High-Protein Baked Oatmeal

A hearty, sliceable baked oatmeal boosted to 25g protein per serving. Make one pan on Sunday and breakfast is handled for the week. Naturally gluten-free and dairy-free, and easily made vegan.

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Ingredients

I• 2 cups old-fashioned rolled oats (certified GF if needed)

• 1 cup vanilla protein powder (Joan uses and recommends Arbonne protein powder)

• 2 cups unsweetened soy milk (higher protein than almond milk; or any milk of choice)

• 1/4 cup peanut butter or any nut/seed butter

• 3 large eggs

• 3 tbsp pure maple syrup

• 1 tbsp coconut oil, melted

• 1 tsp vanilla extract

• 1/4 tsp fine salt

• 1/2 cup fresh or frozen blueberries, plus more for topping

• Nut butter for drizzling on top

Instructions

1. Preheat oven to 375F. Spray an 8-inch square baking dish with cooking spray or line with parchment paper.

2. In a large bowl, mix together oats, protein powder, soy milk, peanut butter, eggs, maple syrup, melted coconut oil, vanilla, and salt until fully combined.

3. Fold in the blueberries, then pour the mixture into the prepared baking dish. Top with additional blueberries.

4. Bake 35-40 minutes, until the center is set and the edges are golden.

5. Remove from oven and let cool for 5 minutes. Slice into 6 portions. Drizzle with nut butter before serving.