This egg-free protein-baked oatmeal is like a breakfast I love to keep on hand. It is naturally sweetened with bananas and pure maple syrup, completely egg-free, gluten-free, and dairy-free. Tested to the point of absolute certainty, this allergy-friendly recipe is a lifesaver of MakeAhead, delicious and satisfying, yet keeping you stress-free in the morning. If you’re looking for both healthy and reliable breakfasts, this is for you.
Thinking about Oriana’s recipes
As an allergy mom, I know how stressful mornings I can do when you’re trying to get everyone out the door with a safe and filled breakfast. For years I struggled to find recipes that I worked without eggs, but even so, my kids were happy until lunch. That’s why I created this recipe. I wanted something viable on a busy weekday, but I was still nourished enough to make me feel good about what I was offering.
This egg-free grilled oatmeal is soft, cozy, packed with flavour and has been tested over and over in my kitchen until it is packed with a single egg-free protein. It will be one of the family recipes that we all come back to over and over, and I’m so excited to share it with you. You can cook it once and enjoy it all week. Just warm up the slices in the microwave, drizzle with a bit of nut butter, and breakfast is ready in under a minute.
Why would you like to try my recipe?
Required materials, replacements, notes
Scroll down to the recipe card for all the details including measurements and instructions
Bananas: The Ripe, the better – they add natural sweetness and moisture. Classic Rolled Oats: Use certified gluten-free if necessary. They give an oatmeal structure. Flavorless Protein Powder: Increases protein content to keep you full. Choose what you already like. Unlike some protein powders, I add a significant protein boost (20g per serving) while keeping the baked goods soft and soft rather than chalk. Hemp seeds: a little extra protein and healthy fats. Chia seeds or flaxseeds also work. Baking powder: helps oatmeal to bake fluffy rather than thick. Ground Cinnamon: Adds warmth and cozy flavour. Milk: Use dairy or non-dairy products (almonds, oats, or soy all work well). Butter or neutral oil: adds richness and helps keep the oatmeal moist. If it is dairy free, use coconut oil or vegan butter. Maple syrup: A natural sweetness that is beautifully paired with bananas and oats. Pure Vanilla Extract: Roll all flavors.
This recipe is suitable for most dietary needs as it naturally contains no eggs, wheat/gluten, nuts, peanuts, soy, sesame, fish, shellfish, and shellfish, but always check out the hidden allergen labels.
Dairy-free: To make this recipe dairy-free, you can easily replace dairy ingredients for non-dairy alternatives.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post (scroll down) for exact quantities and detailed instructions.
Step 1 – Mash the banana
Step 2 – Mix everything else
Step 3 – Bake
Recipe Tips for Success
➤ Potential recipe challenges and pro tips:
It may get too dry or too wet. If the oatmeal is too dry or too mushy, it can be the size of a banana or the type of oat used. Pro Tip: Use an old-fashioned roll shop (not quick oats) to use the best textures and make sure your bananas are medium/large and very ripe. Protein Powders that Overwhelm the Flavor: Some protein powders can taste Cholki. Pro Tip: Stick to the flavorless vanilla protein powder you already enjoy and don’t overpack the scoop. Non-sweet: Bananas may have different sweetness. Pro Tip: Taste the batter before baking and adjust the maple syrup to your liking. Mash your bananas well and don’t end up in large chunks of freshly baked oatmeal. Let cool for at least 10 minutes before slicing. This helps to harden. For the best texture, reheat leftovers in the microwave with a splash of milk.
Variations and additions
Add blueberries, raspberries, or diced apples to a fruity flavour. Sprinkle finely chopped coconut or chopped nuts on top before baking.
Provide suggestions
We love to warm up this freshly baked oatmeal and serve maple syrup drizzle or a spoonful of yogurt on top. For kids, I sometimes sprinkle some chocolate chips or cinnamon sugar. Breakfast will make you feel special!
Storage and Freeze Instructions
Storage: Cover leftovers in the fridge for up to 5 days.
Freeze: Slice into squares, wrap individually, and freeze for up to 2 months. Reheat in the microwave or oven until warmed.
FAQ
Try these egg-free oatmeal recipes next!
Recipe Card
Egg-free protein baked oatmeal
This egg-free protein-baked oatmeal is easy, nutritious and made with simple ingredients you may already have. Naturally sweetened with bananas and maple syrup, egg-free, gluten-free, and sometimes dairy-free. Tested to your absolute certainty, this makeup recipe is a stress-free, healthy breakfast that you need repeatedly.
Post the step-by-step photos above or look at the step-by-step photos on your recipe cards. They will walk you through the process and make everything very clear! Click the camera icon button on the right to show or hide it. If you prefer a clean copy, turn it off before printing!
Protein Powders: When it comes to baking, not all protein powders work the same way. Casein Protein Powder is my fascinating as it blends smoothly into the batter, adds structure without drying, and keeps baked oatmeal soft and fluffy. Unlike whey, which can make rubbery or plant-based powders in baked goods, it can sometimes be rough or have a different flavor, but casein holds beautifully in cooking and baking. Plus, using a flavorless version will keep the flavor neutral, which will sparkle the natural flavor of your recipe.
Storage: Cover leftovers in the fridge for up to 5 days.
Freeze: Slice into squares, wrap individually, and freeze for up to 2 months. Reheat in the microwave or oven until warmed
Food Allergy Swap:
This recipe is suitable for most dietary needs as it naturally contains no eggs, wheat/gluten, nuts, peanuts, soy, sesame, fish, shellfish, and shellfish, but always check out the hidden allergen labels.
Dairy-free: To make this recipe dairy-free, you can easily replace dairy ingredients for non-dairy alternatives.
Recipe Tips for Success:
➤ Potential recipe challenges and pro tips:
It may get too dry or too wet. If the oatmeal is too dry or too mushy, it can be the size of a banana or the type of oat used. Pro Tip: Use old-fashioned rolled oats (not quick oats) to use the best textures and make sure your bananas are medium/large and very ripe. Protein Powders that Overwhelm the Flavor: Some protein powders can taste Cholki. Pro Tip: Stick to the flavorless vanilla protein powder you already enjoy and don’t overpack the scoop. Non-sweet: Bananas may have different sweetness. Pro Tip: Taste the batter before baking and adjust the maple syrup to your liking.
➤ Additional Tips:
Mash your bananas well and don’t end up in large chunks of freshly baked oatmeal. Let cool for at least 10 minutes before slicing. This helps to harden. For the best texture, reheat leftovers in the microwave with a splash of milk.
➤ Variations and Additions:
Add blueberries, raspberries, or diced apples to a fruity flavour. Sprinkle finely chopped coconut or chopped nuts on top before baking.
calorie: 369kcalcarbohydrates: 51gprotein: 16gfat: 14gSaturated fat: 5gPolyunsaturated fat: 5gJanuary Saturated Fat: 3gTrans Fat: 0.2gcholesterol: 20mgsodium: 240mgpotassium: 440mgfiber: 6gsugar: 17gVitamin A: 328iuVitamin C: 3mgcalcium: 248mgiron: 3mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
(TagstoTranslate) Breakfast (T) Easy recipes (T) Egg-free (T) Egg-free (T) Oatmeal (T) Protein
