Protein roasted oatmeal – Detoxification

0 3 4 minutes read

Protein roasted oatmeal – Detoxification

I’ve been trying to add protein to the classic roasted oatmeal recipe for the past few weeks without ruining the flavor. Since I don’t use protein powder with zero calorie sweetener, this process took a while! (More than 10 attempts.)

Fortunately, the results are worth it.

My neighbor just tried it and told me she would serve desserts for the dessert with a ball of whipped cream on top. It’s not super sweet, but it’s delicious and you don’t need to do much medical treatment for it.

Slice protein-grilled oatmeal with berries on top.

High-protein roasted oat ingredients

By adding Greek yogurt and protein powder, this recipe enhances the protein while still retaining the delicious flavor. I tested it with two different protein powders and I will share these two options here so you can use any ratio you like:

Plant-based protein powder. This itself won’t taste delicious, so don’t increase the amount you need and don’t expect it to be bad. If you’re curious, I also tested it at a ratio of 1 cup oatmeal to 1/2 cup protein powder and the taste isn’t enough to share.
Collagen peptide. These are not the complete source of proteins (which means they don’t contain all the amino acids your body needs), but they do blend it seamlessly into this roasted oatmeal. When using 1/4 cup of collagen, you can use 1 3/4 cup of rolled oats in this recipe. I’m also pretty sure you can increase it to 1/3 cup and won’t notice any flavor differences.

If you want to try another favorite protein powder, keep moving forward. But start with the half cover and cook on a 9 x 5-inch bread tray so that if you don’t like the flavor, you won’t waste ingredients. (That’s how I started testing this recipe!)

Oatmeal, banana, eggs, maple syrup, yogurt and milk mark in a bowl.

Greek yogurt is not equal

Make sure to check the nutritional label when buying Greek yogurt. Depending on its nervous way, some yogurts will have lower protein content than others, even if they are all labeled “Greek yogurt.”

For example, Straus Brand serves 13 grams of protein per 3/4 cup, Target’s Good & Gather Brand serves 18 grams per 3/4 cup, and Trader Joe’s whole milk Greek yogurt serves only 6 grams of protein per 3/4 cup. Choose wisely what you want to have the highest protein content.

How to make protein roasted oatmeal

Step 1:

Preheat the oven to 350ºF and gently lubricate on an 8-inch square baking sheet. Press a piece of parchment into the bottom of the cooker for easier removal later.

Add the peeled banana to a large bowl and mash it with a fork. Then add the old-fashioned rolled oats, protein powder, baking powder, cinnamon, eggs, yogurt, milk and maple syrup. Stir until you see no large chunks in the mixture.

Mix the ingredients of the baked oatmeal in a glass bowl.

Step 2:

Pour the oatmeal mixture into the prepared pan and spread it evenly. If you prefer, sprinkle chopped pecans on top for added crunch.

Bake at 350°F for 35-40 minutes, or until the center feels firm.

Protein bake oatmeal in a pot before and after baking.

Step 3:

When the timer is turned off, remove the pan from the oven and let cool for at least 20 minutes. Then, it is ready to slice and serve.

If you plan to use it for brunch, I recommend cutting it into nine squares to feed more people. If you plan to use it for meal prep only, you can cut it into 4 or 6 larger slices.

Enjoy the warmth of any extra topping you like, such as a ball of Greek yogurt and fresh berries.

Sprinkle pecans on protein-grilled oatmeal and cut into 6 slices.

Baked Oat Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze individual slices in a freezer bag for up to 3 months. Let it thaw in the refrigerator overnight before reheating.

1 Mature banana
1½ cup Vintage rolling oats (Gluten-free if needed)
¼ cup Unsweetened protein powder (See comments)
1 teaspoon baking powder
1 teaspoon Ground cinnamon
½ teaspoon Fine sea salt
2 Big egg
1 cup Greek Yogurt
½ cup milk (Any variety)
¼ cup Maple Syrup
¼ cup Chopped pecans (Optional topping)

Preheat the oven to 350ºF and grease the 8-inch square pan with grease. Press a piece of parchment paper on the bottom of the pan to ensure it is easy to remove later. (This also makes cleaning easier!)
Add the banana to a large mixing bowl and mash it with a fork until it looks like a puree. Then add the rolls of oats, protein powder, baking powder, cinnamon, salt, eggs, yogurt, milk and maple syrup. Stir well until you see there are no large chunks in the batter.
Pour the mixture into the prepared pan and spread it evenly. Then, if needed, top with chopped pecans. (Or any other mixture you like.) Bake on 350ºF for 35 to 40 minutes, or until the center feels firm. notes: Metal pans are usually baked faster than glass or ceramics.
Remove from the oven and allow the oatmeal to cool for at least 20 minutes before sliced and serve. I like to cut it into six larger slices for meal prep, but you can also cut it into nine squares for brunch. If needed, add a ball of yogurt and fresh fruit.

Nutritional information is applicable to 1 of 6 slices, including pecan filling. This information is automatically calculated using common components in the database, so it is only an estimate and not a guarantee.
Protein powder notes: I tested this recipe with unsweetened life plant protein powder and unflavored collagen peptides. If you want muscle growth, the protein powder may have a more complete amino acid profile, so I recommend starting with this option instead of collagen. However, collagen blends better when it comes to flavor, so you may be able to add more than 1/4 cup.
Greek Yogurt Notes: Be sure to read the label when buying Greek yogurt. Some brands have much more protein than others.
Don’t like bananas? You can omit the banana and increase the maple syrup to 1/2 cup in this recipe. This taste is great too!