Baked Protein Oats: 4 Ways

I’m often talking about how to “pimp your porridge” and pair oats with other nutrient dense foods to help balance blood sugar levels.

Ever fancy a little brunch style indulgence for a weekend breakfast?

These baked protein oat variations are the perfect way to bring a twist to your breakfast routine. Because they are balanced with a protein boost and the choice of inclusions, they’ll also help to prevent the blood sugar spikes “naked” oats may bring and keep you fuller for longer. They are ideal for make ahead breakfasts and popping in the oven when you’re doing dinner.

Recipe

serves 1

Make in individual ramekins, or increase the recipe and make in larger oven-proof dishes like those shown in the image.

Base ingredients:

• 1/2 cup rolled oats

• 1 tbsp quality protein powder (if you tolerate whey, Organic Protein Co is great, or Nuzest for plant proteins)

• 1 ripe banana (keep ripe ones in the freezer for baking)

• 1 egg

• 1/2 tbsp maple syrup (optional, depending on sweetness)

• 1/2 tsp baking powder

• Pinch salt

• Butter, olive oil to lightly brush ramekin

flavour variations:

Raspberry + Dark Chocolate

• 2 tbsp organic raspberries (can use frozen)

• 1 tbsp min. 70% dark chocolate chips, or chopped up

blueberry + pecan

• 2 tbsp organic blueberries (can use frozen)

• 2 tbsp chopped pecans

Carrot Cake

• 1 grated carrot

• 2 tbsp chopped walnut

• 1/2 tsp cinnamon

almond butter + grated apple

• 1 tbsp almond butter

• 2 tbsp grated apple

instructions:

1. Heat oven to 180C and grease your oven-proof ramekin

2. In a blender, blend all the base ingredients until smooth and thoroughly mixed

3. Fold in the flavour combinations you want to try

4. Transfer the batter to the prepared ramekin and bake for around 25 minutes (until a skewer inserted into the centre comes out with just crumbs).

5. Cool for 5-10 minutes before serving.

6. Serve solo, or with Greek or coconut yoghurt