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).
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!
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!
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 🙂
This post contains affiliate links and is sponsored by LIV Body.
2 Responses
Debbie Baird
I just made this for the first time. I followed the instructions exactly. I knew I was in trouble when the recipe said to spread the mixture in pan. With 2 cups Almond Milk my batter was very thin. After baking for 35 minutes it is still very runny. I am going to bake for longer and see what happens. Help! What could of gone wrong?
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Sarah Wilkins
April 08, 2024
Hi Debbie,
What kind of protein powder did you use? Pea protein is very absorbent and sucks the liquid right up (which is what I used). Collagen tends to make things even more goopy, and whey/casein are less absorbent, requiring less liquid. If you did use vegan protein powder but a different type (soy, pumpkin, etc) – I would recommend using less almond milk next time :)