Raspberry Almond Croissant Baked Oats

Ingredients

• 2 cup rolled oats (gluten-free if needed)
• 1 scoop vanilla protein powder (about 30g)
• 1 tsp baking powder
• 1.5 cup milk (dairy or plant-based)
• 1 egg (large)
• 2 tbsp honey (or maple syrup)
• 0.5 tsp almond extract
• 1 cup raspberries (fresh or frozen)
• 0.25 cup flaked almonds (for topping)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease a baking dish.

2. 2

   In a large mixing bowl, combine the rolled oats, protein powder, and baking powder.

3. 3

   Add the milk, egg, honey, and almond extract to the dry ingredients. Whisk until well combined.

4. 4

   Gently fold the raspberries into the oat mixture, being careful not to crush them too much.

5. 5

   Pour the mixture into the prepared baking dish and spread it out evenly.

6. 6

   Top the mixture with a generous handful of flaked almonds.

7. 7

   Bake in the preheated oven for 25-30 minutes, or until the oats are set and the top is golden brown.

8. 8

   Allow to cool slightly before slicing and serving.

Notes

For meal prep, slice the baked oats into portions and store in the fridge for up to 5 days. Reheat in the microwave or oven before eating. The almond extract is key for achieving that 'croissant' flavor profile.

Nutrition per serving

• breakfast
• high-protein
• baked oats
• meal prep
• gluten-free
• refined sugar-free
• healthy