Peanut Butter & Jelly Baked Protein Oats
These delicious PB & J baked oats are packed with protein and fiber. They're reminiscent of the grade school sandwich but elevated to keep you full and fueled.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
Ingredients
1 1/2 cups old fashioned oats
1 cup vanilla protein powder
1/4 cup ground flaxseed
1 cup nonfat Greek yogurt, plain or berry flavored
1 teaspoon vanilla extract
2 teaspoons baking powder
3 tablespoons PB2 or PBFit peanut butter powder
1 1/2 cups unsweetened almond milk
For topping:
2 tablespoons raspberries, frozen or fresh
Reduced, lower sugar jam
All-natural, drippy peanut butter for drizzling
Instructions
- Preheat oven to 350° F degrees
- In a medium bowl, combine all ingredients except raspberries, jam and the drippy peanut butter
- Add to 7" x 11" pan
- Bake for 25-30 minutes, until center does not jiggle.
- While oats are baking, microwave raspberries for 1 minute. They should soften enough to fall apart into a liquid consistency. Add jam to the hot berry liquid and stir. Now you have your low sugar jam for drizzling.
- Let the oats cool for 5 minutes. If serving entire pan of oats, drizzle with drippy peanut butter and berry jam mixture. If meal prepping and only eating a slice, cut and drizzle the piece and enjoy!
Notes
These oats are a great meal prep option. Cut into six servings and refrigerate for the week. These freeze well too. Wrap in plastic and put in freezer bag and freeze. When ready to eat, zap in microwave in 30 second intervals.
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 5g
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 21g
Keywords: macro friendly breakfast