Almond Coconut Oatmeal Bake (breakfast or dessert)

Oatmeal Bake (breakfast or dessert)

(revised recipe from Anna Slotnick)

Sometimes the old egg whites and oatmeal breakfast gets a little boring. Maybe you just don’t have time! This Oatmeal Bake you can make the night before and just grab a bar in the morning!

(or sometimes I like to have a bar after dinner for a little something sweet, but not too naughty!)

There are 3 combos I made:

Almond Coconut

Banana Walnut

Apple Pecan

They are all freakin’ awesome and you can create your own combos too!



2 c. old fashioned oats (not quick oats)

4 scoops vanilla whey (I’ve used Dymatize Elite XT and Muscle Pharm Combat, both worked great)

1 tsp baking powder

1/4 tsp salt

lots of brisk shaking of cinnamon (2 itsp??)

4 egg whites (or 1/2 c liquid egg whites)

1.5 c cold water (or almond milk if you want)

3/4 c. Pumpkin (or you can use no sugar added applesauce)

Sweetener as desired—4-6 packets of splenda or truvia, 3-4 dropperfuls of lohan (or none)

 Then…. this is where the fun starts
Coconut & Almond (1/2 c. coconut, 1/4c. almonds chopped)
Apples & Pecans (1 whole apple chopped, 1/4 c. pecans chopped)
Bananas & Walnuts (1 whole banana sliced, 1/4 c. walnuts chopped)



1. Pre-heat oven to 350 degrees

2. Mix together wet ingredients – except fruit, nuts, or coconut

3. Mix together dry ingredients in separate bowl.

4. Spray pan with non-stick baking spray or grease with coconut oil (we used a cake pan– 8×13)

5. Mix dry ingredients into wet ingredients – make sure it is distributed evenly. Then add nuts, half of the coconut or fruit. **if doing a banana, line the pan with banana slices

6. Pour mixture into pan and top with extra shredded coconut or extra apple slices

7. Bake at 350 degrees for 35 minutes (make sure a knife/toothpick comes out clean in the center)


They taste amazing when still warm from the oven, but still are delicious when room temp or reheated;)


Cut into 1/4ths. (This makes 4 servings.)

Each serving has:

1/2 c. oats

1 scoop vanilla protein powder

1 egg white

little bit of: pumpkin, sweetener, spices, etc.


29 g carbs (less than 3g of sugar– from fruit and little bit of pumpkin), 33 g protein, 0.5-2g  g fat (depending on if using nuts or not)

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  1. Jennifer Spies says:

    This sounds so good! Know of any way to modify it if you don’t have any whey protein right now? I ran out and have yet to order any, but I’d love to try this recipe soon!

    • Do you have a magic bullet? you could make almond flour, just basically grind up almonds to a powder.
      We’d also say you could use oat flour, but it already has 2 cups of oats… so that would be a lot of extra carbs.
      Almond or coconut flour would prob work best, but its also a matter of having on hand!

  2. This is just what we need! So bored of Oatmeal. Did I see this right, it only makes 4 servings?

  3. Heather Hare says:

    Just baked this today- so yummy after my run!!! I needed something different than the usual egg whites and oatmeal!!

  4. Melanie Pickus says:

    Is there any way to just use whole eggs? If so, how many should I use? Also, how could you make this vegan? That would be awesome too!


    • I would use two whole eggs
      and we asked our fans how to make it vegan by replacing the eggs and a lot of people said “Ground Flax and water, or chia seeds and water, or silken tofu”
      You can use Vega protein powder instead of whey.
      We haven’t tried the vegan version yet, but would like to! Would like to see how the egg substitution suggestions work~

  5. Danielle says:

    I am going crazy with that oatmeal bake recipe. I just made Blue Berry, Banana, and Almond Oatmeal bake. Thanks for the recipe!!!!!!

  6. These are huge. I portioned them into 6 squares. I also used chocolate whey and unsweetened cocoa powder to give the almond coconut an almond joy twist.
    Has anyone tried using quinoa?