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protein oatmeal bake

Protein Porridge Bake

Baking the oats makes this porridge have a lovely thick and creamy texture. The Free Soul Ginger Nut protein powder I used tastes amazing and I really recommend it!

Course Breakfast
Cuisine high protein, Vegan
Keyword protein baked oatmeal, protein baked porridge
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 people

Ingredients

  • 60 grams rolled oats
  • 100 ml coconut milk (the pouring kind)
  • 5 dates (chopped)
  • 1 apple (half grated, half sliced)
  • 30 grams Freesoul Ginger biscuit protein powder
  • 1 tsp ground cinnamon
  • 1 handful chopped hazelnuts (optional)
  • boiling water

To serve

  • 1-2 tbsp vegan yogurt (optional)
  • few slices chopped banana (optional)

Instructions

  1. Preheat oven to 180 C.

  2. Place the oats in a large bowl and pour over enough boiling water to just cover them. Leave to thicken for roughly 10 mins

  3. Microwave the grated apple in a bowl for around 30 seconds on high so that you form a purée. 

  4. Add the protein powder to the oats and stir in enough water so that you form a smooth, thick paste.

  5. Once the oats have absorbed the water, add in the protein apple mixture along with the rest of the ingredients (apart from the apple slices) and stir. 

  6. Pour the mixture in a smooth oven proof dish so that is roughly 3-5mm thick, top with the sliced half of the apple. 

  7. Bake for 20 mins. Serve immediately or leave in the fridge overnight once and reheat the next morning in the microwave for around 90 seconds and serve with vegan yogurt and chopped banana.

Recipe Notes

You can make these baked oats without protein powder if you don't have any, but I think adding it helps become more filling and nourishing.