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:
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Old-fashioned oats (gluten-free if needed)
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Cocoa powder
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Vanilla or chocolate protein powder
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Baking powder
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Salt
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Almond milk
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Plain or vanilla Greek yogurt
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Mashed banana
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Vanilla extract
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Maple syrup
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Coconut oil, melted
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Chocolate chips (or more if you’re feeling indulgent)
For the salted caramel drizzle:
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Smooth almond butter
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Maple syrup
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Vanilla extract
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Salt
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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.
