High Protein Oatmeal Casserole

Looking for an easy, make ahead breakfast that the whole family will like?
This High-Protein Oatmeal Casserole is perfect and if your family is like mine, this will become a favorite for years to come.
My two boys love eating this for breakfast on school days to give them an extra brain boost their day. It also works really well for a weekend brunch party.

This Oatmeal Casserole is So Customizable
This recipe has a very simple base which can be customized to fit almost any dietary need:
- Gluten Free Oats can be used.
- Non-dairy milk is perfect for this recipe.
- It is easy to add even more superfoods than the chia and flax.
- Make it even higher in protein by adding nuts or nut butter.
- Coconut Oil is a great substitution for butter.
- Add just about whatever fruit (fresh or frozen) you have around.
and So versatile!!
You can make this on a Sunday and have it for several days! It’s perfect to bring to a brunch for kids of all ages.
This High Protein Oatmeal Casserole can be sliced up in individual servings and frozen for a quick on the go breakfast.(Think slices like it’s banana bread.)
How much protein is in one serving?
I am not a nutritionist, but if you add up all the protein in the eggs, the oats, the protein powder, chia seeds and flax it comes to roughly 200 grams of protein for the entire pan! So, if you eat about 1/10th of the recipe you will get a good 20 grams of protein.
Smear nut butter on your piece and you will get another 7 to 10 grams of protein.

High Protein Oatmeal Casserole Ingredients
You probably already have a lot of these ingredients at home. This oatmeal casserole can be made with lots of different add-ins, as well, so things never get boring.
Organic Oats: We like to keep the chemicals out of our food so we opt for organic ingredients whenever possible.
Eggs: We love pasture raised, but whatever your budget allows for works. You can always add a few more eggs to beef up the protein, as well.
Whole Milk, Unsweetened Yogurt: If you are soaking your oats, which we highly recommend, you’ll need the full fat, no sugar version of regular or greek yogurt.
Butter or Coconut Oil: These are completely unterchangable, just up to your preference or what you have on hand.
Protein or Collagen Powder: You can use two to three scoops of your favorite protein powder. We love SunWarrior Protein Powder and Perfect Collagen Powder to give this oatmeal a big protein boost that goes unnoticed by even the pickiest of eaters.

make this oatmeal Casserole your original creation
You can completely build your own version of this high protein oatmeal – there are so many options for add-ons.
We have tried these add-ons for our oatmeal with lots of success:
- Superfoods like chia, flax, hemp seeds, pumpkin seeds
- Different protein or collagen powders
- Pureed or chopped dates
- Fresh or frozen fruit, like apples, peaches, or berries
- Chocolate chips
- Mini-marshmallows
- Nut butters
- Dried fruit, like raisins or dried cherries
before you make your first batch of high protein oatmeal.
Consider soaking the oats the night before. Soaking grains breaks down the oats so they are easier to digest.
Seeds are mean to pass thru the digestive system without being broken down. Soaking them in an acidic substance will help them break down, so your body can get more of the nutrients from them.
Mixing the yogurt and the oats the night before is an easy way to allow this process to happen.
Soaking is optional and you can just do all of the steps at the same time, if you’d like.

High Protein Baked Oatmeal Casserole
Ingredients
Method
- Soak oats overnight to make them more digestible. Mix oats and plain yogurt thoroughly in a 9" by 13" pan. Cover with a dishtowel and place on your counter overnight. Read more about soaking grains, here.
- In the morning, uncover the oats and mix the remaining ingredients right in the glass pan. Use a potato masher to mix well.
- Bake in a preheated 350 degree oven for about 40 mins or until cooked in the middle. May get a nice crusty brown edge.
- Let sit for a bit to cool and slice up to serve about 10 to 12 people.
Notes
We ate this every week for years!
I hope this becomes a staple in your breakfast rotation as it did for us for years!! You will soon be able to make this from memory.