What could be better than quickly prepared, yummy and healthy baked oats with toppings
you love?!
I love having it in the morning as breakfast or pre-workout snack, but it also serves you well
as Dinner or Dessert. The best thing is that you can completely adjust it to your taste.
Oats are one of the healthiest grains on earth, with well-balanced nutrient composition and
great source of important vitamins, trace minerals, antioxidants und fibre. They will leave
you satisfied for longer time, because of its high fibre (beta-glucan soluble fibre) content,
which slows down carbohydrate’s absorption. That makes them a very good PRE-WORKOUT
meal/snack.
Read more about Oats and its benefits here
Servings: 1
Preparation time: 2 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Ingredients:
40g rolled oats
1 scoop (25-30g) protein powder chocolate flavour
¾ cup oat milk (cca. 180-200 ml)
1 tsp Weinstein baking powder
1 tsp Sukrin gold sugar alternative
Frozen blueberries
Toppings:
Frozen or fresh raspberries
1 piece of dark chocolate
1 tbs of Peanut Butter
1 tbs of Maple syrup
INSTRUCTIONS:
Preheat the oven to 180°C.
Weight in rolled oats and place them in a bowl. Add protein powder, baking powder, sukrin gold sugar and add cca. ¾ cup of oat milk, to get a creamy smooth oat batter (not too smooth, not too thick).
Prepare your skillet pan and cover the bottom of it with frozen blueberries. Add on the oat batter.
You can already add your toppings before putting it in the oven or wait until oats are baked.
Place the skillet in the oven and bake for 20-25 minutes until barley golden brown.
When baked add your toppings if not added before and enjoy it warm.
INFO: Ingredients and Alternatives
DIETARY INFO: This recipe is vegan and vegetarian friendly. To make it gluten and lactose
free use the gluten free oats and lactose free milk.
OATS: I used rolled oats, because they are only lightly processed and the texture comes out
for me perfectly. You can also use quick (instant) oats, but the texture will come out mushier
or steel cut oats, but the texture will be chewier and they will take longer to bake.
PLANT DRINK: Instead of oat milk you can also use almond, soya, coconut or cow milk. All
will work perfectly. I used oat milk because it gives the oats sweeter taste.
SUGAR ALTERNATIVE: I used SUKRIN GOLD sugar substitute, but you can use coconut sugar,
stevia extracts, xylitol or erythritol.
FRUIT BASE AND TOPPINGS: I used frozen forest blueberries because I find them perfect for
baked oats. You can use any other frozen or fresh fruits. The same is with toppings. Finish
your baked oats with your favourite goodies (chocolate, chopped nuts, coconut, banana
chips...).
BAKING POWDER: to make it fluffier
MAKE IT SWEETER: Instead of maple syrup that I used, you can go for date or agave syrup or
honey.
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