• Make it vegan by substituting the egg with a flax egg and using plant-based protein powders.
• For extra sweetness, drizzle a little more maple syrup over the bars once cooled.

Storage

Store the baked oatmeal bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months — thaw overnight in the fridge before eating. Reheat in the microwave for 20-30 seconds if you like your bars warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different protein powders?

Yes, you can substitute vanilla whey and casein protein powders with any protein powder you prefer, such as plant-based blends. Just be aware that texture and flavor might vary slightly.

Are these bars gluten-free?

They can be gluten-free if you use certified gluten-free oats and protein powders. Always check labels to ensure all ingredients are gluten-free.

High Protein Baked Oatmeal Bars Recipe

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★★★★★

4.9 from 69 reviews

• Author: anna
• Total Time: 43 minutes
• Yield: 10 servings 1x
• Diet: Low Fat

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Description

These High Protein Baked Oatmeal Bars are a nutritious and delicious snack packed with protein from whey and casein powders, complemented by wholesome rolled oats and natural sweeteners. Perfect for a healthy breakfast or post-workout boost, these bars combine creamy almond butter swirls with cinnamon and banana for added flavor and texture.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups rolled oats
• ½ cup vanilla whey protein powder
• ¼ cup casein protein powder
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt

Wet Ingredients

• 1 ripe banana (mashed)
• 1 large egg
• ¾ cup unsweetened almond milk
• ¼ cup maple syrup
• 1 tsp vanilla extract

Protein Swirl

• ½ cup creamy almond butter
• 1 scoop vanilla whey protein powder
• 2 tbsp unsweetened almond milk

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Instructions

1. Preparation: Preheat your oven to 375 degrees F (190 degrees C). Line an 8×8 inch baking dish with parchment paper, ensuring an overhang on the sides for easy lifting.
2. Mixing Dry Ingredients: In a large bowl, combine the rolled oats, vanilla whey protein powder, casein protein powder, baking powder, ground cinnamon, and salt. Whisk these dry ingredients together until thoroughly combined, ensuring even distribution.
3. Mixing Wet Ingredients: In a separate medium bowl, whisk together the mashed banana, large egg, ¾ cup unsweetened almond milk, maple syrup, and 1 tsp vanilla extract. Continue whisking until the mixture is smooth and fully incorporated.
4. Combining and Spreading: Pour the wet ingredients into the bowl with the dry ingredients. Stir well until the rolled oats are completely moistened and everything is evenly combined. Ensure all oats are hydrated for a tender texture, but avoid overmixing. Transfer the oatmeal mixture to your prepared baking dish and spread it out evenly with a spatula.
5. Creating the Protein Swirl: In a small bowl, whisk together the creamy almond butter, 1 scoop vanilla whey protein powder, and 2 tbsp unsweetened almond milk until you have a smooth and creamy mixture for the protein swirl.
6. Swirling and Baking: Dollop spoonfuls of the almond butter swirl mixture over the top of the oatmeal base in the baking dish. Using a knife or a skewer, gently swirl the almond butter into the oatmeal base. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean. The bars should feel firm to the touch when gently pressed.
7. Cooling and Cutting: Once baked, let the High Protein Baked Oatmeal Bars cool completely in the dish on a wire rack before lifting them out using the parchment paper overhang. This step prevents them from falling apart. Once cool, cut them into 9-12 squares.

Notes

• Use ripe bananas for natural sweetness and moisture.
• You can substitute almond milk with any other plant-based milk or dairy milk if preferred.
• For a nut-free version, replace almond butter with sunflower seed butter.
• Store bars in an airtight container in the refrigerator for up to 5 days.
• These bars can also be frozen for up to 3 months; thaw before eating.
• Adjust the maple syrup quantity to taste or swap with honey if not vegan.
• Ensure not to overmix after combining wet and dry ingredients to maintain a tender texture.

• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: high protein oatmeal bars, baked oatmeal bars, healthy snacks, protein bars, whey protein recipe, casein protein bars, almond butter swirl, baked snacks