Ingredients
1 cup rolled oats
1/4 cup vanilla protein powder
2 ripe peaches, sliced
1/2 cup oat milk
1/4 cup maple syrup
1/3 cup coconut oil, melted
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 cup slivered almonds
Pinch of salt
Instructions
Preheat oven to 350°F (175°C) if baking. In a pot, combine oats, protein powder, oat milk, cinnamon, nutmeg, and salt. Cook over medium heat, stirring frequently.
Add melted coconut oil and maple syrup, mixing until thickened (5-7 minutes). Gently fold in sliced peaches.
Transfer to an oven-safe dish and baking for 15-20 minutes if desired. Top with slivered almonds before serving.
Notes
Substitute rolled oats with gluten-free oats for gluten-free version.
Use a non-dairy milk of choice if oat milk is unavailable.
Refrigerate leftovers for up to 5 days or freeze for 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Stovetop/Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 0mg