Strawberries & Cream Baked Oats
This recipe first appeared on healthful radiance. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A healthy, vegan, and gluten-free breakfast bake featuring mashed bananas, vanilla protein, and a creamy strawberry yogurt icing.
- Time
- 45 minutes
- Equipment
- Oven and blender
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Oats
Icing
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and prepare a baking dish by greasing it.
Place the 2 ripe bananas directly into the baking dish and mash them thoroughly with a fork.
Add the rolled oats, vanilla protein powder, milk, vanilla creamer, and thawed frozen strawberries to the dish with the mashed bananas.
Fold all ingredients together until evenly mixed and well combined.
Bake in the preheated oven for 20-25 minutes.
Remove from the oven and let the oats cool completely before adding the icing.
While the oats cool, prepare the icing by combining the yogurt and freeze-dried strawberries in a blender. Blend until the mixture is uniform and smooth.
Spread the blended icing evenly over the cooled baked oats.
Place the dish in the refrigerator for 5-10 minutes to allow the icing to set.
Cut into individual portions and serve.
Notes
Store in airtight containers for the week. These can be eaten cold or reheated in the microwave before serving. If you don't have creamer, you can likely substitute with additional milk, though the flavor will be less sweet/vanilla-forward.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 308
- Protein
- 13 g
- Carbs
- 52 g
- Fat
- 7 g
- Fiber
- 7 g
Where the calories come from
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