🥣 Ingredients (Serves 4–6)
Dry Ingredients:
- 2 cups rolled oats
- 1 scoop vanilla or unflavored protein powder (plant-based or whey)
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
Wet Ingredients:
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 large eggs (or flax eggs for vegan)
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ cup unsweetened applesauce or mashed banana
Add-ins:
- 1 cup fresh or frozen blueberries
Optional Topping:
- 2 tbsp sliced almonds or chopped walnuts
- Light drizzle of yogurt or maple syrup when serving
👩🍳 Instructions
1️⃣ Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking dish or line with parchment paper.
2️⃣ Mix Dry Ingredients
- In a large bowl, combine oats, protein powder, baking powder, baking soda, and salt.
3️⃣ Mix Wet Ingredients
- In another bowl, whisk almond milk, eggs, maple syrup, vanilla, lemon zest, lemon juice, and applesauce.
4️⃣ Combine & Fold
- Pour wet mixture into dry ingredients; stir until combined.
- Gently fold in blueberries.
5️⃣ Bake
- Pour batter into prepared dish.
- Sprinkle optional nuts on top.
- Bake 30–35 minutes until set and lightly golden.
6️⃣ Serve
- Slice into squares and serve warm or refrigerate for grab-and-go breakfasts.
✨ Tips & Variations
- Extra Protein: Stir in an additional scoop of protein powder or a handful of hemp seeds.
- Vegan Version: Use flax eggs and plant-based protein powder.
- Flavor Boost: Add ½ tsp cinnamon or cardamom for warmth.
- Storage: Keeps in the fridge for up to 5 days; also freezes well for future breakfasts.