Description
This Protein Baked Oatmeal is a gluten-free, dairy-free, vegan, vegetarian, and high-protein dish that’s perfect for breakfast.
Ingredients
Scale
- 2 cups (180g) old fashioned rolled oats, gluten free
- 1/2 cup (60g) vanilla protein powder, any brand
- 2 cups (480ml) unsweetened almond milk
- 1/4 cup (60g) peanut butter, any nut or seed butter
- 2 large eggs (or flax eggs)
- 3 Tablespoons (45ml) maple syrup
- 1 Tablespoon (15ml) coconut oil, melted
- 11/2 teaspoon (5ml) vanilla extract
- 1/41/2 teaspoon (1.5g) salt
- 1/2 cup (75g) fresh blueberries, plus more for topping
- Nut butter, for drizzling on top
Instructions
- Mix Ingredients Together: Start by mixing all your ingredients in a bowl until everything’s combined and looks nice and creamy. You will notice the smell of oats and sweetener wafting through your kitchen. It is key to get it all incorporated well to avoid clumps of dry oatmeal. Do not skip any ingredients; it really does change the texture.
- Prepare Baking Dish: Grab a baking dish and grease it or line it with parchment paper. This prevents any sticking and makes it easier to serve later. You will want to evenly coat the dish for best results. If it is not greased, you might find it tricky to get that oatmeal out without losing half of it.
- Pour & Spread Mixture: Pour the oatmeal mixture into your prepared baking dish and spread it out evenly. You will see a lovely layer forming, which already looks irresistible. Spreading it evenly helps it bake evenly, so do not rush this step. Missing this can lead to some parts baking faster than others.
- Bake to Perfection: Stick your dish in the oven and let the magic happen for about 35 minutes at 375 degrees F. You will know it is done when the top is golden brown and the edges are slightly firm. Trust your nose—if it smells amazing, it is probably close! Avoid opening the oven door too early, as that can mess with even baking.
- Cool Before Serving: Once it is out of the oven, let it cool for a little while. You will find the texture firms up a bit more as it cools. Waiting is important—trying to scoop it out too soon can lead to a crumbly mess. So take a breather and enjoy the aroma while it cools.
Notes
- Storage Tips: Store in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months. Reheat in the oven or microwave.
- Expert Tips: Use parchment paper to line the baking dish for easy removal. Adjust sweetness by changing the amount of maple syrup. Store individual portions in the freezer for quick breakfasts.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10-15 minutes or in the microwave for 1-2 minutes until heated through.
- Serving Suggestions: Serve with a dollop of yogurt on top. Pair with a side of fresh fruit salad. Drizzle with extra nut butter for added richness.
- Recipe Variations: Add chocolate chips for a sweeter version. Incorporate nuts for extra crunch and protein. Use different flavored protein powder for variety.
- Ingredient Notes: For vegan options, substitute eggs with flax eggs or chia eggs. Use honey or agave instead of maple syrup if desired. Any other fruit can be used instead of fresh blueberries, such as strawberries, raspberries, cherries, or chocolate chips.
- Troubleshooting: If the baked oatmeal turns out soggy, it might be due to excess liquid. Try reducing the almond milk by 1/4 cup next time. When the center does not set, extend baking time by 5 to 10 minutes until the center sets properly. If the texture is too dense, ensure ingredients are mixed thoroughly before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 313
- Sugar: 11g
- Sodium: 272mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 60mg