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Wonderful baked oats without banana is made with simple, nutritious ingredients for an easy, protein-packed, satisfying breakfast that both kids and adults will love! This recipe is great to make ahead and reheat all week for a warm and comforting start to your mornings.

Baked oats without banana in a casserole dish.

This baked oats without banana recipe is one of my all-time favorite breakfast options. If you’ve never tried baked oatmeal, you’re in for a real treat. Instead of cooking the oatmeal on the stovetop or in the microwave, you bake the oats in the oven.

They turn out soft, creamy, and chewy. The texture is similar to bread pudding that isn’t overly sweet. This baked oatmeal with protein powder is super satiating and will keep you full for hours. I especially love it during the colder months. A piping hot bowl of baked oats on a chilly morning is so cozy and comforting!

This is also a great make ahead recipe! You can make this on Sunday and have a ready-to-go breakfast for busy weekday mornings. Plus, the whole family loves baked oatmeal, especially when everyone can customize their bowls with their favorite toppings!

Why you’ll love this recipe

Great make ahead breakfast: With just 15 minutes of prep time, you can have a delicious breakfast that’s easy to reheat!
It’s good for you: All of the ingredients in this recipe are packed with nutrition, from the oats and apple to all of the seeds and Greek yogurt. It’s packed with protein, fiber and healthy fats, and will keep you fueled for hours.
So delicious: This baked oats without banana tastes so amazing! The flavor of apple and maple with the hearty nuts and seeds is perfect for this time of year, or anytime of year!

Ingredient highlights

This easy baked oats without banana recipe uses simple ingredients with nutritional boosters, like hemp seeds, chia sees and flax seeds. Here’s everything you’ll need to make it:

Rolled oats: I like to use these gluten free sprouted rolled oats as the base of the recipe.
Protein powder: I recommend Equip, Whey or Collagen. I don’t recommend Orgain or protein with a grainy texture. Use your favorite!
Nuts: For nutty crunch, you’ll need chopped walnuts or pecans.
Seeds: This oatmeal recipe uses a mix of hemp seeds, pumpkin seeds, chia seeds and flax seeds for a boost of healthy fats, omegas and minerals.
Warm spices: Ground cinnamon and ground ginger for cozy flavor.
Sea salt: A small amount brings out all of the delicious flavors.
Unsweetened almond milk: Gives the oats plenty of moisture and the right texture. You can really use any milk you like best.
Greek yogurt: Adds moisture and extra protein.
Eggs: Adds protein and binds the ingredients together.
Butter: Just 4 tablespoons of melted unsalted butter will add richness.
Maple syrup: To naturally sweeten the oats.
Vanilla extract: For a warm, hint of sweet flavor.
Apple: You’ll need one apple to grate. Use a granny smith apple for more of a tart flavor or a gala or pink lady for a sweeter flavor.

Substitutions and variations

These baked oats without bananas dish is super easy to customize with different ingredients and add-ins. Here are some options we suggest:

Fresh fruit: For bursts of sweetness, stir 1/2 to 1 cup blueberries, strawberries, cherries, diced pears, even sliced banana if you want.
Canned coconut: Substitute the almond milk with canned coconut milk for a richer, custard-like baked oats.
Dairy free: To make this recipe dairy free, use a plant-based yogurt, milk and protein powder.
Toppings: Customize your oatmeal with your favorite toppings like berries, chopped nuts, a drizzle of maple syrup, a splash of milk, shredded coconut or almond butter.

Recipe steps

This high protein baked oatmeal is so simple to throw together! Here’s how to make it:

Prep: Preheat your oven to 350°F (175°C). Grease a 9×12 baking dish or line it with parchment paper.
Mix dry ingredients: In a large bowl, combine the oats, protein powder, chopped walnuts or pecans, hemp seeds, pumpkin seeds, chia seeds, cinnamon, flax seeds, salt, and ground ginger. Stir until evenly mixed.
Mix wet ingredients: In a separate bowl, whisk together the almond milk, Greek yogurt, eggs, melted butter, maple syrup, vanilla, and grated apple until well combined.
Combine: Pour the dry mixture into the wet ingredients and stir until everything is evenly incorporated.
Bake: Pour the mixture into the prepared baking dish and spread it evenly. Bake in the preheated oven for 35 minutes for a more custard-like texture, or 45 minutes for a firmer texture.
Serve: Allow the baked oats to cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature!

Tips and FAQs

Type of oats: For this recipe, you need to use rolled oats for the best results. The ratio of ingredients would be different for quick oats or steel-cut oats.
Let it cool before serving: It’s best to let this cool for 10 minutes before serving. The flavor will intensify in those few minutes out of the oven. The texture will also firm up some.

Storing/freezing/reheating

Storing leftovers: Place any leftover baked oatmeal in an airtight container and store in the fridge for up to 4 days. Reheat individual slices in the microwave for 30-60 seconds.
To freeze: Once completely cool, wrap individual servings in plastic wrap and then tinfoil, and store in the freezer for up to about 3 months. When you’re ready to eat, unwrap it and place it on a microwave-safe dish and microwave in 30 second intervals for 1-2 minutes. If you wrap and freeze the entire baked oatmeal for later, reheat it in the oven, covered with foil, for 20-25 minutes at 350ºF.

Other healthy breakfast recipes you’ll love

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