Description
This High Protein Triple Berry Oat Bake provides a perfect synergy of slow-releasing carbohydrates, muscle-building protein, and vibrant antioxidants, designed to keep you full and focused until lunch.
Ingredients
Scale
2 cups Rolled Oats
1 cup Protein Powder
1 cup Blueberries
1 cup Raspberries
1 cup Strawberries
1/4 cup Ground Flaxseed
1 tsp Baking Powder
1 tsp Cinnamo
1/4 tsp Sea Salt
2 Eggs or 1 Flax Egg (1 tbsp ground flaxseed + 3 tbsp water)
1 cup Unsweetened Almond Milk
1/4 cup Pure Maple Syrup
1 tsp Vanilla Extract
1/4 cup Avocado Oil
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish
- In a large bowl, combine the rolled oats, protein powder, ground flaxseed, baking powder, cinnamon, and sea salt
- In another bowl, whisk together the eggs (or flax egg), almond milk, maple syrup, vanilla extract, and avocado oil until smooth
- Pour the wet ingredients into the dry ingredients and mix until no dry pockets remai
- Gently fold in two-thirds of the mixed berries
- Transfer the batter to the prepared baking dish and spread it evenly, then scatter the remaining berries on top
- Bake for 35 to 40 minutes until golden brown and firm in the center
- Allow to cool for at least 10 minutes before slicing
Notes
For a dairy-free version, use plant-based protein powder.
To store, keep in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285 kcal
- Sugar: 9g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 60mg