This Blackberry Protein Baked Oatmeal is giving next-level breakfast energy and I am here for it! Whether you’re feeding the whole fam, looking for a meal prep breakfast you’ll actually be excited to eat, or just craving something warm, hearty, and wildly delicious, this one checks all the boxes. Bursting with juicy blackberries, naturally sweet bananas, and topped with the most irresistible golden streusel, it’s like a warm hug in breakfast form (that’s also high in protein).

A golden fork rests beside a square piece of blackberry oat crumble on a pink plate. Crumbs and blackberries are scattered around, with a light-colored cloth partially visible in the background.

This moist and tender blackberry baked oatmeal is the perfect prep-ahead breakfast to bring ease to busy mornings. Packed with protein from simple ingredients like Greek yogurt, hemp hearts and egg whites (no chalky protein powder taste here!), and a fiber-rich base of rolled oats, it’s a nourishing breakfast that will keep you full and energized throughout the morning!

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You really can’t go wrong with oats for breakfast, whether it’s this blueberry baked oatmeal, these super cozy chocolate baked oats, or a cold version like my blended cottage cheese overnight oats. They are just so versatile, super nutritious (which the dietitian in me loves) and so quick to whip up—this berry baked oatmeal takes just 10 minutes to prep! 

You’ve been asking for more high protein breakfast recipes so I wanted to develop a baked oats recipe with an extra protein boost. I was a little worried it was gonna be too dense but I discovered using egg whites instead of protein powder was the key to the light, non-rubbery texture I was after. Not to brag, but I think I nailed it with this one. Even my kids have been asking me to make this one on repeat (could be partly to do with the maple syrup they get to drizzle on top. haha). But for real, the juicy blackberries and ridiculously delicious golden streusel topping will have you craving these baked oatmeal bars morning, noon and night!  

A flat lay of bowls and plates with ingredients including rolled oats, blackberries, banana, greek yogurt, milk, melted butter, hemp seeds, cinnamon, vanilla, baking powder, maple syrup, sugar, and a pinch of salt on a pink surface.

Ingredient Highlights

Quick Oats: I tested this recipe with both rolled oats and quick oats, but in the end I found that quick oats gave a bit of a lighter, fluffier texture. Plus, they absorb liquid faster, requiring a shorter baking time! (you know I love a good time saving hack!). Oats are also known for their high soluble fiber content, a certain type of fiber known to support blood sugar balance and with the potential to decrease cholesterol levels!

Egg Whites: In most of my egg recipes I like to use the whole egg (there’s actually a ton of nutrition in the egg yolks), but they do add density so I wanted to test these with egg whites only and I was blown away by the result! They pack in over 30 grams of protein per cup and keep the oat bake tender, while still keeping it together so it won’t crumble. 

Hemp Hearts: With 10 grams of protein per 3 tablespoon serving these tiny little seeds are nutrition powerhouses! I love that they don’t really impact taste or texture and on top of protein, also add extra fiber, and anti-inflammatory omega-3s!

Greek Yogurt: I had to play around with the amount of Greek yogurt a bit but in the end I found that 1 cup was the perfect ratio in this recipe to add moisture without weighing down the mixture too much. Besides adding over 25 grams of protein per cup, it also provides a good dose of calcium which many of us Canadians don’t get enough of. Win-win!

A close-up of a baked oat bar with blackberries being lifted from a parchment-lined pan. Crumbled oats and berries are visible on top and around the bar.

How To Make It

A glass bowl containing oats, ground cinnamon, hemp seeds, Greek yogurt, and a small amount of dark liquid on a light pink surface.

Start by mashing your bananas in a large bowl until mostly smooth (it’s ok if there are a few chunks. Next, add the egg whites, Greek yogurt, milk, oats, hemp hearts, cinnamon, salt, and baking powder. You can really add these remaining ingredients in any order.

A close-up of a bowl filled with chunky oatmeal mixture being stirred with a spoon. The mixture appears thick and textured, with visible oats and specks of seasoning.

Mix until well combined, being careful not to overmix as this can lead to a tougher finished product.

A close-up of a spoonful of oatmeal mixed with fresh blackberries, held above a glass bowl filled with the same blackberry oatmeal mixture.

Gently fold in the blackberries. Most baked oatmeal recipes will tell you to toss the berries in flour first to prevent them from sinking to the bottom, but after testing it both ways, I can confidently say you can skip the fuss. The blackberries stayed in place without this extra step!

