High-Protein Banana Walnut Baked Oatmeal
Nutrition per serving
Ingredients
- 3 ripe bananas (2 mashed + 1 sliced)
- 250g low-fat cottage cheese
- 3 eggs
- 120ml milk
- 250g rolled oats
- 60g walnuts, roughly chopped and toasted
- 3 tbsp honey or maple syrup
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp coconut oil or melted butter, for the dish
- Greek yogurt, to serve (optional)
Instructions
Heat the oven to 180°C (350°F). Grease a 20cm baking dish with the coconut oil or butter.
Mash 2 bananas in a large bowl. Whisk in the cottage cheese, eggs, milk, honey, vanilla and cinnamon until mostly smooth.
Fold in the oats, baking powder, salt and half the walnuts. Pour the batter into the dish.
Arrange the sliced banana on top, scatter over the remaining walnuts, and bake 28–32 minutes until golden and set in the center.
Cool 10 minutes — the bake firms up as it rests. Slice and serve warm with Greek yogurt and an extra drizzle of honey.
For meal prep, refrigerate slices up to 5 days and reheat in the microwave or oven.
Baked oatmeal is the lazy cook's perfect breakfast, and this version brings a real protein number to the party. Mashed ripe bananas, cottage cheese and eggs whisk into one bowl with rolled oats, then bake until golden with toasted walnuts on top and banana slices that turn jammy in the heat. The cottage cheese disappears into the bake — you would never know it is there — but it pushes every serving to 24 grams of protein at 430 calories, alongside 55 grams of carbs, 14 grams of fat and 8 grams of fiber. It is vegetarian, reheats like a dream, and tastes like dessert you are allowed to eat on a Tuesday. Bake once, slice warm all week with a spoonful of Greek yogurt. If your bananas are spotted and sad on the counter, this is their redemption arc.
