BLUEBERRY BAKED OATMEAL >> high protein & oh-so comforting!
Sep 18, 2020
Are you an oatmeal lover?
Then this recipe is for you!
We have shared a number of oat-containing recipes on the blog including pumpkin muffins, rhubarb muffins, banana muffins, overnight oats, pancakes, and granola.
This is actually the first time I've ever even tried baked oatmeal, let alone come up with a recipe, and it's certainly a keeper!
Most baked oatmeal recipes are high in carbs from oats, sugar, and fruit and low in protein leading to a blood sugar crash and a sudden onset of hunger by 10am.
We boosted the protein content in our baked oatmeal with yogurt, egg whites, and protein powder to sustain the energy from the oats and stabilize blood sugar through the morning!
We used a combination of blueberry and vanilla protein powder but the combinations are endless. You could try frozen dark cherries and chocolate protein powder or frozen raspberries with cake batter protein. Yum!
We recommend drizzling on some almond butter, coconut chips, pecans, or walnuts before serving to give this baked oatmeal a boost of flavour and staying power from fats!
NOTE: we baked this oatmeal in a baking tray and in a large muffin tin (with 6 cavities) and both options work great! If you want a hearty breakfast, try cutting the baked oatmeal into 4 large servings instead of 6!
BLUEBERRY BAKED OATMEAL
* Search "Vitality Nutrition - Blueberry Baked Oatmeal" in MyFitnessPal to log this recipe in your food diary.
INGREDIENTS
- 2 cups (160g) oats
- 1 scoop vanilla protein powder*
- 1/4 cup (40g) chia seeds
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 cup (225g) plain Greek or Skyr yogurt
- 1 cup (250mL) unsweetened cashew or almond milk
- 1/3 cup (100g) egg whites
- 1 teaspoon vanilla extract
- 1 cup (140g) frozen wild blueberries**
OPTIONS:
* you can omit the protein powder altogether or add up to 2 scoops total of protein powder for an extra punch of protein and flavour!
** choose your favorite frozen berry!
DIRECTIONS
- Preheat the oven to 350F and prepare an 8x8 baking dish or a muffin tin. We made 6 servings with a tin that had 6 large muffin cavities. If you use the baking dish, cut your baked oatmeal into 6 even pieces after it cools!
- In a large mixing bowl, combine the dry ingredients including the oats, chia seeds, protein powder, baking powder, cinnamon, and salt.
- Add the wet ingredients to the dry ingredients including the yogurt, milk, egg whites, and vanilla extract.
- Bake at 350F for 25 minutes. The baked oatmeal will be a bit gooey but it will cook a bit longer when you reheat it in the microwave for breakfast. If you like a crispier baked oatmeal, bake for 30 minutes total.
- Store in an air-tight container in the fridge for up to 5 days.
I WANNA KNOW!
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