High Protein Banana Baked Oats

Soy-free Option

• Use a different plant-based milk other than soy milk.
• Use Textured Pea Protein (affiliate link) instead of TVP.

This Banana Baked Oats recipes is a really quick and easy high protein breakfast that works great for meal prepping! If you have never tried tossing TVP in your oats before, I can’t recommend it enough. This is a really simple substitution that you can start making to add more protein to your diet that doesn’t really impact flavor or texture of what you’re already eating. I will still use oats because they’re good for you, but I typically shoot for around a 50/50 split of TVP/Oats (and sometimes a little more TVP than oats 🙂 ).

If you’re not familiar with TVP (Textured Vegetable Protein), it’s just de-fatted soy flour. I recommend using the smaller granules if you are using it in oats or baked goods. Bob’s Red Mill and Anthony’s make some good options. There are a few reasons that I really love using TVP – it’s very cheap, it’s high in protein (60 – 70%), it’s shelf stable and it also has a decent amount of fiber. If you’re still curious about the wonders of TVP, you’re in luck because I wrote an entire blog post about how much I love it!

If you’re looking for some more breakfast options that include TVP, you can also check out my High Protein Overnight Oats and High Protein Blueberry Muffins!

Ingredients

• Bananas – I recommend using very ripe bananas. The texture will be better, it will be easier to mush them up, and ripened bananas are much sweeter, so your food will taste better too!
• Soy Milk – this is my personal favorite plant-based milk, because it has the best macros. But if you either don’t like soy milk, or can’t eat soy, feel free to swap this with your favorite plant-based milk.
• TVP (Textured Vegetable Protein) – you can find this at most grocery stores near the gluten-free flour options. Since it’s shelf-stable, you can also find it online. You’ll see a step for re-hydrating TVP in most recipes, but in this recipe, we will be using it dry. If you’re making this soy-free, you can swap this with TPP (Textured Pea Protein)!
• Oats – I used Old Fashioned Rolled Oats.

• Vegan Vanilla Protein Powder – pick a protein powder with a texture and flavor you like. I usually use Orgain because it’s not gritty and has a nice, subtly sweet flavor.
• Ground Flax – this acts as an egg substitution, but it also has some fiber and protein!
• Maple Syrup – adds some nice sweetness and flavor.
• Vanilla Extract – try to stop me from using vanilla in baked goods!
• Cinnamon
• Baking Powder
• Salt

Instructions

• Pre-heat the oven to 350 F (177 C).
• In a large bowl, mash the bananas. It’s best to use very ripened bananas for this, because they’re sweeter and the texture will be much nicer.
• Add all of the other ingredients and mix them together really well. I like to use a whisk for this step.

• In a casserole dish (9″ x 13″), add in the baked oats mixture. I, personally, spray my dish with a bit oil so that it comes out of the dish easily and doesn’t stick.
• Cook for 23 – 25 minutes until you can stick a toothpick in the middle of it and have it come out clean.
• You can eat this plain, or with vegan butter and syrup, or even with peanut butter and even more bananas! (You can also eat it however you want and with whatever toppings you like 🙂 ).

Silly Little Haiku

Banana Baked Oats

TVP is my secret

I always use it