Protein Baked Oatmeal
Base Recipe
½ cup rolled oats
1 tablespoon protein powder
1 ripe banana
1 egg
1 tablespoon maple syrup
½ teaspoon baking powder
Pinch of salt
Cooking spray
Raspberry White Chocolate
2 tablespoons raspberries
2 tablespoons white chocolate chips
Blueberry Muffins
2 tablespoons blueberries
2 tablespoons chopped pecans
Dash cinnamon
Carrot Cake
2 tablespoons grated carrots
2 tablespoons chopped walnuts
Dash cinnamon
Oatmeal Chocolate Chip
2 tablespoons chocolate chips
1 tablespoon peanut butter
INSTRUCTIONS
Preheat the oven to 350°F. Grease a ramekin or oven-safe pan with cooking spray.
In a blender combine the base ingredients until smooth and well-blended, about 1 minute. Fold in any of the flavor combinations you are using and scatter some on top.
Transfer the batter into the prepared ramekin. Bake for 25-28 minutes, until a cake tester inserted in the center comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving and frosting.
Storage: The baked oats will keep well in an airtight container for 2 days at room temperature and up to a week in the fridge.
Freezing: You can freeze the protein baked oats before or after baking and it will keep for up to 3 months.