2 cups old-fashioned oats
2 teaspoons cinnamon
1 teaspoon baking powder
¾ teaspoon fine-grain sea salt
2 servings of Vanilla Protein Powder
2 cups of almond milk (or dairy alternative)
1/4 cup maple syrup or honey
2 large eggs
2 cups of fruit, fresh or frozen, divided
Optional toppings: plain/vanilla greek yogurt , almond or peanut butter and/or additional fruit
Preheat the oven to 375 degrees.
Grease a 9-inch square baking dish.
In a mixing bowl, combine the oats, cinnamon, baking powder and salt. Whisk to combine.
In a smaller bowl, combine the milk, maple syrup, and eggs. Whisk until blended.
Add 1 cup of the fruit at the bottom of the baking dish.
Add the dry ingredients.
Pour the wet ingredients over the dry ingredients. Wiggle the dish to make sure all the dry ingredients have been coated. (you might need to use a fork to make sure all the dry ingredients are covered).
Add the 2nd cup of Fruit to the top.
Bake for 40-45mins
Let cool and enjoy!
Can last up to 5 days in the fridge.
Macro Breakdown (using Raspberries)
**To make this recipe into pumpkin pie oats, take out the fruit and add 1.5 cups of pumpkin (not pumpkin pie filling!!) and 2 tsp of pumpkin pie spice.
1 cup of Pancake mix (I used GF)
1 scoop of Vanilla Protein Powder (I used Genuine Health Vanilla Whey, I've also done these with Vegan Protein Powder and its worked great!
1/2 cup Maple Syrup
1/2 cup water
1/2 cup of Plain Greek Yogurt
1 cup of fruit (fresh or frozen) I use Nude Fruit frozen fruit and they always come out perfect!
Preheat oven at 400 degrees F
Lightly grease or line muffin tin
Whisk together dry ingredients
Mix in remaining ingredients and fold in fruit last
Distribute mix between 12 muffins and cook for 16 min
* I toss these in the freezer as soon as they cool down and take them out each morning to eat. They are also better heated up!