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The other day I was swiping through a bunch of reels or TikToks, and I saw this viral Brownie Baked Oatmeal recipe, that sounded like my breakfast dreams had come true. No, you aren’t still sleeping, this is breakfast and your dreams are a reality! YAY!
I watched it — the recipe looked amazing, and there were lots of fellow believers. Can I get and AMEN?!!
But here is the thing — I am not a huge fan of vegan baked goods. I have recipes for every type of eating, including a completely raw chocolate tart that I LOVE — I’ll publish the recipe soon… But baked goods are my love language, and baked good without eggs just fall flat… (like, literally).
So, I decided to try to make this brownie baked oatmeal with eggs and milk, etc. Obviously if you want the vegan recipe you can search for that on Google.
But also, I have been on a journey to add protein to my diet. I actually don’t eat a lot of meat regularly (although I have been trying to a little more lately). So, I have been looking to pack my recipes with an extra punch of the macronutrient protein.
Adding more protein can feel like a full time job. I literally have to think about getting in protein all day. But one of the things that has helped is making sure my breakfast is jam-packed, so I feel like I can reach my goal by the end of the day without having to chug 5 quarts of protein shakes at one time.
For my brownie oatmeal bake all you need are a handful of simple ingredients. I start with the majority of my dry ingredients — whole oats, flax seed, baking soda, salt, cocoa powder and collagen peptide protein powder (I use Naked Nutrition) whisk til all the oats are covered with chocolate.
Then in a separate bowl, I whisk the wet ingredients together — milk, eggs, vanilla extract, and almond butter or peanut butter (which add some good, healthy fat.)
Then the brownie part comes in! I also put in special dark cocoa(this is unsweetened like regular cocoa, just extra dark and delicious) and special dark chocolate chips — yum.
All you need to do after mixing the oatmeal brownie batter together is bake and — voila! — you have an amazing, easy breakfast full of rich chocolate flavor. It’s the perfect way to meal prep so that you have a healthy breakfast option on all of those busy mornings during the week and you can choose to heat it up or eat it at room temperature.
The next time you’re looking for easy, healthy, and delicious breakfast recipes, definitely consider making this simple recipe your go-to!
Variations
Since this recipe is, itself, a variation on the original that I saw, I’d be remiss in not offering some ideas for you to change it up, too! Here are some ideas for swaps or add-ins for your own brownie baked oatmeal.
- Oat milk, soy milk, cashew milk, unsweetened almond milk, or your non-dairy milk of choice
- Cashew butter
- Seed butter
- Quick oats
- Unsweetened raw cocoa powder
- Fresh fruit
- Brown sugar
- Chocolate protein powder (check out Naked Nutrition for tons of great flavor options)
- Pure maple syrup or honey
- Ripe bananas
- Dairy =free chocolate chips
Storing Brownie Baked Oatmeal
You can store easily store leftover brownie baked oatmeal so that you have breakfast (or a sweet snack) ready to go for the entire week.
Refrigerator: Store the baked oatmeal for 3-4 days in its original baking dish wrapped with plastic wrap. Or, you can store individual slices in an airtight container.
Freezer: Baked brownie oatmeal can be frozen for up to 3 months in a freezer-safe container or freezer bags for up to 3 months.
Other Delicious Breakfast Ideas
Pumpkin Pancakes with Whipped Cinnamon Butter
- 2 cups milk
- 3 scoops collagen protein powder not flavored
- ¾ cup Sugar (honey or sweetener of choice)
- 2 eggs
- 2 tsp vanilla
- ½ cup almond butter or peanut butter
Dry Ingredients
- 2 ½ cups whole oats
- ⅓ cup special dark cocoa
- 1 Tbsp ground flax seed
- 1 tsp baking soda
- ½ tsp salt
- ½ c special dark chocolate chips Optional (but a really nice addition)
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Preheat oven to 350
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Spray and 9x 13 casserole dish with cooking spray and set aside.
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In a large bowl combine the dry ingredients and whisk together until thoroughly combined. Set aside
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In another bowl mix together all the wet ingredients, until thoroughly combined.
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Pour the dry ingredients into the wet ingredients and stir until combined.
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Pour the prepared batter into the prepared baking dish.
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Bake for 40 minutes. When this is done, it will not be dried out, but it will have a nice top crust and soft, fudgy center.
This is great the next day for leftovers (or meal prepping for a few days). Just set up your portions in single serving microwavable containers, store in the fridge for up to 4 days and reheat in the microwave when ready to serve.
My kids love to pour a little bit of buttermilk syrup on top.
This has become out new favorite family breakfast. I will admit that my girls like to pour a little bit of buttermilk syrup on theirs, and I don’t stop them. I’m just happy they are getting some extra protein in their breakfast (which is so much better than just a sugar cereal).
Because we are trying to make available some great lunch choices for the girls too, I was excited to find these fun protein sugar cookies and chocolate chip cookies that my girls can throw into their lunches fast with minimal effort in the morning. Its a fun treat for lunch that actually will help them power through their day!
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