High Protein Strawberry Shortcake Baked Oats

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High Protein Strawberry Shortcake Baked Oats

If you've ever found yourself asking ChatGPT, "what's a high protein breakfast recipe that is sweet, not a smoothie, and doesn't involve cottage cheese," then you are going to love this recipe. These High Protein Strawberry Shortcake Baked Oats taste just like a homemade strawberry shortcake... if a strawberry shortcake was also gluten-free and packed with protein. This recipe is sweet, fluffy, light, and delicious, and is sure to keep you feeling full all day long!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Low Salt, Vegetarian

Keyword Dairy Free, gluten-free, Nut Free

Servings Servings

Calories 441kcal

Author Nicole Modic

Ingredients

1 Cup Strawberries quartered
1.5 Cups Rolled Oats
2 Scoops Collagen Powder or unflavored protein powder
½ Teaspoon Baking Powder
1 Pinch Sea Salt
2 Teaspoons Vanilla Extract
1 Tablespoon Coconut Oil melted
3 Tablespoons Maple Syrup
2 Eggs
1 ½ Cups Almond Milk

Instructions

To make these baked oats, start by preheating your oven to 350 F.
Next, prepare the strawberries. Wash the strawberries and slice them into quarters.
Then, prepare the oats. Add the rolled oats, collagen powder or protein powder, baking powder, salt, vanilla extract, maple syrup, melted coconut oil, eggs, and almond milk to a large bowl. Mix them well, until they're fully combined.
Spray 3-4 oven-safe containers with cooking spray or butter. Then, divide the baked oats batter amongst the 3-4 containers.
Transfer the containers into the oven for 18-24 minutes, or until the baked oats are just set. They should be golden on top but slightly squishy in the center.
Once they're done, remove them from the oven and allow them to sit for a few minutes.
Serve with a dollop of vanilla greek yogurt for extra protein, then serve and enjoy!

Nutrition