Strawberry-Almond Baked Oats

"Baked oats" have become a viral recipe on social media as an easy, nutritious, and versatile breakfast option. We reinvent how we consume oatmeal by blending it into a cake-like texture... yum! Plus, thanks to TVP, skim milk, and egg whites, you get a significant amount of protein for few calories.

Enjoy!

Preparation 10 min
Cooking 25 min
Portion 6

Nutrition Facts (per serving)

Calories
195
Fat
4,5
Carbohydrates
26
Fibre
5
Protein
12
Sodium
90

Ingredients

  • 560 ml (1 ¾ cups) quick-cooking oats

  • 125 ml (½ cup) textured vegetable protein (TVP)

  • 5 ml (1 tsp) baking powder

  • 250 ml (1 cup) skim milk

  • 85 ml (⅓ cup) egg whites (equivalent to 3 eggs)

  • 15 ml (1 tbsp) maple syrup

 

  • 250 ml (1 cup) strawberries, diced

  • 60 ml (¼ cup) unsalted roasted almonds, roughly chopped

Preparation

  1. Preheat the oven to 350°F (180°C).

  2. In a food processor, grind the oats, TVP, and baking powder.

  3. In a 20 x 20 cm (9 x 9 inch) baking dish, mix the skim milk, egg whites, and maple syrup.

  4. Stir in the dry ingredients until you have a smooth mixture, then add the strawberries and almonds. Gently mix.

  5. Bake for approximately 25 minutes or until a knife comes out clean.

Notes

Keeps for 5 days in an airtight container in the refrigerator. Freezes for up to 3 months.

 

*Tip: Cut them into portions before freezing. This way, you can take out individual servings as needed, especially on busy mornings.

Registered Dietitian Nutritionist