How To Make Baked Oats soft and fudgy?

Balance your wet-to-dry ratio! The almond milk and peanut butter combo keeps this recipe perfectly moist and rich.

Can I make it ahead for meal prep?

Absolutely! This Healthy Oatmeal Bake holds up beautifully in the fridge — just slice, store, and reheat as needed.

What makes it a High Fiber Baked Oatmeal?

Rolled oats, flaxmeal, and hemp seeds together deliver 15g of fiber per serving — great for digestion and energy.

What makes this a High Protein Baked Oats recipe?

This recipe gets its impressive 15 grams of protein per serving from a combination of natural and clean protein sources — collagen peptides, hemp seeds, eggs, and peanut butter. Together, they provide a complete balance of amino acids and long-lasting energy without the need for protein powder.

High Protein Brownie Baked Oats { Sugar Free Option }

Description

These High Protein Brownie Baked Oats are a healthy, fiber-rich breakfast or dessert made with oats, hemp seeds, collagen, and cocoa — delicious, kid friendly, and perfect for meal prep.

Ingredients

Scale

DRY INGREDIENTS

2 cups rolled oats
2 Tablespoons hemp seeds
2 Tablespoons ground flaxmeal
1/3 cup cocoa powder
1/4 cup unflavored collagen peptides
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips + 2 Tablespoons for topping ( I use Lily's Milk Chocolate Baking Chips for a sugar free option)

WET INGREDIENTS

1 1/2 cups unsweetened almond milk (or milk of choice)
1/4 cup peanut butter
1/4 cup maple syrup (I use BE Sweet liquid by Body Ecology for a sugar free option)
2 large eggs
1 teaspoon vanilla

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Instructions

Pre-heat oven to 350 degrees Fahrenheit. Line an 8X8 baking dish with parchment paper.
In a large mixing bowl, whisk together wet ingredients: almond milk, peanut butter, sweetener, eggs and vanilla.
Add dry ingredients to wet ingredients: rolled oats, hemp seeds, flax meal, cocoa powder, collagen peptides, baking powder, salt and 1/2 cup chocolate chips. Whisk until well combined.
Pour mixture into baking pan. Top with remaining 2 Tablespoons of chocolate chips.
Bake for 25 minutes or until set. Allow to cool for 15 minutes before serving.

Notes

serve with 1/2 cup greek or Skyr yogurt and sliced strawberries for an extra 11 grams of protein.
Nutritional data is shown using Be-Sweet and Lilys Baking Chips
Cut into 6 squares for a high protein breakfast or 8 small squares for a grab and go or dessert

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Bake
Cuisine: American