A parchment-lined baking dish filled with an oat and crumble mixture, topped with fresh blackberries, ready to be baked. The dish sits on a light pink surface.

Pour your oatmeal batter into the prepared dish and spread it out evenly. Sprinkle with more blackberries (this is mostly just cause it looks pretty but I’m never mad at more of those juicy antioxidant rich berries!). If using, make your streusel topping by combining oats, almond flour, melted butter, maple syrup and salt and crumble it over the blackberries.

A close-up of a baked blackberry oat crumble in a parchment-lined baking dish, showing golden oats and whole blackberries on top.

Bake for 35–45 minutes, depending on your oven. You’re looking for a golden top and a center that’s set in the middle. It should bounce back a little when you gently press it, or you can poke it with a toothpick to make sure it’s not gooey in the middle.

A close-up of baked oatmeal crumble bars topped with fresh blackberries, cut into squares in a parchment-lined baking dish. The bars have a golden, crumbly texture with visible oats and juicy blackberry pieces.

Now comes the hardest part: waiting. Let it cool for 5-10 minutes before slicing. If you cut too soon, it might fall apart a bit (but hey, still delicious!).

A slice of oat crumble topped with whipped cream and fresh blackberries sits on a pink plate with a gold fork. More blackberries and oat crumble crumbs are scattered around. A baking dish is visible in the background.

Serve it up as-is, or go next level with a dollop of whipped Greek yogurt, a handful of fresh berries, or a drizzle of maple syrup. Bonus points if you pair it with a hot coffee and a slow morning moment (we can dream, right?).

Watch How To Make It Here!

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A golden fork rests beside a square piece of blackberry oat crumble on a pink plate. Crumbs and blackberries are scattered around, with a light-colored cloth partially visible in the background.

Banana Blackberry Baked Oatmeal (High Protein)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 1x
  • Category: Baking, Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Blackberry Protein Baked Oatmeal is giving next-level breakfast energy and I am here for it! Whether you’re feeding the whole fam, looking for a meal prep breakfast you’ll actually be excited to eat, or just craving something warm, hearty, and wildly delicious, this one checks all the boxes. Bursting with juicy blackberries, naturally sweet bananas, and topped with the most irresistible golden streusel, it’s like a warm hug in breakfast form (that’s also high in protein).

Ingredients

Scale

Baked Oatmeal:

  • 2 ripe bananas, mashed
  • 1 cup egg whites
  • 1  cup plain Greek yogurt
  • 1 cup milk of choice 
  • 3 cups quick oats
  • 1/2 cup hemp hearts 
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 ½ tsp baking powder
  • 2 cups blackberries, fresh or frozen + more for topping
  • Maple syrup for drizzling

Streusel Topping: (optional)

  • 1 cup quick oats
  • ½  cup almond flour 
  • ¼ cup butter, melted
  • ¼ cup maple syrup
  • 1/4 tsp salt

Other optional Toppings

Instructions

  1. Preheat the oven to 375°F (175°C). Line a 9×13-inch baking dish with parchment paper and set aside.
  2. In a large bowl, mash the bananas with the back of a fork until mostly smooth. Add the egg whites, Greek yogurt, milk, oats, hemp hearts, cinnamon, salt, and baking powder and stir until combined.Gently fold in blackberries.
  3. If doing the streusel topping, add oats, almond flour, melted butter, maple syrup, and salt to a medium bowl and stir to combine until a crumbly texture forms. Press some parts of the crumble together with your hands or the back of a fork to create some bigger clusters.
  4. Pour batter into the prepared baking dish spreading it out evenly. Sprinkle with extra blackberries and the streusel topping, if using. Bake for 35-45 minutes, or until the center is set (a toothpick comes out clean when inserted in the middle) and the top is golden.
  5. Let it cool for 5-10 minutes, then cut into 9 pieces. Top with more Greek yogurt or Greek yogurt whip, fresh berries and maple syrup.

Notes

Sweetness: I developed this bake on the lower side of sweetness so you could customize to your taste as I find everyone’s preference is a bit different. I love adding a drizzle of maple syrup!

Storage: Store in an airtight container in the fridge for up to 5 days, or in the freezer up to 3 months (cool completely before freezing). 

Reheating: Reheat in the microwave for 30–60 seconds or, my personal fave, reheat in the toaster oven for 1-2 rounds of toasting, or bake it at 375 for 5-10 minutes, until heated through!