Cookie Dough and Brownie Baked Oats

Ingredients

• 1.5 cup rolled oats (For the brownie oats)
• 1.5 cup milk (For the brownie oats)
• 0.333 cup egg whites (Or use 2 eggs; for the brownie oats)
• 2 tsp cocoa powder (For the brownie oats)
• 2 scoop chocolate protein powder (The author used Cocoa and Maca organic protein powder; for the brownie oats)
• 0.5 tsp baking powder (For the brownie oats)
• 3 tsp monk fruit sweetener (Or another sugar-free sweetener; for the brownie oats)
• 1.5 cup rolled oats (For the cookie dough oats)
• 1.5 cup milk (For the cookie dough oats)
• 0.333 cup egg whites (Or use 2 eggs; for the cookie dough oats)
• 1 tsp vanilla extract (For the cookie dough oats)
• 2 scoop vanilla protein powder (The author used Madagascan Vanilla organic protein powder; for the cookie dough oats)
• 0.5 tsp baking powder (For the cookie dough oats)
• 3 tsp monk fruit sweetener (Or another sugar-free sweetener; for the cookie dough oats)
• dark chocolate chips (For topping)

Steps

1. 1

   Preheat the oven to 180°C/350°F.

2. 2

   Blend all of the cookie dough oats ingredients together until smooth and blended. Pour the mixture into a glass.

3. 3

   Blend all of the brownie oats ingredients until smooth. The brownie and cookie dough mixtures should have the same consistency.

4. 4

   Pour the two mixtures simultaneously into an oven-safe dish so they bake together.

5. 5

   Top the mixture with dark chocolate chips.

6. 6

   Bake for about 20 minutes at 180°C/350°F, until cooked all the way through.

7. 7

   Serve warm, or cool and store in the refrigerator for a few days for meal prep.

Notes

The source does not specify the amount of dark chocolate chips. The baked oats can be stored in the refrigerator for a few days.

Nutrition per serving

• breakfast
• high-protein
• baked
• meal prep
• vegetarian
• sweet
• oats
• chocolate