High-Protein Cinnamon Oatmeal (Print Version)
# Ingredients:
→ Main Batter
01 -
1 cup rolled oats
02 -
1 cup unsweetened vanilla almond milk
03 -
½ cup nonfat plain Greek yogurt
04 -
½ cup liquid egg whites
05 -
2 tablespoons monk fruit sweetener
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
½ teaspoon baking powder
09 -
¼ teaspoon salt
→ Frosting
10 -
2 tablespoons fat-free cream cheese
11 -
2-3 tablespoons unsweetened vanilla almond milk
12 -
1 tablespoon monk fruit sweetener
# Instructions:
01 -
In a large bowl, whisk together the unsweetened vanilla almond milk, nonfat plain Greek yogurt, liquid egg whites, vanilla extract, and monk fruit sweetener until well combined. Add the rolled oats, ground cinnamon, baking powder, and salt to the wet ingredients. Stir until fully incorporated. Cover the mixture and let it soak for several hours or overnight in the refrigerator to allow the oats to absorb the liquid and expand.
02 -
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper. Pour the soaked oat mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 45-60 minutes, or until the center is set and a toothpick inserted comes out clean. Remove from the oven and allow it to cool slightly.
03 -
In a small bowl, whisk together the fat-free cream cheese, monk fruit sweetener, and enough unsweetened vanilla almond milk to achieve a smooth, drizzle-able consistency.
04 -
Drizzle the frosting over the baked oatmeal. Cut into 9 equal pieces and serve warm. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave as needed.
# Notes:
01 -
Allow the batter to soak overnight for better texture and flavor.
02 -
Store leftovers in an airtight container and reheat for convenience.