OAT BLUEBERRY BAKES

In an effort to include some non-gluten grains into my diet during lent, since I usually go vegan and more plant-based, no meat, I wanted a heat-and-eat oat breakfast. One cup of oats is 26 grams of protein, then I added a scoop of vanilla protein powder (which, divided by 12 servings doesn’t end up being a lot per serving). Then I top it with plant-based yogurt, I love cashew. It packs a good amount of plant-based protein, 2 muffin cups is one serving, and it keeps you full until lunch. They reheat well in the microwave for about 30 seconds. A drizzle of honey isn’t necessary, but adds some sweetness.

Yield: 6

Living Delish & Nutrish: Tina Wells

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Oat Blueberry Bakes

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

Ingredients

• 2 ripe bananas
• 2 1/2 cups rolled oats
• 1 scoop vanilla protein powder, I prefer Truvani brand
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 cup blueberries
• 1/4 cup almonds, chopped
• 2 Tablespoons maple syrup
• 2 cups nut-based milk, I prefer Elmhurst Cashew milk

Method

1. Preheat the oven to 350ºF.
2. Line a muffin tin with muffin papers.
3. Combine all ingredients and scoop equal portions into the preparedmuffin tins.
4. Bake for 20 to 30 minutes. Allow to cool.
5. Store in the refrigerator in an airtight container. Reheat for about 30 seconds in the microwave before serving. Serve 2 per person. Top with plant-based yogurt and additional nuts and berries, if desired.

https://livingdelishandnutrish.com/recipe/oat-blueberry-bakes

©Tina Wells Luxury Brands, LLC

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