Description
Wonderful baked oats without banana is made with simple, nutritious ingredients for an easy, protein-packed, satisfying breakfast that both kids and adults will love! This recipe is great to make ahead and reheat all week for a warm and comforting start to your mornings.
Ingredients
Scale
Dry Ingredients:
- 2 3/4 cups gluten free sprouted rolled oats
- 4 servings (~1 cup) protein powder (I recommend Equip, Whey or Collagen)
- 1 cup chopped walnuts or pecans
- 1/2 cup hemp seeds
- 1/2 cup pumpkin seeds
- 3 tablespoons chia seeds
- 2 tablespoons flax seeds
- 2 tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon sea salt
Wet Ingredients:
- 1 3/4 cup unsweetened almond milk
- 1 cup plain Greek yogurt
- 2 large eggs
- 4 tablespoons melted unsalted butter
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 1 apple, grated (granny smith, gala or pink lady)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×12 baking dish or line it with parchment paper.
- In a large bowl, combine the oats, protein powder, chopped walnuts or pecans, hemp seeds, pumpkin seeds, chia seeds, cinnamon, flax seeds, salt, and ground ginger. Stir until evenly mixed.
- In a separate bowl, whisk together the almond milk, Greek yogurt, eggs, melted butter, maple syrup, vanilla, and grated apple until well combined.
- Pour the dry mixture into the wet ingredients and stir until everything is evenly incorporated.
- Pour the mixture into the prepared baking dish and spread it evenly. Bake in the preheated oven for 35 minutes for a more custard-like texture, or 45 minutes for a firmer texture.
- Allow the baked oats to cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature!
Notes
- Storing leftovers: Place any leftover baked oatmeal in an airtight container and store in the fridge for up to 4 days. Reheat individual slices in the microwave for 30-60 seconds.
- To freeze: Once completely cool, wrap individual servings in plastic wrap and then tinfoil, and store in the freezer for up to about 3 months. When you’re ready to eat, unwrap it and place it on a microwave-safe dish and microwave in 30 second intervals for 1-2 minutes. If you wrap and freeze the entire baked oatmeal for later, reheat it in the oven, covered with foil, for 20-25 minutes at 350ºF.
Nutrition
- Serving Size: 1 serving
- Calories: 590.9
- Sugar: 8.6 g
- Sodium: 352.8 mg
- Fat: 29.6 g
- Saturated Fat: 6.9 g
- Trans Fat: .2 g
- Carbohydrates: 54 g
- Fiber: 11.7 g
- Protein: 30.3 g
- Cholesterol: 57.8 mg