High-Protein Oatmeal Bowl
A creamy, chocolatey oatmeal bowl packed with protein from chocolate protein powder and Greek yogurt, perfect for a quick breakfast or post-workout refuel.
Ingredients
For the Oatmeal Base
- ½ cup rolled oats
- 1 cup milk or unsweetened almond milk Use for creaminess; swap oat milk for extra sweetness.
- ¼ tsp ground cinnamon
- pinch salt
For Protein and Toppings
- 1 scoop chocolate protein powder (about 30 g) Whey or plant-based works.
- ½ cup plain Greek yogurt Full-fat for creamier texture; use dairy-free yogurt for a vegan option.
- 1 tbsp chia seeds For texture and extra fiber.
- ½ cup blueberries or 1 small banana, sliced Use fresh or thawed frozen.
- 1 tbsp almond butter or peanut butter
Instructions
Cooking the Oatmeal
- Combine oats, milk, cinnamon, and a pinch of salt in a small saucepan.
- Cook over medium heat, stirring frequently, until most liquid is absorbed and the mixture looks creamy — about 5–7 minutes.
- Remove the pan from heat and let the oats sit for 1 minute to cool slightly.
- Add the chocolate protein powder gradually, whisking or stirring until fully dissolved and smooth. Add a little milk if it feels too thick.
- Gently fold in the Greek yogurt until the oatmeal becomes thick and creamy. Don't overmix to retain some swirls of yogurt.
- Transfer to a bowl and top with fruit, chia seeds, and nut butter. Add a splash of milk if you prefer a looser consistency. Serve warm.
Notes
For a brunch-worthy look, arrange banana slices in a fan, scatter blueberries, then dot with chia seeds and a drizzle of almond butter. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat or microwave in 30-second bursts, adding a splash of milk to loosen.