How to Make Printable Vegan Protein Sources Chart

Protein-Packed Baked Oatmeal

Japanese buckwheat noodles, or soba, are a great protein source.

Recipe Summary Protein-Packed Baked Oatmeal

Cottage cheese, Greek yogurt, and nuts make this baked oatmeal a great option for those looking for a satisfying, protein-packed breakfast. Enjoy plain or with additional milk or yogurt.

Ingredients | Printable Vegan Protein Sources Chart

cooking spray

⅔ cup milk

⅓ cup cottage cheese

⅓ cup plain Greek yogurt

1 egg

1 ½ tablespoons maple syrup

½ teaspoon vanilla extract

1 ½ cups old-fashioned oats

⅓ cup chopped walnuts

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 pinch salt

⅓ cup raisins

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch pie dish or cake pan with cooking spray.

Combine milk, cottage cheese, Greek yogurt, egg, maple syrup, and vanilla extract in a large bowl; beat with an electric mixer until combined. Stir in oats, walnuts, baking powder, cinnamon, and salt. Mix until well combined, then stir in raisins. Pour into the prepared pie dish or cake pan.

Bake in the preheated oven for 30 minutes, or until the top springs back when lightly touched. Serve warm or at room temperature.

Adjust the amount of syrup to sweeten to taste; just like with regular oatmeal, you can skip the sweetener all together and then add maple syrup or honey to individual portions, if desired.

Info | Printable Vegan Protein Sources Chart

prep: 5 mins cook: 30 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Protein-Packed Baked Oatmeal

Breakfast and Brunch, Cereals, Oatmeal Recipes,