Peach Protein Baked Oats

This Peach Protein Baked Oats recipe packs all of the sweet delicious flavor of peach pie into nutritious, cake-like, baked oatmeal

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 415kcal

Author Amee

1/4 cup unsweetened almond milk or milk of choice
1 egg
1/2 cup peaches chopped, fresh or thawed frozen peaches (plus extra for topping)
1/2 cup rolled oats
15 grams vanilla whey protein powder about 1/2 standard scoop
1 tbsp real maple syrup
1 tbsp ground golden flaxseed
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/2 tsp baking powder
pinch of salt
cooking spray for greasing dish
optional: white chocolate chips

Preheat the oven to 350 degrees F. and spray a 6x2" baking dish or similar size ramekin or pie dish with cooking spray.
Add all of the ingredients, except the white chocolate chips (if using), to a blender starting with the wet ingredients and blend until just blended and smooth.
Pour the batter into the prepared baking dish and sprinkle the white chocolate chips on top (if using).
Bake for 20-25 minutes (check for doneness at 20 minutes).
Cool for 5 minutes, top with additional peaches if desired, and enjoy.

You can reduce the calories to 361 and carbs to 41 grams by swapping the real maple syrup for sugar-free maple syrup.
Use a high-speed blender. You need a good high-speed blender to get that smooth, cake-like texture.
Make sure to grease the ramekin well so the batter doesn’t stick to the dish.
If you don’t have a high-speed blender you can swap the oats for oat flour and whisk the ingredients together until smooth.
The size of the cooking vessel makes a difference in the cooking time and texture. I used a square 6x2” dish. An 8 oz ramekin, and 6” mini pie plate should work well, too. Start checking the oats at 20 minutes so they don’t overcook. Cooking them too long will dry them out.