Protein Pancake Oats (Print Version)

Fluffy baked oats rich in protein and cinnamon, delivering a wholesome and satisfying start to your morning.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats
02 - 1 teaspoon baking powder
03 - Pinch of salt
04 - 1 teaspoon ground cinnamon (optional)

→ Wet Ingredients

05 - 2 large eggs
06 - 3/4 cup milk (dairy or plant-based)
07 - 1/2 cup Greek yogurt
08 - 2 tablespoons maple syrup or honey
09 - 1 teaspoon vanilla extract

→ Protein

10 - 1 scoop vanilla or unflavored protein powder (about 1 ounce)

→ Optional Add-ins

11 - 1/2 cup blueberries, chocolate chips, or chopped nuts

# How to Make It:

01 - Heat oven to 350°F. Lightly grease an 8x8-inch baking dish.
02 - Blend oats into fine flour. Add baking powder, salt, and cinnamon; pulse to combine.
03 - Add eggs, milk, Greek yogurt, maple syrup, vanilla extract, and protein powder to the blender. Blend until smooth and creamy.
04 - Pour batter into prepared dish. Gently fold in any chosen add-ins like blueberries or nuts.
05 - Bake for 22 to 25 minutes or until the center is set and the top is lightly golden.
06 - Allow to cool briefly before slicing. Serve warm topped with fresh fruit, extra yogurt, or syrup if desired.

# Expert Advice:

01 -
  • It tastes like a cinnamon cake but actually keeps you satisfied for hours thanks to the protein and whole grains.
  • You only need one blender and one baking dish, which means minimal cleanup when you're still groggy in the morning.
  • The texture is impossibly fluffy and tender—nothing like dense, heavy oatmeal that sits in your stomach.
02 -
  • Don't skip blending the oats into flour—if you try to use them whole, you'll end up with a gritty, dense pancake that won't bake through properly.
  • The batter should look smooth and pourable, almost like thick pancake batter; if it's too thick, add a splash more milk.
  • Overmixing after you add the wet ingredients won't hurt anything, so don't stress about overdoing it—just blend until smooth.
03 -
  • Use a blender instead of a food processor—it creates a much smoother batter with no gritty bits.
  • If your protein powder is chocolate or vanilla flavored, you might want to use unflavored oat milk to let that shine instead of fighting with dairy milk.
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