Tiramisu Protein Baked Oats
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Baked oats are one of my favorite breakfasts. They are so easy to make and are basically a mini healthy cake.
These tiramisu protein baked oats are perfection! They are gluten-free, dairy-free, naturally sweetened, and will be sure to keep you full.
Ingredient / Equipment Recommendations
The special ingredient in this recipe is MariGold Foods’ Dairy-Free Mocha Collagen Protein Coffee! If you’d like to try some, be sure to go to MariGold’s website and use my code ‘GUTFRIENDLY‘ for free shipping. I appreciate your support!
I have been loving both of their Mocha and Vanilla Latte flavors. The powder contains grass-fed collagen peptides, with 1 scoop consisting of 10 grams of protein! It is also gluten, soy, and dairy-free, Keto-friendly, Non-GMO, ethically sourced, and has zero added sugars and artificial sweeteners. AND it tastes amazing!
You will need a blender for this recipe. I recommend the Ninja Foodi Power Blender. & Processor System. It’s a blender, food processor, and dough mixer all in one! I love having a one-stop product to help make so many diverse recipes. It is a bit costly, however, if you are in the market for a new blender, I would highly recommend this one.
Along with a blender, you will also need an oven-safe dish, such as a ramekin to cook these baked oats in. I recommend these 4 oz ramekin/souffle dishes.
You are missing out if you don’t try these tiramisu protein baked oats. Let me know what you think in the comments! As always, enjoy!
Tiramisu Protein Baked Oats
Equipment
- Blender
- Oven-safe Ramekin/Soufflé dish 4 oz.
Ingredients
Oat Mixture
- 1/2 cup gluten-free rolled oats
- 1 scoop MariGold Mocha Collagen Latte Protein Coffee use code GUTFRIENDLY for 10% at marigoldbars.com
- 1 egg
- 1/4 cup non-dairy milk
- 1 tbsp maple syrup/honey
- 1/2 tsp baking powder
- 1/2 tsp vanilla
- 1/4 tsp Himalayan pink salt
Topping Mixture
- 1/4 cup unsweetened dairy-free yogurt
- 1 tbsp maple syrup/honey
- 1 tsp cocoa powder
Instructions
- Pre-heat oven to 375°F.
- Blend all ingredients listed under "Oat Mixture" in a blender for about 30 seconds until evenly blended.
- Oil the inside of your 4 oz. oven-safe ramekin or soufflé dish.
- Pour blended ingredients into ramekin.
- Bake for 25 minutes.
- Once baked, let cool for at least 15 minutes.
- Mix together unsweetened dairy-free yogurt and maple syrup/honey in a bowl and pour over top cooled baked oats.
- Dust the top evenly with cocoa powder. Enjoy!