This is the perfect breakfast for those spring or summer months! It won’t leave you feeling weighed down, but still provides a good dose of protein at a little over 13 grams per square. This recipe is easy to make and perfect to bring to your next brunch or breakfast get together.
Meal Prep Friendly
This recipe is perfect to make on a Sunday and have for breakfast all week long. One recipe makes nine squares so it will definitely last you throughout the week. After baking, make sure to cover it and store it in the fridge. This recipe is also freezer friendly – you can cut the bake into squares and then freeze them for when you need a quick breakfast.
How to Serve
When I made this, I served it with some soy yogurt and fresh blueberries. The soy yogurt provides an extra dose of protein and the blueberries just add extra flavor! You can also top this with extra almond butter, sliced almonds, or even flax seed meal for more omega 3’s. This can also be the side to an egg or two if you still eat eggs and are looking for a more filling breakfast or brunch.
What Equipment Do I Need?
- Small Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Mixing Spatula or Spoon
- Square Pan
- Measuring Cups and Spoons
Ingredients
- Super Fine Almond Flour
- Gluten Free Rolled Oats
- Sliced Almonds
- Baking Powder
- Cinnamon
- Frozen Blueberries
- Flax Seed Meal
- Water
- Vanilla Extract
- Pure Maple Syrup
- Unsweetened Vanilla Soy Milk
- Natural Creamy Almond Butter
Substitutions
- Frozen Blueberries – You can also choose a different frozen fruit like strawberries or bananas.
- Soy Milk – You can choose to use a different non dairy milk, but this will affect the protein content.
- Almond Butter – Peanut butter or other nut butters would work as well. Again, just keep in mind that this can change the protein content of the meal.
New Variation: Apple Cinnamon Protein Oat Bake
Check out the notes section of the recipe below to see the new fall-inspired variation of this breakfast! Packed with even more protein and those cozy fall flavors – you won’t want to miss it.
Recipe
Blueberry Oat Bake (with New Apple Cinnamon Protein Variation!)
Ingredients
Dry Ingredients
- 1 cup super find almond flour
- 2 cups gluten free rolled oats
- 1/2 cup sliced almonds
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 cups frozen blueberries
Wet Ingredients
- 2 tbsp flax seed meal
- 6 tbsp water
- 2 tsp vanilla extract
- 1/2 cup pure maple syrup
- 1 1/2 cup unsweetened vanilla soy milk
- 1 cup natural creamy almond butter
Instructions
- Preheat the oven to 375℉. Grease a square pan with extra virgin olive oil.
- Combine the flax seed meal and water in a small bowl. Whisk together and set aside for 15 minutes.
- Combine all dry ingredients in a small mixing bowl except for the blueberries. Mix together.
- Put the wet ingredients in a medium mixing bowl except for the flax mixture and mix well.
- Once the flax has sat for 15 minutes, add it to the wet ingredients and mix.
- Pour the dry ingredients into the wet and mix well.
- Stir in the frozen blueberries.
- Pour the batter into the pan – spreading it out evenly.
- Bake it in the oven for 30 to 35 minutes. Serve warm and with an optional topping of soy yogurt and blueberries.
Notes
-
- Dice two apples.
- Pan fry on medium heat for 5-10 minutes.
- Add three scoops of protein powder to the dry ingredients.
- Keep all other aspects the same and enjoy the fall-inspired oat bake
Leave a Reply