Save I discovered this recipe on a rushed Tuesday morning when I'd grabbed protein powder at the store but completely forgotten to meal prep. Standing in front of the pantry at 6 AM, I stared at oats and eggs and thought, what if I just baked them together? That first pan came out fluffy and golden, somehow more like a cake than breakfast, and I realized I'd stumbled onto something that would become my go-to whenever I needed something filling that didn't feel like I was eating in a rush.
I made this for my roommate on a Sunday when she was stressing about her gym routine, and watching her face when she realized it was mostly oats and protein was worth every minute of prep. She asked for the recipe immediately and started making it every other day, eventually texting me photos of different variations she'd added chocolate chips to.
Ingredients
- Rolled oats (1 cup, 100 g): Blend these first until they turn into flour—this is the secret to the fluffy, cake-like texture instead of dense oat cake.
- Large eggs (2): These provide structure and richness, so don't skip them or substitute with flax eggs unless you're going fully vegan.
- Greek yogurt (1/2 cup, 120 g): The tanginess cuts through sweetness and adds creaminess, plus it boosts the protein without a chalky taste.
- Milk (3/4 cup, 180 ml): Use whatever you have on hand—dairy makes it richer, but almond or oat milk work beautifully.
- Protein powder (1 scoop, 30 g): Vanilla or unflavored work best; chocolate powder will throw off the flavor balance unless you're intentionally making a chocolate version.
- Maple syrup or honey (2 tbsp, 30 ml): This sweetens everything evenly, and maple gives a subtle warmth that honey can't quite match.
- Vanilla extract (1 tsp): A small amount goes a long way here, so measure it out rather than pouring freely.
- Baking powder (1 tsp): This is essential for lift—without it, you'll end up with a dense slab.
- Salt (pinch): Just a tiny pinch to keep things from tasting flat and one-dimensional.
- Ground cinnamon (1 tsp, optional): If you add it, the whole kitchen smells like a bakery, so consider it mandatory.
- Blueberries, chocolate chips, or nuts (1/2 cup, 75 g, optional): Fold these in gently right before baking so they distribute evenly instead of sinking to the bottom.
Instructions
- Heat your oven and prepare:
- Preheat to 350°F (175°C) and grease your 8x8-inch baking dish with a little butter or oil so nothing sticks. This step only takes a minute but saves you from frustrated scraping later.
- Turn oats into flour:
- Pour rolled oats into the blender and blend on high for about 30 seconds until they look like flour with a slightly coarser texture. You're not making oat powder—you want it a bit grainy so the final texture has character.
- Combine the dry base:
- Add baking powder, salt, and cinnamon to the oat flour and pulse just a few times to mix them through evenly. Over-blending here doesn't hurt, but you're aiming for a quick combine.
- Build the wet mixture:
- Crack in eggs, pour milk and yogurt, add maple syrup, vanilla, and protein powder, then blend everything on high for 45 seconds to a minute until completely smooth. The batter should look like thick pancake batter, not chunky.
- Pour and fold:
- Transfer the batter into your prepared baking dish, then gently fold in any add-ins like berries or chocolate chips using a spatula. This gentle touch keeps everything suspended instead of clumping in one corner.
- Bake until set:
- Slide into the oven for 22–25 minutes until the center no longer jiggles when you shake the pan and the top has turned a light golden color. You can insert a toothpick in the center and it should come out mostly clean with just a crumb or two clinging to it.
- Cool and serve:
- Let it sit in the pan for 5 minutes before slicing—this lets it firm up slightly so pieces hold together. Serve warm with fresh fruit, a dollop of yogurt, or a drizzle of honey.
Save The moment I knew this recipe was a keeper was when my friend brought her partner over and he ate three generous slices, then asked if I sold these. It wasn't fancy or Instagram-worthy, but something about the combination of wholesome and indulgent made it feel like a gift on a regular morning.
Flavor Combinations That Work
The vanilla-cinnamon base is neutral enough to support almost any direction you want to take it. Blueberries and a tiny splash of lemon zest is bright and spring-like, chocolate chips with a pinch of sea salt makes it feel like dessert masquerading as breakfast, and walnuts with a bit of maple really lean into the cozy breakfast vibe. I've even stirred in a spoonful of almond butter into the wet mix before blending, which adds richness without needing to add extra liquid.
Make-Ahead Magic
You can prep the dry ingredients in a jar the night before, then just blend everything wet and combine them in the morning—saves you maybe 3 minutes, but it's one less thing to think about before coffee. The baked pancake also keeps in the fridge for about 4 days wrapped in foil, so making a full batch on Sunday and slicing off what you need throughout the week is absolutely legitimate breakfast strategy.
Adjustments for Your Preferences
If you want it less sweet, reduce the maple syrup to 1 tablespoon and let the cinnamon do more of the flavor work. For extra protein without changing texture, stir in another half scoop, but add a splash more milk since the powder absorbs liquid. If your blender is underpowered, let wet ingredients sit in the pitcher for 5 minutes before blending so they soften slightly.
- Vegan version: Replace eggs with a flax egg (1 tbsp ground flax mixed with 3 tbsp water per egg) and use plant-based yogurt and milk, then proceed exactly as written.
- Chocolate lover's version: Swap 2 tablespoons of the protein powder for cocoa powder and increase maple syrup to 2.5 tablespoons since cocoa is bitter.
- Gluten-free needs: Use certified gluten-free oats and a protein powder labeled gluten-free, since standard oat processing sometimes introduces cross-contamination.
Save This recipe transformed my mornings from rushed and hungry into actually nourishing, and it taught me that sometimes the best ideas come from standing in front of an open pantry with no plan. Every time I bake a pan, I think about that Tuesday morning and how a happy accident became something I make all the time.
Recipe Questions
- → Can I use plant-based milk in this dish?
Yes, both dairy and plant-based milk varieties work well, maintaining moisture and flavor.
- → How does the protein powder affect the texture?
Protein powder enhances the batter’s richness and helps create a fluffy, dense texture once baked.
- → What are good optional add-ins for variety?
Blueberries, chocolate chips, or chopped nuts add flavor and texture without overpowering the dish.
- → Can this be made vegan?
Replace eggs with flax eggs and use plant-based yogurt and milk to create a vegan-friendly version.
- → What tools are recommended for preparation?
A blender is essential for achieving a smooth batter; a baking dish and oven complete the process.