Cookies ‘n’ Cream High Protein Baked Oats: Your Decadent Breakfast, Post-Workout Snack or Healthy Dessert
Craving a breakfast that feels like dessert or a post-workout snack that fuels your gains? Meet Cookies ‘n’ Cream High Protein Baked Oats—a 290-calorie, 23g-protein powerhouse that’s oil-free, vegan-friendly, gluten-free, and egg-free. With 6 servings, it’s perfect for meal-prep or a cozy treat.
The secret ingredient? Riced cauliflower—completely undetectable, adding fiber and nutrients without a hint of veggie flavor. Taste testers were shocked, but you can swap it a tbsp of flaxseed or chia seed if you prefer for the added fiber boost. Packed with rich black cocoa, creamy yogurt topping, and chocolate chips, this is your new go-to!
Why You’ll Love This Recipe
Healthy Indulgence: Tastes like dessert but works as a nutritious breakfast or pre/post-workout snack.
Protein-Packed: 23g per serving to support muscle recovery and keep you full.
Secret Veggie Boost: Riced cauliflower sneaks in fiber and nutrients—taste testers had no clue!
Customizable: Vegan, gluten-free, egg-free with swaps like plant-based protein or extra oats.
Meal-Prep Hero: Makes 6 servings for grab-and-go ease.
Low-Cal & Nutrient-Dense: Only 290 calories with optional flaxseed for more fiber.
Cookies N' Cream High Protein Baked Oats
Equipment
- Medium and Large Mixing Bowl
- Baking Dish (I Used a 8 x 10 pyrex)
- Oven
- Piping bag or plastic bag for piping, optional
Ingredients
For the Baked Oats:
- 1 1/2 cups quick oats certified gluten free if needed
- 1/2 cup vanilla protein powder plant-based, or sub oat flour or preferred flour*
- 1/2 cup riced cauliflower or 1/3 cup more oats for no-veggie option
- 1/2 cup ~30g black cocoa powder** (can sub cocoa powder but will not have the exact cookies n cream flavor)
- 1/2 tsp baking powder
- 1-2 tbsp heaped tbsp honey or maple syrup or sweetener of choice, use maple for vegan
- 1/2 tsp vanilla extract optional but recommended
- 1 1/2 tbsp mini chocolate chips @enjoy life for allergen-friendly
- 1.5 cups nonfat milk of choice @Fairlife (use vanilla almond milk for plant-based)
- 3/4 cup unsweetened applesauce or ~two small ripe bananas, mashed but will alter flavor slightly
For the "Cream" Protein Topping:
- 1 cup plain Greek yogurt or plant-based for vegan, can use vanilla but macros and sweetness will differ
- 1 scoop your favorite protein powder such as vanilla or cake batter/vanilla (I used PeScience)
- 1 tbsp white chocolate chips dairy-free if needing to be vegan
- 2 tsp mini chocolate chips dairy-free if needing to be vegan
Instructions
- Preheat oven to 350F (180C).
- Combine applesauce (or bananas), oats, protein powder, riced cauliflower (or extra oats), cocoa powder, baking powder, flaxseed (if using), honey/maple syrup, vanilla extract, mini chocolate chips, and milk in the dish.
- Stir until smooth. Sprinkle extra chocolate chips on top if desired.
- Bake for 30-35 minutes or until firm to the touch.
- Let coo completely, then pipe or spread the protein frosting on top. Cut into 6 servings.
- Serve: Enjoy warm or cold (I LOVE AND prefer this right from the fridge) with the protein "frosting" and a sprinkle of white and mini chocolate chips. If preferred, reheat slices in the microwave for ~30-45 seconds if serving later. Best if the frosting is adding after warming or texture will change
Notes
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Make it Your Own: Swap applesauce for bananas for sweetness
- Not a fan of Protein Powder? Sub with extra oats or flour, but protein content will decrease. You will need to adjust the sweetener if you aren’t using protein powder since mine was sweetened. An additional 2-3 Tbsp or more if you like it sweet, adjust to taste
- Protein Powder - I used Wellious vanilla plant based for the baked oats and cake pop Pescience whey/casein blend for the frosting. You can swap out plant-based or whey if preferred. The whey/casein in the frosting creates a fluffier texture. *Make sure you like the taste of you protein powder as it is detectable, particularly in the frosting
- Small Oven Users: I baked mine in a small oven for 30 minutes—check for doneness early.
- Veggie Skeptic? The riced cauliflower is undetectable but adds a nutrient boost—you can leave this out or add 1 Tbsp flaxseed or chia seeds for the fiber boost
Love this recipe and all things oats? Try out some of my other recipes:
Instant Chocolate Blueberry Cake for One
Spiced Cherry Overnight Oats (Hight Fiber)
Baked Quinoa (or Oats) with Pumpkin and Banana
Pro Tips
Storage: Store in an airtight container in the fridge for up to 5 days.
Make it Your Own: Swap applesauce for bananas for sweetness
No Protein Powder?: Sub with extra oats or flour, but protein content will decrease. You will need to adjust the sweetener if you aren’t using protein powder since mine was sweetened. An additional 2-3 Tbsp or more if you like it sweet, adjust to taste
Protein Powder – I used Wellious vanilla plant based for the baked oats and cake pop Pescience for the frosting . Make sure you like the taste of you protein powder as it is detectable, particularly in the frosting
Small Oven Users: I baked mine in a small oven for 30 minutes—check for doneness early.
Veggie Skeptic? The riced cauliflower is undetectable but adds a nutrient boost—you can leave this out or add 1 Tbsp flaxseed or chia seeds for the fiber boost
This Cookies ‘n’ Cream High Protein Baked Oats recipe is your ticket to a healthy breakfast, dessert, or pre/post-workout snack that’s indulgent yet wholesome. With a sneaky veggie boost and sky-high protein, it’s a crowd-pleaser you’ll make on repeat. Try it and share your twist in the comments!
