Baked Apple Cinnamon Oats with Protein
Servings 4 servings
These apple cinnamon protein baked oats are made with rolled oats, Greek yogurt, protein powder and fresh apples, then topped with homemade salted date caramel. An easy, high-protein breakfast perfect for meal prep!
Ingredients
For the baked oatmeal
- 2 cups rolled oats
- ½ cup vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 large eggs
- 1 cup plain Greek yogurt
- 1 cup milk or milk alternative, plus extra as needed
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 cups diced apples, peeled
For the salted caramel sauce
- 8 medjool dates, pitted
- 1/2 cup unsweetened almond milk or coconut milk, or other non-dairy milk (plus more as needed to thin out the sauce)
- 1/2 teaspoon vanilla
- 1/4 teaspoon sea salt
Instructions
To make the baked oats
- Prepare the oven and containers: Preheat oven to 350°F (175°C). Spray four individual oven-safe glass containers (approximately 2-cup capacity each) with cooking spray.
- In a large bowl, whisk together the eggs, Greek yogurt, milk, maple syrup and vanilla until smooth. Add the rolled oats, protein powder, baking powder, cinnamon and salt and mix until combined.
- Fold in the diced apples. Let the batter sit for 5 minutes, then check the consistency. Add a splash of milk if it seems too thick or dough-like.
- Divide and bake: Evenly distribute the mixture between the four prepared glass containers. Bake for 25–32 minutes, or until the centres are set and the tops are lightly golden. Avoid over baking, as the oatmeal will firm up as it cools.
For the salted caramel sauce
- While the oatmeal is baking, prepare the salted caramel drizzle. Soak the dates in boiling water for 5-10 minutes. Add the dates, ½ cup almond milk, vanilla and salt to a small high powered blender or mini food processor and blend until mixture is smooth and there are no date chunks detectable. Add more almond milk, 1-2 tablespoons at a time, if needed to help the blending process or to thin out the caramel sauce.
- Drizzle desired amount on each of the apple baked oatmeal bowls. Top with a sprinkle of chopped pecans or walnuts, if desired. Serve warm or store in the fridge for later.
Notes
- The nutritional information is an estimate based on using half the date caramel sauce split between 4 bowls (you can use more or less, if desired). It's also based on using a unsweetened protein almond milk. The nutritional breakdown may vary depending on the type of milk and protein powder you use.
- The caramel drizzle is pretty sweet so you don't need much. I recommend scooping the sauce into a ziploc bag and cutting a really small hole in the corner and lightly drizzling it over the baked oats.
- A note about the caramel sauce: You'll likely have some leftover caramel sauce after drizzling it over the four baked oatmeal bowls. Don't let it go to waste! It's delicious served as a dip for apple slices, drizzled over oatmeal, stirred into yogurt bowls or used as a topping for pancakes. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition
Calories: 442kcalCarbohydrates: 67gProtein: 26gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 155mgSodium: 473mgPotassium: 684mgFiber: 8gSugar: 30gVitamin A: 376IUVitamin C: 3mgCalcium: 358mgIron: 3mg
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