PEACH BAKED PROTEIN OATMEAL (VEGAN)

August 23, 2020

PEACH BAKED PROTEIN OATMEAL (VEGAN)

Need a breakfast you can prep ahead of time? Look no further than this Peach Baked Protein Oatmeal! It’s vegan, dairy-free, gluten-free, and high-protein with juicy ripe peaches (or use nectarines like I did this time!). The base is like a sweet oat bread, not dry or dense at all! You might also like my Apple Pie Baked Oatmeal (Vegan).

Did you know? Oats are a great source of soluble fiber, which lowers fat absorption and cholesterol levels, helps stabilize blood sugar, and feeds healthy gut bacteria (source).

PEACH BAKED PROTEIN OATMEAL (VEGAN)

To add some protein, I used LIV Body Lean Vegan Protein in Snickerdoodle (one of my favorite flavors!) I love their protein because it tastes great, has no artificial ingredients, and contains probiotics, superfoods, and enzymes for optimal digestion. Use my code “SARAHWILKINS” for free shipping on all LIV Body products!

The other dry ingredients in this recipe include old-fashioned rolled oats, ground flaxseed, calorie-free brown sugar, baking powder, cinnamon, and salt (also optional). You can omit the brown sugar if your protein powder is super sweet!

PEACH BAKED PROTEIN OATMEAL (VEGAN)

As for the wet ingredients, you’ll need unsweetened almond milk (any milk will do), almond butter (or coconut oil or vegan buttery spread), dairy-free yogurt (or unsweetened applesauce), and pure vanilla extract (optional).

Feel free to add some pecans, slivered almonds or chopped walnuts for a little crunch! As mentioned, you can use peaches or nectarines, or bananas, berries… whatever kind of fruit you have. This recipe is totally customizable!

PEACH BAKED PROTEIN OATMEAL (VEGAN)

I just love this topped with more dairy-free yogurt and cinnamon! Mmm.

Here’s the printable recipe for this vegan Peach Baked Protein Oatmeal. I hope you will rate this recipe and comment below if you try it 🙂

PEACH BAKED PROTEIN OATMEAL (VEGAN)

This post contains affiliate links and is sponsored by LIV Body.

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