Protein Baklava Baked Oats – Rich and Good!

16 pieces
32 min

Flavor-packed Protein Baklava Baked Oats for a healthy and tasty dessert for breakfast! This high protein baklava baked oatmeal uses protein powder, Greek yogurt, egg whites and sugar free maple syrup!

I was actually quite hesitant when trying this recipe because I wanted to make it taste like a healthy baklava recipe with all the pistaccios and everything, xbut also keep it macro friendly.

Totally worked out though! Proper baklava flavors with the cinnamon and cardamom, and crunch with the nuts, but still healthy and high protein!

Ingredients for Protein Baklava Baked Oats

This high protein baklava baked oats recipe is made with protein powder and a few simple ingredients; No banana and no sugar either!

  • Rolled Oats and Instant Oats – I wouldn’t recommend Instant or Quick since they’d get too soggy
  • Vanilla Protein Powder for high protein baked oatmeal, and also replace the sweetener.
  • I used part I used whey-caesin Vanilla protein powder from Quest Nutrition, and part Whey Vanilla from ProteinWorld for this recipe to keep it sugar free.; Use the code HAYLSKITCHEN for a discount.
  • Non Fat Greek Yogurt for an extra high protein baklava baked oats recipe, but any other yogurt will also work
  • Egg Whites – Even more protein!
  • Unsweetened Almond Milk or another non dairy or regular milk
  • Baking powder
  • Cinnamon and Cardamom for those Amish baked oatmeal flavors

And for that Baklava oatmeal recipe:

  • Pistachios
  • Walnuts
  • Sugar free Maple Syrup for low calorie baked oats with no sugar!
  • I use the sugar free monk fruit maple syrup from Lakanto (code HAYLSKITCHEN gets you a discount)
  • Cinnamon

Protein Baklava Baked Oats – Rich and Good!
Recipe details
  • 16  pieces
  • Prep time: 10 Minutes Cook time: 22 Minutes Total time: 32 min
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  • 1 1/3 cup Rolled Oats, 120g
  • 1/2 cup Instant Oats, 45g
  • 1/2 cup Whey-Caesin Vanilla Protein Powder, 45g
  • 1/4 cup Whey Vanilla Protein Powder, 222g
  • 3/4 cup Non-fat Greek Yogurt, 168g
  • 3/4 cup Unsweetened Almond Milk, 180g
  • 3 Egg Whites, 96g
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Cinnamon
  • 3/4 tsp Cardamom
  • 1/2 cup Pistachios without shell, Chopped, 56g
  • 3 Tbsp Chopped Walnuts, 21g
  • 1 Tbsp Maple Syrup, 15ml, Sugar-free recommendation below
  • 1/4 tsp Cinnamon

Preheat oven to 350°F, and lline an 8” x 8″ baking pan with parchment paper, leaving an overhang (or grease).
In a large bowl, combine all the ingredients – oats, protein powder, Greek yogurt, almond milk, egg whites, baking powder, cinnamon and cardamom.
In a small bowl, mix chopped pistachio, walnuts, maple syrup and cinnamon.
Pour ½ mixture into prepared dish and flatten with back of a spoon or spatula.Spread most pistachio mixture in the middle (reserve some for top).Cover with remaining oat mixture, top with more pistachio.
Bake for 22-25 minutes until center is just set. The top will be slightly wet in the middle, but that’s expected. Cooking longer will make the oats dry on the inside.
Let cool for about 10-15 minutes, remove from pan using overhang, and let cool completely.Slice into bars and enjoy!
  • Nutrition details, tips and product recommendations on my website:
Haylee Jane Monteiro
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