"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!
Ingredients
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560 ml (1 ¾ cups) quick-cooking oats
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125 ml (½ cup) textured vegetable protein (TVP)
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5 ml (1 tsp) baking powder
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250 ml (1 cup) skim milk
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85 ml (⅓ cup) egg whites (equivalent to 3 eggs)
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15 ml (1 tbsp) maple syrup
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250 ml (1 cup) strawberries, diced
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60 ml (¼ cup) unsalted roasted almonds, roughly chopped
Preparation
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Preheat the oven to 350°F (180°C).
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In a food processor, grind the oats, TVP, and baking powder.
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In a 20 x 20 cm (9 x 9 inch) baking dish, mix the skim milk, egg whites, and maple syrup.
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Stir in the dry ingredients until you have a smooth mixture, then add the strawberries and almonds. Gently mix.
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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.
