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Add the oats, protein powder, salt, and cinnamon to a bowl that's slightly bigger in size than you think you'd need.
Add the milk or water to the bowl, and use a whisk to combine the mixture. If the protein powder gets lumpy, just continue whisking - it'll smooth out.
Microwave the oatmeal for 2 minutes. Be sure to watch the oats as they microwave in case they start to bubble over.
Stir the yogurt into the bowl of oatmeal, then top with raspberries and enjoy!
Preheat the oven to 375°F. Grease a 2.75-quart baking dish or skillet with butter, or line it with parchment paper. Add the oats, protein powder, cinnamon, and salt to the dish, and stir to combine.
Add the milk and vanilla extract to the baking dish and stir everything together. Top with the melted butter and blueberries.
Bake for 30 minutes, until browned.
Let the oatmeal bake cool slightly, then serve with Greek yogurt, if desired.
Add the rolled oats, milk, ground flax, protein powder, and salt to a mason jar.
Stir or shake the mason jar until the ingredients are fully incorporated. Let the oats sit in the fridge for at least two hours, then shake or stir again.
Top with Greek yogurt and blueberries, and enjoy!