This peanut butter oat bake is one of our kids’ favorite breakfasts and makes several easy portions for busy mornings.
A QUICK NOTE
Fresh or frozen fruit both work, but frozen blueberries may add a few minutes to the baking time. Add jam after baking, and pair a serving with scrambled eggs if you want a heartier breakfast.
INGREDIENTS
2 cups old-fashioned rolled oats
½ cup vanilla protein powder
2 cups fat-free Fairlife milk or milk of choice
½ cup peanut butter
2 large eggs
3 tablespoons sugar-free maple syrup
1 tablespoon coconut oil, melted
3 tablespoons chia seeds
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup fresh blueberries, plus more for topping, or fruit of choice
Jam, for serving
DIRECTIONS
1. Preheat the oven to 375°F. Spray an 8-inch square baking dish with nonstick cooking spray.
2. In a large bowl, stir together the oats, protein powder, milk, peanut butter, eggs, maple syrup, coconut oil, chia seeds, vanilla, and salt.
3. Fold in the blueberries, then pour the mixture into the prepared baking dish. Spread the fruit evenly and add a few extra blueberries on top if desired.
4. Bake for 35–45 minutes, until the center is set. Frozen blueberries may require a little additional time.
5. Let cool for a few minutes, then portion and serve with jam. Refrigerate leftovers for breakfasts throughout the week.
