High Protein Chocolate Baked Oats

If you love a chewy, hearty texture and don’t feel like busting out the blender, these Double Chocolate Protein Baked Oats are calling your name. They bake up like soft oat bars—thick, satisfying, and just sweet enough to feel like a treat. With 10 grams of protein per slice, they’re perfect as a grab-and-go breakfast, post-workout snack, or even a healthy dessert when the chocolate cravings hit. No blender, no fuss—just wholesome ingredients and melty chocolate chips in every bite.

Why this recipe rocks

No blender needed – Just stir and bake.

10g protein per slice – Perfect for breakfast, snacks, or a post-workout bite.

Double chocolate vibes – Cocoa + chocolate chips = rich, fudgy flavor without being overly sweet.

Hearty, oat-bar texture – Chewy, filling, and way more satisfying than a protein bar.

Ingredients you’ll need

• Oats: Go with rolled oats for a chewy, hearty texture that holds up in the oven.
• Eggs: These help bind the bake and add a little protein boost.
• Milk: Any kind works—almond, oat, dairy, whatever you have on hand.
• Honey: Just enough natural sweetness. You can swap it out for maple syrup or leave it out if your protein powder is already sweet.
• Bananas: Use super ripe ones for the best sweetness and texture.
• Protein Powder: Chocolate gives it that double chocolate vibe, but vanilla works too if that’s what you’ve got.
• Baking Powder: Helps it rise so it’s not dense.
• Vanilla Extract: Optional, but adds warmth and depth.
• Cocoa Powder: Use unsweetened cocoa for that rich chocolate flavor.
• Chocolate Chips: Essential. Toss some inside and sprinkle more on top for melty goodness.

How to make the chocolate baked oats

1: Preheat the Oven: Preheat your oven to 350°F (175°C).

2: Add the Dry Ingredients: Grease an 8×8-inch baking dish. Add in the oats, protein powder, baking powder, and cocoa powder.

3: Mix the Wet Ingredients: In a large bowl, mash the bananas. Add eggs, milk, Greek yogurt, honey, and vanilla extract. Pour into the dry ingredients stir until fully combined, then fold in the chocolate chips

4: Bake: Top with a few extra chocolate chips. Bake for 25–30 minutes, or until the center is set and a toothpick comes out mostly clean.

5: Serve: Let it cool for 5–10 minutes before slicing. Enjoy warm, or drizzle with honey or a spoonful of yogurt for extra richness.

Macros & Nutrition Breakdown Per Serving

Note: These macros are based on the exact ingredient amounts listed above and a serving size of 1/6th of the recipe. (These values are estimates and can vary depending on the exact ingredients used and portion sizes.)

• Calories: 145
• Protein:10g
• Carbs: 21g
• Fat: 3g
• Fiber: 2g

Meal Prep and Storage Tips

• Meal Prep: This recipe makes about 6 squares. Perfect for prepping breakfast or snacks ahead of time.
• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap each slice individually and freeze for up to 2 months. Reheat in the microwave for 30–60 seconds or enjoy cold on busy mornings.

More Recipes You’ll Love

Chocolate Protein Baked Oats (Blended)

Chickpea And Red Pepper Frittata Recipe

Quick Yogurt Oats (A Speedy Sub for Overnight Oats)

If you make this, please tag @thatproteinlife on IG or use #ThatProteinLife —I love seeing your gym girlies’ creations.