Baked Maple Protein Oatmeal
March 4, 2019
There are five reasons I absolutely love this baked maple protein oatmeal recipe!
1. Oatmeal is perfect for meal prepping for the week.
I love to bake this Baked Maple Protein Oatmeal recipe on Sundays to ensure I have either a healthy breakfast to grab when I am on-the-go or for when I need a mid-afternoon pick-me-up snack. I love how absolutely simple it is to meal prep. Just stir all the ingredients together, transfer to a baking dish and bake!
2. It’s kid-friendly!
My kids absolutely love this Baked Maple Protein Oatmeal recipe and are always asking for more. If you are a parent, you know how difficult it can be to get your kids to eat foods that are actually healthy—and this recipe makes it so simple!
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3. I love all things maple!
As much as I love eating a plate of pancakes drenched in maple syrup, I know it’s a complete sugar bomb and should only be something I treat myself to from time to time. This Baked Maple Protein Oatmeal gives me that same delicious maple flavor without all the processed sugar by using maple extract and stevia drops instead.
4. It’s filled with protein.
It’s important to include protein into your breakfast, but for me it’s not always the easiest thing to do. Between the Afterburn and Greek yogurt, one slice of this Baked Maple Protein Oatmeal gives me 13 grams of clean protein.
5. It’s gluten-free and contains zero added sugars!
I feel so much better when I remove both gluten and sugar from my diet. I not only feel more energized, but I notice my complexion to be more clear and I feel less bloated. Sometimes it can be hard to find a quick breakfast on the go, that is gluten-free, sugar-free and high-protein. Thankfully, this Baked Maple Protein Oatmeal is all three!
This Baked Maple Protein Oatmeal is…
High in fiber
Easy to make
Perfect for meal prepping
Check out this episode of Morgan Makes It to see this Baked Maple Protein Oatmeal come to life!
2½ cups old-fashioned rolled oats
2 scoops Afterburn protein
1 tsp. baking powder
¼ tsp. salt
2 cups plant-based milk
2 whole eggs
¼ cup maple syrup
¼ cup coconut oil, melted
1 tsp. vanilla extract
2 tsp. maple extract
1 cup Greek yogurt
2 tsp. maple extract
2 tsp. Cinnamon
Preheat oven to 375 degrees. Thoroughly combine eggs, plant-based milk, maple syrup, melted coconut oil, vanilla extract and 2 tsp. maple extract in a large mixing bowl. In a separate mixing bowl, combine oats, Vanilla AfterBurn, baking powder and salt, then stir.
Transfer dry ingredients into wet ingredients and stir again until well combined. Pour mixture into a 9” x 13” glass baking dish. Cut bananas into thin slices and spread evenly on top of mixture. Bake for 35 to 40 minutes.
For the topping, combine Greek yogurt, 1 tsp. maple extract, cinnamon and stevia in a small bowl. Stir until evenly mixed. Once the baked maple oatmeal is fully cooked, remove from oven and allow to cool. Top each serving with 1 to 2 spoonfuls of Greek yogurt topping.
Serving size: 1 slice with ¼ cup Greek yogurt topping
Yields 12 slices