Protein Blueberry Crumble Baked Oats
Serves 6
15 mins prep
40 mins cook
0 mins total
Crumble Topping -Optional you can exclude for less calories but it gives it that bakery flavor and indulgence
cOat flour
cGluten free 1:1 flour or all-purpose flour if you're not gluten free
cCoconut sugar You can also use brown sugar
tspCinnamon
tspSalt
tbspPure maple syrupYou may need more depending on how dry your flour is
tbspVegan butter, stick form works better than the tub version. I used a brand made out of cashewsor butter of your choice
Baked Oats Layer
c Rolled oats
cFresh blueberriesif using frozen blueberries you'll have to defrost and drain them first
tspBaking powder
tspSalt
Eggs
cMilk of your choice, I used almond milk
cPure maple syrup
tspPure vanilla extract
tbspCoconut oil
scoopsVegan protein powder of your choice, I used Truvani vanillaIf you don't want to use protein you can leave it out without replacement.
Extra Blueberry Compote Layer (optional)
cFrozen blueberries or fresh
tspLemon juice
tspPure maple syrup
tspArrowroot starch, tapioca starch or corn starch
Pre heat oven to 350F.
Make the crumble first. It's imperative that the crumble be chilled in the refrigerator before baking because we're using vegan butter which melts much quicker than regular butter so don't skip this step! Combine all the crumble ingredients in a bowl using a fork to make large crumble pieces. If your flour is dry you may need extra maple syrup. Refrigerate at least 10-15 minutes before baking
If you're making the extra blueberry layer you can make it now by combining the ingredients in a saucepan and simmering for 5 minutes until thickened
In the 8x8 pan mix the baked oat layer by combining and stirring the oats, baking powder, cinnamon, salt, eggs, milk, maple syrup, vanilla, oil, protein powder and blueberries
If using the extra blueberry layer spread it over the top of the oats and swirl into the oats
Crumble the topping over the oats
Bake for 40-50 minutes on the top shelf uncovered. If you're crumble starts to get too brown cover with tin foil. Using a toothpick check the center to ensure it's fully cooked. If not check in 5 minute intervals until completed
(In my oven in Florida -high humidity- an in a glass baking dish, uncovered it took the oats exactly 50 minutes to bake completely