Chocolate Protein Baked Oatmeal - Large Serving
A larger serving of the mini chocolate brownie for breakfast. It's packed with protein, only sweetened with bananas, and has a dense brownie-like texture. It's also checks the gluten-free, dairy-free, egg-free box for those that need that! Minimal ingredients and so delicious!
Servings: 4
Equipment
- 8x8 baking pan
Ingredients
- 2 spotty bananas mashed
- 2 cups quick oats
- 2 cups cashew milk or milk of choice
- 4 scoops or 1/2 cup chocolate protein I used this one
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp sea salt
Instructions
- Preheat oven to 350F degrees.
- In a medium mixing bowl, mash the bananas.
- Add in the rest of the ingredients: oats, milk, protein, baking powder, cinnamon, vanilla, and sea salt. Mix until well combined.
- Grease an 8x8 baking dish. Pour in the oat batter. Bake for 30-35 minutes until the inside is set but still soft.
- Let cool completely before slicing into pieces. Makes 4 slices. Top with whatever you like: I chose peanut butter and additional banana!
Notes
For Storing: Let oatmeal cool completely. Slice and store in an airtight container in the fridge for 4-5 days.
For Freezing: To freeze, cool completely. Then wrap each slice in plastic wrap and store in a freezer bag. Lasts in the freezer for up to 3 months.