Save to Pinterest I discovered this recipe on a Tuesday morning when I was tired of my usual scrambled eggs and wanted something that felt more indulgent but still kept me full through my workday. The idea came from watching oats transform into flour in my blender—something clicked about turning breakfast staples into an actual cake-like thing. My first attempt was dense and heavy, but then I realized the Greek yogurt was the secret: it added moisture and protein without weighing everything down. Now whenever I make it, the kitchen fills with this warm, cinnamon-vanilla smell that somehow turns a weekday into something special.
I made this for my sister during a weekend visit and watched her eyes light up when she bit into a still-warm slice with berries on top. She kept asking if there was cake mix involved because she couldn't believe something so fluffy came from blended oats. That moment made me realize this wasn't just a protein hack—it was actually delicious enough to serve to people you're trying to impress.
Ingredients
- Rolled oats (1 cup): Blend them into flour—this is the foundation that makes the whole thing work, and there's no substitute here.
- Eggs (2 large): These bind everything and add natural protein; room temperature eggs blend more smoothly than cold ones.
- Greek yogurt (1/2 cup): The secret weapon that keeps this moist and fluffy instead of dense and gummy.
- Milk (3/4 cup): Dairy or plant-based both work, but whatever you choose, it needs to be at least lukewarm so the protein powder blends properly.
- Protein powder (1 scoop): Vanilla or unflavored—vanilla adds subtle sweetness, unflavored lets the cinnamon shine through.
- Maple syrup or honey (2 tbsp): Just enough sweetness without making it dessert; the maple syrup gives a deeper flavor than honey.
- Vanilla extract (1 tsp): Don't skip this—it's a tiny detail that makes everything taste more intentional.
- Baking powder (1 tsp): This is what gives you rise and fluff; without it, you get a dense bar instead of a cake.
- Cinnamon (1 tsp optional): I use this every time because it adds warmth without overpowering anything.
- Salt (pinch): Enhances all the flavors and keeps things balanced.
- Optional add-ins: Blueberries, chocolate chips, or nuts fold in after blending so they stay whole and textured instead of pulverized.
Instructions
- Set the stage:
- Preheat your oven to 350°F and grease an 8x8-inch baking dish with a little butter or cooking spray. This temperature is gentle enough to cook the center evenly without burning the edges.
- Blend the dry base:
- Pour the oats into your blender and blend until they look like coarse flour with some tiny bits still visible—this takes about 30 seconds. Add the baking powder, salt, and cinnamon, then pulse a few times until combined; you want everything distributed evenly.
- Create the batter:
- Add eggs, milk, Greek yogurt, maple syrup, vanilla, and protein powder to the blender. Blend on high for about 45 seconds until the mixture is completely smooth and pale—this is important because any lumps of protein powder will stay lumpy when baked.
- Combine and pour:
- Pour the batter into your prepared dish, then use a spatula to gently fold in any blueberries, chocolate chips, or nuts you're using. This keeps them from sinking to the bottom and ensures they're distributed throughout.
- Bake to golden:
- Slide it into the oven for 22–25 minutes; you'll know it's done when the edges pull slightly away from the sides and the center jiggles just a tiny bit when you gently shake the pan. The top should be lightly golden, almost like a muffin top.
- Cool and serve:
- Let it rest for 3–5 minutes before slicing; this lets everything set without being so cool that it falls apart. Slice into squares and serve warm with fresh fruit, extra yogurt, or a drizzle of syrup.
Save to Pinterest There's something comforting about a breakfast that feels both sophisticated and simple, like you're taking care of yourself but not overthinking it. This became my go-to when I wanted to feel proud of what I was eating, but I was also just hungry and running late.
Customizing Your Pancake Oats
The beauty of this recipe is that it adapts to whatever you have on hand or whatever your mood calls for. I've made chocolate versions on winter mornings by whisking in a tablespoon of cocoa powder, and I've done a pumpkin spice situation in fall by swapping the milk for pumpkin puree and adding extra cinnamon. The structure stays the same; you're just playing with flavors. Your protein powder choice changes everything too—vanilla makes it sweeter and more indulgent, while unflavored lets the oats and cinnamon do their thing.
Storage and Meal Prep
This keeps beautifully in the fridge for about four days in an airtight container, which is when I learned to stop making these just for myself and start thinking of them as a mini meal-prep situation. Slice it, stack the pieces between parchment paper, and grab a square each morning with some fruit or a yogurt dollop. You can even reheat a slice in the microwave for 30 seconds if you want it warm again, though honestly, cold squares straight from the fridge are fantastic too.
Why This Works for Any Breakfast Situation
Whether you're trying to hit a protein goal, need something to eat while rushing out the door, or want to impress someone at brunch, this delivers every single time. It's also genuinely kind to different diets—the recipe scales easily, and small swaps (vegan eggs, plant-based yogurt and milk) don't throw off the chemistry. This is the kind of recipe that feels like you're being clever without actually being complicated.
- Make it vegan by using flax eggs and dairy-free yogurt and milk without changing anything else.
- For gluten-free, swap to certified gluten-free oats and a gluten-free protein powder.
- Double the recipe in a 9x13 dish and bake a few minutes longer if you want to feed more people or have leftovers all week.
Save to Pinterest This recipe became my answer to that question of what to make when you want something that tastes intentional but doesn't require you to be a morning person. It's breakfast that actually satisfies.
Recipe FAQs
- → Can I make this baked pancake vegan?
Yes, replace eggs with flax eggs and use plant-based milk and yogurt for a vegan-friendly version.
- → What can I add for extra flavor?
Optional add-ins include blueberries, chocolate chips, or chopped nuts for extra texture and taste.
- → How can I make a chocolate variation?
Add 1 tablespoon of cocoa powder to the dry ingredients to create a rich chocolate version.
- → Is it gluten-free friendly?
Use certified gluten-free oats and protein powder to make this suitable for gluten-free diets.
- → What tools are needed for preparation?
A blender for the batter, an 8x8-inch baking dish, and an oven are required to prepare this dish.