Theis baked oatmeal is delicious served warm, cold or room temperature. I like it as is with a cup of coffee but is it also delicious topped with vanilla cashew milk yogurt, greek yogurt or warm sauteed fruit.
Preheat your oven to 350 and lightly spray or oil a 9x13 pan.
Place the oats, protein powder, cinnamon and chopped walnuts in a medium sized bowl and set aside.
In a small microwave proof dish, combine the almond butter, mct oil and maple syrup. Warm for 15-20 seconds or until they loosen and mix together easily.
Pour the almond butter mixture over the oat mixture and use a fork to combine into a crumbly mixture, set aside.
In a large bowl mix together the oats, cinnamon, baking powder, and salt
Add the almond milk, egg whites, vanilla and maple syrup. Whisk together until all of the ingredients are well combined.
Place half of the batter mixture into a blender, add the protein powder and blend until slightly thickened and well combined. Pour this mixture back into the bowl containing the original mixture and stir to combine well.
Pour the batter into the prepared 9x13 pan and bake (on the middle rack) for 15 min or until it is just beginning to set.
Carefully and evenly sprinkle the streusel over the top, rotate the pan and bake for an additional 15 - 20 min until it is set and the topping is just starting to brown.
Remove from the oven and let cool before slicing.
This oatmeal will keep for a week in an airtight container in the refrigerator.
This recipe was created with unsweetened vanilla almond milk but it will work with any nut milk you like or 2% dairy milk.
For the protein powder I used Quest vanilla whey protein but if you are non dairy you can use any vanilla protein powder you like just remember that it may change the nutrition profile.
For the oats you can use quick oats, which is what I use, old fashioned oats or a mix of the two - if you use old fashioned it will have a slightly denser chewier texture.