Blueberry Oat Bake (with New Apple Cinnamon Protein Variation!)
This is the perfect breakfast to make on the weekend, then have all week long. Each slice comes in at about 13 grams of protein! This is also a great recipe to bring to a brunch get together.
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
New Variation: Apple Cinnamon Protein Oat Bake
Swap out the blueberries for cinnamon maple apples:
-
- 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