Salted Caramel Protein Brownie Baked Oats

These Salted Caramel Protein Brownie Baked Oats are the cozy, chocolatey breakfast that tastes like dessert but fuels you like a champ.
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About this Recipe

By: Caitlin Greene

Chocolate for breakfast? Yes, please. Especially when it’s packed with protein and topped with a dreamy salted caramel drizzle. These Salted Caramel Protein Brownie Baked Oats are like having dessert first thing in the morning—but in a totally nourishing, feel-good way. I came up with this recipe on a cozy morning when I wanted something rich and chocolatey, but still balanced and energizing. Think warm brownie vibes, but with 20 grams of protein per serving and made with oats, banana, Greek yogurt, and a sneaky scoop of protein powder. The salted caramel sauce? Just a quick almond butter swirl that comes together in under a minute.

Make these once and you’ll be hooked. They’re great for meal prep, lunchbox treats, or that mid-afternoon slump when only chocolate will do.

Why You’ll Love These Salted Caramel Protein Brownie Baked Oats

  • Protein-Packed – With Greek yogurt and protein powder, these oats will actually keep you full.
  • Dessert-Like Texture – Moist and brownie-like on the inside with melty chocolate chips throughout.
  • Meal Prep Friendly – Bake once, enjoy all week.
  • That Salted Caramel Drizzle – It’s simple, quick, and takes everything over the top.

What You’ll Need for Salted Caramel Protein Brownie Baked Oats

For the brownie oats:

  • Old-fashioned oats (gluten-free if needed)

  • Cocoa powder

  • Vanilla or chocolate protein powder

  • Baking powder

  • Salt

  • Almond milk

  • Plain or vanilla Greek yogurt

  • Mashed banana

  • Vanilla extract

  • Maple syrup

  • Coconut oil, melted

  • Chocolate chips (or more if you’re feeling indulgent)

For the salted caramel drizzle:

  • Smooth almond butter

  • Maple syrup

  • Vanilla extract

  • Salt

  • Almond milk (just enough to thin)

How to Make Salted Caramel Protein Brownie Baked Oats

Mix dry ingredients in a large bowl: oats, cocoa powder, protein powder, baking powder, and salt.

Whisk wet ingredients in another bowl: almond milk, yogurt, mashed banana, vanilla, maple syrup, and melted coconut oil.

Combine the two, then fold in chocolate chips.

Scoop into oven-safe containers (I use five smaller ones) and bake at 325°F for 30–35 minutes.

While they bake, whisk up your caramel sauce until smooth.

Drizzle over warm oats before serving.

Tips

  • If your protein powder makes the batter too thick, just stir in a little more almond milk.
  • Use any small, oven-safe containers—just avoid spreading the batter too thin.
  • These reheat like a dream, and the caramel sauce keeps well in the fridge.

These Salted Caramel Protein Brownie Baked Oats have become a weekend staple in our house. My husband calls them “breakfast brownies,” and honestly, I’ll take that over a muffin any day. Let me know if you try them—I love seeing your kitchen creations! Tag me on Instagram @StarInfiniteFood so I can cheer you on.



Salted Caramel Protein Brownie Baked Oats
Yield: 5 servings

Salted Caramel Protein Brownie Baked Oats

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

For the oats:

  • 1 1/2 cups old-fashioned oats (gluten-free if needed)
  • 1/2 cup cocoa powder
  • 2 scoops vanilla or chocolate protein powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup almond milk
  • 1/2 cup plain or vanilla Greek yogurt
  • 1 mashed banana
  • 1 tbsp vanilla
  • 1/4 cup maple syrup
  • 1 tbsp coconut oil, melted
  • 1/3 cup chocolate chips, or more if desired

For the salted caramel sauce:

  • 1/4 cup smooth almond butter
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1-2 tbsp almond milk

Instructions

Preheat the oven to 325.

To a large mixing bowl, add the oats, cocoa powder, protein powder, baking powder and salt. Whisk to combine.

To a separate medium bowl, add the almond milk, yogurt, banana, vanilla, maple syrup and coconut oil and whisk to combine.

Add the wet ingredients to the dry and whisk to form a batter. Fold the chocolate chips into the batter.

Divide the batter into 5 small (about 5 1/2x4 inches) oven-safe containers. Bake for 30-35 minutes, until a toothpick comes out clean.

While the oats bake, make the sauce. Add the almond butter, maple syrup, vanilla, salt and 1 tablespoon of almond milk. Whisk until smooth. Add the remaining almond milk to thin, if needed.

Before serving, spread a thin layer of the caramel over the oats.

Notes

* You can use a round glass container instead of a rectangle. Be sure it is oven-safe and smaller so that the oats are not too thin.

* Depending on the type of protein powder that you use, you may need slightly more almond milk. If the batter is too thick to pour and spread, add more milk 1 tablespoon at a time.

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