My family’s mornings are all too often fueled by oats. Whether it’s a cozy bowl of warm oatmeal, a jar of overnight oats tossed in a bag, or a quick oat smoothie before dashing out the door, breakfasts around here need to be simple, fast, and something I actually want to eat.
As it happens, I’ve been needing a bit more protein in my diet, so when I saw Bob’s Red Mill Protein Oats at the grocery store, I was curious if I could swap them out for old-fashioned rolled oats in the recipes I make all the time.
They’re not all that different from normal oats; they’re just made from a special variety of hull-less oats and require less processing. They’re a bit smaller and thicker than old-fashioned rolled oats, which break easily with a little pressure from my thumbnail.
But how would they hold up in our morning routine? Would they soften like regular rolled oats or stay dense and firm? And are they really the “easy swap” the packaging claimed?
Let’s find out. Here is my tested Bob’s Red Mill Protein Oats Review!
At a Glance
- What I tried them in: Smoothies, cookies, overnight oats, and everyday oatmeal.
- Texture: Soft with a slightly chewy bite; creamy when blended.
- Flavor: Mild, slightly sweet, natural oat flavor.
- Ease of use: Swapped 1:1 with old-fashioned oats.
- Worth it? Yes; they’re an easy way to add extra protein without changing your recipes.
Oatmeal
I started with a simple bowl of oatmeal as a baseline to see how these oats perform in the most traditional way.
The package only includes stovetop instructions, but I almost always make my oatmeal in the microwave. But after a little digging, I found that microwaving isn’t recommended for protein oats because the extra starch can cause them to bubble up and overflow.
Still, I gave it a try… cautiously. I microwaved the oats in short intervals, keeping a close eye on them and fully expecting at least a little mess.
Surprisingly, they behaved quite well. No boil-over. After cooking and letting them sit for a minute, I did notice that they thickened up quite a bit and needed a splash more milk to loosen them to my usual preferred creamy consistency.
- Texture: Hearty and chewy with a slightly dense, toothsome bite. They’re a little more substantial than traditional rolled oats, but still feel very familiar.
- Flavor: Mild and pleasantly oaty with a subtle nuttiness that worked well with my brown sugar and raisin topping.
- Did I need to adjust anything? Just a bit more liquid after cooking to get it as creamy as I like.
- Would I use them again for oatmeal? Yes, especially when I want something a little more hearty and filling. I can slide them right into my morning routine without changing a thing.
Oat Smoothie
I’ve been using oats to thicken my smoothies for a while now. They’re simpler than messing with fresh or frozen bananas, and they just blend in and make everything nice and creamy.
So I tested my favorite Oats and Berries Smoothie recipe with protein oats, almond protein powder, flax meal, maple syrup, frozen blueberries, and almond milk. I used a standard blender, and, as usual, set my berries out while I measured everything else, letting them soften for easier blending.
I had my doubts that a regular blender would be powerful enough to break down those thick oats, and braced myself for grittiness. How wrong I was!
- How they blended: Protein oats blended easily in a standard countertop blender with no issues whatsoever.
- Texture: The oat smoothie was very smooth and creamy, with no noticeable oat pieces. There was no grittiness or chalkiness at all.
- Flavor: The oats added a very subtle, slightly sweet but oaty flavor.
- Did I need to adjust anything? No. I didn’t need to add extra liquid or blend significantly longer than usual.
- Would I use them again for smoothies? Yes. They worked just as well as regular oats and gave the smoothie a thick, creamy texture. And since I’m using protein powder in my smoothies anyway, the extra boost of protein is a plus.
Overnight Oats
I make batches of overnight oats every week and have tried every type of oat there is, from instant to steel cut. I know that not all oats absorb liquid the same, and some types just don’t work well in overnight oats. Over the years, I’ve landed on old-fashioned rolled oats as the best kind for overnight oats because they soften to a creamy consistency without falling apart.
So, as you can imagine, I was a little reluctant to switch things up. But I made a batch of overnight oats the way I always do, simply swapping the protein oats for regular rolled ones. Because the protein oats are so thick and dense, I was half expecting them not to soften up overnight. Thankfully, this was not the case.
- Texture after soaking: They were surprisingly soft and creamy with a slightly chewier texture than rolled oats, which I loved.
- Flavor: Mild and pleasantly oaty.
- Any recipe adjustments needed: No. I used my usual recipe with no changes.
- Would I make them this way again? Yes. It was an easy swap and a great way to add a little more protein to breakfast time.
Oatmeal Cookie
I probably bake oatmeal cookies more than any other kind of cookie. There’s just something so comforting about them, and they’re hearty enough to tide us over until mealtime.
For this test, I used protein oats in my go-to Oatmeal Cookie recipe (though I used regular all-purpose flour instead of gluten-free flour and xanthan gum). I let the dough rest in the fridge for 30 minutes to enhance the flavor and texture, and rolled it into tall dough balls to reduce spreading.
- Dough texture: As with regular oats, the dough was thick and slightly sticky before chilling, then less sticky and easier to handle after chilling for 30 minutes.
- Bake results: The cookies spread moderately, and the oats held their shape, softening into a chewy, hearty texture without being too mushy or too firm.
- Flavor: The oats added a pleasant oat flavor that isn’t always noticeable in oatmeal cookies. I liked it.
- Would I bake with them again? Yes. They held up well in classic oatmeal cookies, making them a little heartier and more substantial.
Are Bob’s Red Mill Protein Oats Worth It?
Bob’s Red Mill Protein Oats cost a bit more than regular old-fashioned rolled oats, but the added protein makes them a worthwhile swap. Based on how they performed in oatmeal, smoothies, overnight oats, and cookies, it’s a simple change I’d make again.
They’re very creamy in smoothies, soft and chewy in oatmeal and overnight oats, and soft in cookies, with just enough chew to hold their shape. The natural sweet and oaty taste was more noticeable than other brands of oats I’ve tried, which might not be for everyone but was definitely something I enjoyed.
And unlike just adding protein powder to these recipes, using protein oats allowed for no change in texture or flavor, and no need to adjust my recipes either. They just blended right in.
For me, Bob’s Red Mill Protein Oats are a reliable alternative to old-fashioned rolled oats, and an easy upgrade that fits right into the breakfasts we already make. If you’re looking to add a little extra protein without changing how you cook or bake, this is an easy swap.
