Cinnamon Coffee Cake Baked Oatmeal

🧂 Ingredients

• 90 grams gluten-free quick rolled oats
• 2 tbsp baking powder
• 1/2 tsp kosher salt
• 450 grams almond milk

  vanilla unsweetened
• 60 grams vanilla protein powder

  *see notes
• 240 grams egg whites
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 90 grams maple syrup
• 45 grams quick rolled oats
• 30 grams walnuts

  measure then finely chop
• 30 grams vanilla protein powder
• 2 tbsp MCT oil

  can sub with any oil you like
• 2 tbsp almond butter
• 2 tbsp pure maple syrup
• 2 tsp ground cinnamon

Instructions

• 1 Preheat your oven to 350 and lightly spray or oil a 9x13 pan.
• 2 Place the oats, protein powder, cinnamon and chopped walnuts in a medium sized
  bowl and set aside.
• 3 In a small microwave proof dish, combine the almond butter, mct oil and maple
  syrup. Warm for 15-20 seconds or until they loosen and mix together easily.
• 4 Pour the almond butter mixture over the oat mixture and use a fork to combine
  into a crumbly mixture, set aside.
• 5 In a large bowl mix together the oats, cinnamon, baking powder, and salt
• 6 Add the almond milk, egg whites, vanilla and maple syrup. Whisk together until
  all of the ingredients are well combined.
• 7 Place half of the batter mixture into a blender, add the protein powder and
  blend until slightly thickened and well combined. Pour this mixture back into
  the bowl containing the original mixture and stir to combine well.
• 8 Pour the batter into the prepared 9x13 pan and bake (on the middle rack) for 15
  min or until it is just beginning to set.
• 9 Carefully and evenly sprinkle the streusel over the top, rotate the pan and bake
  for an additional 15 - 20 min until it is set and the topping is just starting
  to brown.
• 10 Remove from the oven and let cool before slicing.
• 11 This oatmeal will keep for a week in an airtight container in the refrigerator.

Nutrition Info