These Sugar Cookie Protein Baked Oats are like having a giant sugar cookie for breakfast, but with zero guilt. Baked oats are great for breakfast because they are filling and packed with whole grains, antioxidants, and fiber. These oats are only 379 calories and have 41 GRAMS OF PROTEIN! These oats can be prepped in just 10 minutes. To really top these off, I love to use the Oat Haus Sugar Cookie Granola Butter! You can even prepare and/or bake these ahead of time to grab and go in the morning. If you like baked oats, be sure to try my Blueberry Jam Protein Baked Oats as well.
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Why Is Consuming Protein Important?
- Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies! When I have protein baked oats for breakfast, they keep me full until lunch and I don’t crave snacks at all.
- It boosts your metabolism & increases fat burning.
- It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren’t going to see much of a difference! It is also great for maintaining your muscle mass.
- It can be linked to a lower your blood pressure.
Reasons To Love These Oats
- High Protein: There are a whopping 41 GRAMS of protein in these!!
- Filling: Because they are high in protein and full of whole grains, you will stay full until lunch and not crave any snacks!
- Delicious: I mean come on, I have to state the obvious.
Ingredients
- 1/4 cup old fashioned rolled oats
- 1/3 cup unsweetened almond milk
- 1/4 cup plain, nonfat Greek yogurt
- 1 large egg
- 1 tbsp. granola butter (or nut butter of choice) – Granola butter is a great nut free alternative. I used the Sugar Cookie flavored Granola Butter by Oat Haus. Use the code Use the code Use the code COOKINGKATIE for a discount on granola butter here!!
- 30g protein powder – I used the natural vanilla protein powder by Prozis. Use the code “KATIE10″ for 10% off!
- 1/4 tsp. baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
Instructions
- Preheat your oven to 350°F. Spray a 10-12 oz. oven safe ramekin with nonstick spray and set aside.
- Blend all ingredients for the oats together in a small blender (such as a Ninja nutribullet) until smooth.
- Pour your oat mixture into your prepared ramekin.
- Bake for 25 minutes, or until a toothpick comes out clean. Top with granola butter or anything else you would like!
Optional Substitutions
For the Egg:
Feel free to substitute this for 3 tbsp egg whites, or if you can’t have eggs, there are lots of egg substitutions out there!
For the Almond Milk:
Use any milk that you would like! Almond milk is my favorite because I personally have a food sensitivity to lactose and almond milk is very low in calories.
For the Protein Powder:
The whole point of these oats are to be low calorie and high protein…BUT if you do not like using protein powder or are not interested in having protein in your oats, you can omit the protein and just use less almond milk. Or, you could use the same amount of milk and more oats!
Can I Prepare These Ahead of Time?
Yes and they are just as good reheated! You can make these baked oats the night before, cover your ramekin, and place in the fridge overnight. If you are making these the night before, I would keep the topping and add it on the oats after you warm them up so it does not melt away in the microwave! When you are ready to enjoy them in the morning just pop them in the microwave for about 45 seconds. You can keep your oats in the fridge for up to 4 days. Sometimes I will make 3-4 different flavors of baked oats at once to enjoy throughout the week.
Can You Make These In The Microwave?
You definitely can make these in the microwave. I personally feel like in the microwave oats get more of a spongy texture and I prefer to bake them to taste more like a cake, but if you are in a time crunch you can definitely microwave them! Just blend all of the oats ingredients together and microwave them for 45 seconds.
What Kind of Ramekin Do You Use?
I use a 12 oz. oven-safe ramekin but you can use any kind that is between 10 and 12 ounces. Mine is a little large! Here’s a great set that you can get off of Amazon.
Check Me Out on Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Sugar Cookie Protein Baked Oats
These Sugar Cookie Protein Baked Oats are like having a giant sugar cookie for breakfast, but with zero guilt. Baked oats are great for breakfast because they are filling and packed with whole grains, antioxidants, and fiber. These oats are only 379 calories and have 41 GRAMS OF PROTEIN! These oats can be prepped in just 10 minutes. To really top these off, I love to use the Oat Haus Sugar Cookie Granola Butter! You can even prepare and/or bake these ahead of time to grab and go in the morning.
Ingredients
For the Oats
Instructions
-
Preheat your oven to 350°F. Spray a 10-12 oz. oven safe ramekin with nonstick spray and set aside.
-
Blend all ingredients for the oats together in a small blender (such as a Ninja nutribullet) until smooth.
-
Pour your oat mixture into your prepared ramekin.
-
Bake for 25 minutes, or until a toothpick comes out clean. Top with granola butter or anything else you would like!
Servings 1
- Amount Per Serving
- Calories 379kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 3.5g18%
- Cholesterol 182.5mg61%
- Sodium 779mg33%
- Total Carbohydrate 28.7g10%
- Dietary Fiber 4.7g19%
- Sugars 5.3g
- Protein 41.2g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
