Strawberries & Cream Baked Oats

Ingredients

• 2 ripe bananas (mashed)
• 2 cup gluten-free rolled oats
• 0.33 cup vanilla protein powder (choice of brand)
• 1.5 cup milk of choice (vanilla almond milk recommended)
• 4 tbsp vanilla creamer (choice of brand)
• frozen strawberries (one handful, thawed)
• 0.5 cup yogurt of choice (coconut yogurt recommended)
• freeze dried strawberries (one handful)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and prepare a baking dish by greasing it.

2. 2

   Place the 2 ripe bananas directly into the baking dish and mash them thoroughly with a fork.

3. 3

   Add the rolled oats, vanilla protein powder, milk, vanilla creamer, and thawed frozen strawberries to the dish with the mashed bananas.

4. 4

   Fold all ingredients together until evenly mixed and well combined.

5. 5

   Bake in the preheated oven for 20-25 minutes.

6. 6

   Remove from the oven and let the oats cool completely before adding the icing.

7. 7

   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.

8. 8

   Spread the blended icing evenly over the cooled baked oats.

9. 9

   Place the dish in the refrigerator for 5-10 minutes to allow the icing to set.

10. 10

    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 per serving

• breakfast
• baked oats
• vegan
• gluten-free
• meal prep
• healthy
• strawberry