Salted Caramel Protein Brownie Baked Oats
About this Recipe
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
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.
