This Snickerdoodle Protein Baked Oatmeal is the perfect healthy make-ahead breakfast for busy mornings! It’s gluten-free, vegan and packed with protein using HUM Nutrition Core Strength vegan vanilla protein powder.
2 cups rolled oats
4 scoops (56 grams) HUM Nutrition’s Core Strength vanilla protein powder.
1 teaspoon baking powder
1/2 teaspoon cream of tartar (optional)
1 teaspoon cinnamon
1/4 teaspoon sea salt
2 cups unsweetened almond milk
2 tablespoons ground flax
1/2 cup unsweetened applesauce
1/4 cup almond butter
2 tablespoons maple syrup (optional)
1 tablespoon monk fruit or cane sugar
1/4 teaspoon cinnamon
Preheat the oven to 375F. Lightly grease an 8×8 (or similar – I use a smaller 7.5×5 Staub baking dish) baking dish with avocado or coconut oil.
Mix together the oats, protein powder, ground flax, baking powder, cream of tartar, cinnamon, and salt. Add in the almond butter and applesauce. Mix until combined. Add the almond mic and mix again. Let stand for about 5 minutes so the oats and flax have time to absorb some of the liquid.
Pour the mixture into the baking dish. Place in the oven for 40-50 minutes. The larger your baking dish the less time it will take for the oatmeal to set. Check after 35-40 minutes. It’s ready when the top starts to brown and the middle is set. You can test this by poking the center with a toothpick or knife. It will come out clean when it’s ready. Remove and let cool for 15 minutes before serving.
Serve with a splash of milk or top with yogurt or nut butter of choice. Store leftovers in an airtight container in the fridge for 4-5 days.
To Reheat: Reheat a single portion on the stove-top or microwave with a splash of almond milk. To reheat the entire dish, covered with foil, and place in a 350F oven until warmed through, 15–20 minutes