I used to absolutely hate oatmeal when I was a kid – but then again what kid would choose oatmeal over a big bowl of sugary cereal, right? I’ve come to appreciate it more and more over the years (fiber! protein!) and I’ve been really enjoying it as a bake.
As you might have picked up on my IG stories, I started meal prepping a few months ago, so I’m constantly on the look out for easy, high protein meals that will keep well in the fridge for a few days. This oatmeal bake is very low effort to make, but is highly rewarding.
I added a few scoops of protein powders to up the protein content, and held back on adding much sugar. I only used about two tablespoons of agave syrup, but I bet maple or any other fruit syrup is good, too. I let the oats soak overnight to make it easier to digest (let’s not anger the IBS) and help my body with absorbing its nutrients.
I was tempted to call these breakfast brownies, but I felt that was cutting real, buttery brownies short. These taste indulgent for breakfast though, especially when you feel extra decadent and add some extra cocoa nibs or dark chocolate on top. I like having mine with a dollop of soy yoghurt and a cup of black coffee (what else?). This oatmeal bake it super convenient because you can eat it hot or cold, is soft enough so it doesn’t dry out, and solid enough to snack on in the car on your way to work (guiltyyy).
I’m really into this chocolate and cherry combination, but I’ve already got so much more flavour ideas. I think these would be great with some fresh apple, cinnamon and raisins. Or some fresh red berries. Or apricot and almonds (I tried this one already, it’s really good!).
You’ll need –
– a mixing bowl
– a deep baking dish
– 3 cups (270gr) oatmeal, soaked overnight
– 3 (90gr) scoops protein powder
– 1/2 cup dried cherries, chopped roughly
– 4 tbsp cocoa powder
– 1 tsp cinnamon
– 1/2 tsp baking powder
– 1 tsp vanilla
– 2 tbsp chia seeds
– 2 tbsp agave syrup
– 1 cup (250ml) plant milk
– 1 mashed banana
– some coconut oil
How to make –
1. Let the oats soak overnight in a big bowl of room temperature water.
2. The next day, drain the oats through a sieve. No real need to rinse or press the oats, just let them do their thing.
3. Preheat the oven to 180°C.
4. In a mixing bowl, mash the banana and add the rest of the ingredients. Mix well.
5. Grease the oven dish with some coconut oil, make sure to get the sides as well.
6. Put the mixture in the dish and let it bake for 25-30 minutes until the top looks dried out and darkened a bit. Tadaaa, breakfast is done.