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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
