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.
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!
2 cups rolled oats (use certified gluten-free if needed)
3/4 cup (90g) vegan protein powder* (I used LIV Body brand in Snickerdoodle, code SARAHWILKINS for free shipping!)
1/4 cup calorie-free brown sugar* (I used Lakanto Golden)
- 2 tbsp. ground flaxseed
- 1 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
1/2 tsp. salt (optional)
2 cups unsweetened almond milk* (or milk of choice)
3 tbsp. almond butter* (or coconut oil, vegan buttery spread)
3 tbsp. dairy-free yogurt* (or unsweetened applesauce)
- 1 1/2 tsp. vanilla extract
1 1/2 cups sliced peaches, divided*
*See blog post above for more substitutions.
Preheat oven to 350 degrees F.
Whisk together oats, protein powder, calorie-free brown sugar (optional), flaxseed, baking powder, cinnamon, and salt.
Add milk, almond butter, dairy-free yogurt, and vanilla extract (optional).
Fold in 1 cup of peaches chopped into bite-sized chunks.
Spread oat mixture over the bottom of an 8"x8" baking pan or 1.5 quart baking dish, lightly greased or lined with parchment.
Arrange 1/2 cup peach slices on top, then bake for 30-35 minuets until golden brown and puffed at center.
Cool 10 minutes before cutting into six equal servings. Leftovers will keep in the fridge in an airtight container up to one week, or in the freezer up to one month.
Calories (per serving, minus optionals): 246kcal, Fat: 9.2g, Sat fat: 0.9g, Carbs: 26g, Fiber: 6g, Sugar: 5g, Protein: 17g, Sodium: 288mg
Calories (per serving, including optionals): 249kcal, Fat: 9.2g, Sat fat: 0.9g, Carbs: 27g, Fiber: 6g, Sugar: 5g, Protein: 17g, Sodium: 482mg
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