Nutritious, satisfying, and ready in 30 minutes, this baked protein oats recipe swaps in ROGERS HEALTHY GRAIN BLEND PORRIDGE OATS and sweet blueberries for a cozy, high-protein breakfast that tastes like dessert.
Prep Time
5 minBake Time
25 minYield
2Rating
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Loading...| • 1 cup ROGERS HEALTHY GRAIN BLEND PORRIDGE OATS (or Rogers Large Flake Rolled Oats) | |
| • 2 Tbsp vanilla protein powder | |
| • 1 tsp baking powder | |
| • 1 pinch salt | |
| • ½ Tbsp brown sugar (or maple syrup, honey, or sweetener of choice) | |
| • 1 large egg | |
| • ½ cup unsweetened vanilla almond milk (or milk of choice) | |
| • ½ cup vanilla low-fat Greek yogurt (or non-fat) | |
| • 2 Tbsp white chocolate chips (or chopped white chocolate) | |
| • 1 handful fresh blueberries (plus more for topping) |
Nutritious, satisfying, and ready in 30 minutes, this baked protein oats recipe swaps in ROGERS HEALTHY GRAIN BLEND PORRIDGE OATS and sweet blueberries for a cozy, high-protein breakfast that tastes like dessert.
| 1. | 1. Preheat your oven to 355°F (180°C). |
| 2. | 2. In a blender, add: •ROGERS HEALTHY GRAIN BLEND PORRIDGE OATS •Protein powder •Baking powder •Salt •Brown sugar or sweetener •Egg •Milk •Greek yogurt |
| 3. | 3. Blend for about 30–45 seconds, just until smooth. Let it sit for a few minutes to thicken slightly. |
| 4. | 4. Gently stir in most of the white chocolate chips and half of the blueberries using a spatula. |
| 5. | 5. Lightly grease two ramekins and place them on a baking sheet. |
| 6. | 6. Pour the batter into the ramekins, then top with remaining white chocolate and blueberries. |
| 7. | 7. Bake for 23–28 minutes, or until the center is set and a toothpick comes out clean or with moist crumbs. |
| 8. | 8. Let cool slightly before adding toppings like more yogurt, nut butter, extra berries, or chopped nuts. |
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