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Sugar Cookie Protein Baked Oats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 87 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Enjoy a delightful and nutritious breakfast treat with these Sugar Cookie Protein Baked Oats, combining vanilla protein, oats, and a sweet glaze for a cozy start to your day.

Ingredients

Units Scale

Main Ingredients

  • 1/2 cup old-fashioned rolled oats
  • 1 scoop (30g) vanilla protein powder
  • 1–2 tablespoons granulated sweetener of choice
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup milk of choice
  • 1 tablespoon unsweetened applesauce or mashed banana
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon melted unsalted butter or coconut oil
  • 1–2 tablespoons colorful sprinkles (optional)

For Optional Sugar Cookie Glaze

  • 1/4 cup powdered sugar or powdered erythritol
  • 1–2 teaspoons milk of choice
  • 1/8 teaspoon vanilla extract
  • Tiny pinch of almond extract
  • Extra sprinkles for garnish

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a small, oven-safe ramekin or bowl (approx. 8-10 ounces) to prevent sticking.
  2. Combine Dry Ingredients: In a medium mixing bowl, combine the 1/2 cup old-fashioned rolled oats, 1 scoop vanilla protein powder, 1-2 tablespoons granulated sweetener, 1/2 teaspoon baking powder, and a pinch of salt. Whisk thoroughly to ensure even distribution.
  3. Mix Wet Ingredients: In a separate, smaller bowl, combine the 1/2 cup milk of choice, 1 tablespoon unsweetened applesauce or mashed banana, 1/2 teaspoon vanilla extract, and 1/4 teaspoon almond extract. Stir well.
  4. Add Melted Fat to Wet Ingredients: Melt 1 tablespoon unsalted butter or coconut oil. Once slightly cooled, add it to the wet ingredient mixture and whisk until all wet ingredients are well combined and uniform.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir with a spoon or spatula until just combined. Be careful not to overmix, as this can lead to a tougher texture. The mixture will be quite thick.
  6. Add Sprinkles (Optional): If using, gently fold in 1-2 tablespoons of colorful sprinkles into the oat batter until just incorporated. Avoid over-stirring to prevent color bleeding.
  7. Transfer to Baking Dish: Spoon the entire mixture into your lightly greased ramekin or oven-safe bowl. Gently smooth the top. You can add a few extra sprinkles on top for a prettier finish, if desired.
  8. Bake the Oats: Place the ramekin into the preheated 375°F (190°C) oven. Bake for approximately 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
  9. Cool Before Glazing: Carefully remove the baked oats from the oven and let them cool in the ramekin for about 5-10 minutes. This allows them to set properly before glazing.
  10. Prepare Optional Sugar Cookie Glaze: While the oats cool, in a small bowl, combine 1/4 cup powdered sugar (or powdered erythritol). Gradually add 1-2 teaspoons of milk, stirring constantly until you reach a thick, pourable glaze consistency. Stir in 1/8 teaspoon vanilla extract and a tiny pinch of almond extract. Whisk until completely smooth.
  11. Glaze and Garnish: Once the baked oats have cooled sufficiently (still warm, but not piping hot), generously drizzle the freshly made glaze over the top. Immediately sprinkle a few more colorful sprinkles over the wet glaze for an extra festive touch.
  12. Serve and Store: Serve your incredible Sugar Cookie Protein Baked Oats warm. Enjoy directly from the ramekin or invert onto a plate. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave for 30-60 seconds.

Notes

  • Use colorful sprinkles sparingly to avoid color bleeding into the batter.
  • Allow oats to cool slightly before glazing to ensure the glaze sets properly.
  • Leftovers can be refrigerated for 3-4 days and warmed in the microwave.

Find it online: https://yumrecipesfood.com/sugar-cookie-protein-baked-oats-recipe/