A QUICK NOTE
The icing consistency will vary depending on your protein powder. Add a little more milk to thin it or more protein powder to thicken it. These baked oats are great warm, but they are also kid-approved straight from the refrigerator.
INGREDIENTS
FOR THE BAKED OATS
2 cups rolled oats
2 cups milk of choice, such as fat-free Fairlife
¼ cup cacao powder
1½ scoops chocolate brownie protein powder or similar flavor
½ cup PB2 powdered peanut butter
1 tablespoon maple syrup
2 teaspoons vanilla extract
1 teaspoon baking powder
2 tablespoons chia seeds
3 Medjool dates, chopped
Optional: Lily’s chocolate or white chocolate chips, for topping
FOR THE PEANUT BUTTER PROTEIN ICING
½ cup low-fat Fairlife milk
½ cup vanilla Greek yogurt
½ cup PB2 powdered peanut butter
½ cup vanilla protein powder
DIRECTIONS
1. Preheat the oven to 350°F. Grease an 8 × 8-inch baking dish.
2. In a large bowl, stir together all of the baked oat ingredients except the optional chocolate chips.
3. Pour the mixture into the prepared baking dish and bake for about 25 minutes.
4. While the oats bake, add all of the icing ingredients to a blender or food processor. Blend until smooth, adding more milk to thin the icing or more protein powder to thicken it as needed.
5. Spread the icing over the warm baked oats.
6. If desired, sprinkle chocolate or white chocolate chips over the warm icing and allow them to melt slightly.
7. Serve warm or chilled. Refrigerate leftovers and reheat them in the microwave if desired.
