India’s Chunky Monkey Baked Protein Oatmeal

Now that we’re all settled with week two of the Bariatric Foodie Pledge, I thought we might talk about some…oh I dunno…food?

Protein baked oatmeal! I like it. You guys seem to like it. But I LOVE it when a Foodie sends me their recipe!

Here’s what India sent me. And bonus points for shouting out BF in her pictures!

India’s Chunky Monkey Protein Baked Oatmeal


  • 1.5 cups of oatmeal
  • 3 scoops of chocolate protein
  • 2 pinches of salt
  • 4 tbsp of unsweetened cocoa powder (Nik Note: 4 tbsp also = 1/4 c.)
  • 1/3 cup of Splenda
  • 2 eggs
  • 1.5 cups of milk
  • 1/4 cup of PB2
  • 1/4 cup of peanut butter (Nik Note: If you have PB2 handy that works well and cuts a LOT of the calories!)
  • 1/4 cup of sugar-free Kaluha or sugar-free chocolate syrup (Torani/Davinci-style syrup, not Hershey’s)
  • 2  very ripe bananas sliced (Nik Note: If you can’t or don’t want to do bananas, try doing 2 tbsp sugar-free banana pudding)
Preheat your oven to 350 degrees.
In a bowl, mix together oatmeal, protein, salt, cocoa powder and Splenda (if you’re subbing PB2 for peanut butter and/or banana pudding for bananas you can also add that in at this point).
In another bowl, mix together milk, eggs, syrups and peanut butter if you’re using it.
Add wet ingredients to dry and stir thoroughly. Add in banana slices after mixture is stirred.
Transfer to a casserole dish (Nik uses 8×8 but your choice. Just remember the larger the dish, the thinner the oatmeal slices will be).
Bake for about 25 minutes for baked oatmeal, 30 minutes for oatmeal bars. Cool completely before cutting or serving. Your squares should look something like this:

Here’s more protein baked oatmeal recipes to play with: