Overnight oats have been overdone. But baking those flaky whole grains brings a fresh new twist – as long as you don’t overdo it, of course. Following this cookies-and-cream breakfast recipe to a T will ensure what you pull out of the oven has the perfect balance of moist, fluffy and delicious. Don’t worry – you can still prep your meal ahead of time. This baked oatmeal is just as scrumptious served cold in the morning. For a warm, gooey treat, quickly reheat and dive in.
Ingredients
1 Cookies & Cream Quest Bar, chopped
1 cup rolled oats
½ scoop vanilla protein powder
¼ cup chocolate chips
1 Tbsp. stevia
1 tsp. baking powder
½ cup almond milk
¼ cup sugar-free maple syrup
1 whole egg
Toppings (optional): gluten-free graham crackers, banana slices and hazelnut chocolate butter
Directions
- Preheat oven to 350°F and grease a small baking dish (5”x8” works well) with nonstick cooking spray.
- In a large bowl, stir all ingredients together until well combined. Spoon mixture into prepared pan.
- Bake 25-30 minutes, or until edges begin to turn golden and crispy.
- Top with gluten-free graham crackers, bananas and a drizzle of hazelnut chocolate butter for a sweet finishing touch. Enjoy!