Proats

Name: Proats
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups frozen or fresh blueberries; 2 cups whole rolled oats; 2 1/4 cups milk, dairy, oat or almond; 2 tbsp ground flax seed meal; 3 tbsp pepitas or other nuts; 1/2 tsp sea salt; 1 tsp baking powder; 1 tsp cinnamon; 1 scoop protein powder, I used plain whey protein isolate; 1/4 c maple syrup; 1 tbsp sunflower oil, olive oil or coconut oil; 2 tsp vanilla extract

2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

Protein baked oats. Striving for a healthier breakfast on the go or snack. I find that I like this both hot or cold.

2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

Protein baked oats. Striving for a healthier breakfast on the go or snack. I find that I like this both hot or cold.

Saved

Ingredients

45 mins

6 servings

2 cupsfrozen or fresh blueberries
2 cupswhole rolled oats
2 1/4 cupsmilk, dairy, oat or almond
2 tbspground flax seed meal
3 tbsppepitas or other nuts
1/2 tspsea salt
1 tspbaking powder
1 tspcinnamon
1 scoopprotein powder, I used plain whey protein isolate
1/4 cmaple syrup
1 tbspsunflower oil, olive oil or coconut oil
2 tspvanilla extract

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Steps

45 mins

1

Mix dry ingredients, oats, flax, pepitas, baking powder, salt, cinnamon and protein powder in a mixing bowl.
2

Add wet ingredients to the bowl, milk, vanilla and oil. Stir to mix.
3

Add blueberries and fold gently to mix. Pour everything into a 9 x 9 inch baking pan.
4

Place remainder of blueberries on top of mixture in baking pan.
5

Bake for 35-40 mins at 375 degrees F.
6

Let cool slightly. Cut into 6 servings to eat now, or spoon into 6 containers for meal prep to eat later.

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Cooksnaps

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2 Cancerians cook, Libra eats @lynnD

on May 20, 2023 19:07

Santa Fe, NM

A family of cooks, sharing our food adventures and skills. The eaters take it all in. sometimes surprising will their secret skills.#1) I'm a busy professional and mom. I made my first cake from scratch for my father's birthday when I was 10. It's been a great adventure cooking, making and eating ever since. Vegetarian for 30+ years. Exploring the challenges of baking at high altitude. Stretching into vegan techniques. Always ready to learn about new approaches, fresh and healthy ingredients. I appreciate keeping it simple. Sometimes in food, as in life, less is more.