There’s a lot of people online claiming they have the next greatest high protein recipe. When you actually do the calculation, they’re usually under 20g. As women age, or if they’re active, going through perimenopause or navigating pre / postpartum health - a minimum of 40g should be the standard.
Here’s a great recipe for 8 portions of one of my go-to busy morning breakfasts.
(Actually) High Protein PB & J Baked Oats
Breakfast, Dairy Free Option, Gluten Free, Low Carb, Sweet, Vegetarian, Vegan Option
Difficulty: Easy | Servings: 8
Nutrition: Protein: 37.5g without Greek yogurt
Ingredients:
2 cups rolled oats
2 cups ground flax
100g vanilla protein powder (plant based works well here, or whey)
4 tsp baking powder
1 tsp salt
1 cup peanut butter, divided
4 cups hot water
4 cups frozen berries (I like blueberries and raspberries), divided
2 tbsp chia seeds
coconut oil or butter for greasing
2 tbsp maple syrup, optional (I use sugar-free)
Greek yogurt for serving
Directions:
Preheat oven to 350F. Grease a 9 x 13 glass baking dish with coconut oil or butter. In a large bowl combine oats, flax, whey, baking powder and salt. Pour in half of the peanut butter. Add hot water in a stream while mixing with a wooden spoon. This ensures that the peanut butter is being incorporated.
Allow mixture to sit for 5 minutes to thicken the flax seeds. Stir in half of the frozen fruit. Pour mixture into the glass container. Drizzle the top with remaining peanut butter. Bake for 40min or until centre is firm to the touch. If the center caves in a bit, bake for 5min increments until done. Press with your finger in the center to see if it’s as firm as the outside edge, taking care not to burn yourself.
Remove from oven and allow to rest for at least 20min. In a container add the rest of the frozen fruit and sprinkle on chia seeds. Cover container. Allow fruit to thaw overnight in the fridge. In doing so you activate the chia gelling. You should be left with some thickened fruit the next morning.
To serve, serve warm or cool. Top with chia jam, maple syrup and Greek yogurt.
