Raspberry Biscoff Protein Baked Oats
Recipe by
Ingredients
- 1/2 cup rolled oats
- 1 scoop (30g) vanilla or caramel whey protein powder
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup unsweetened almond milk
- 1/4 cup Greek yogurt (nonfat or low-fat)
- 1 egg (or 2 egg whites)
- 1/2 cup fresh or frozen raspberries
- 1–2 Biscoff cookies
- 1 tsp Biscoff spread (melted, for topping)
Directions
- Preheat Oven: Set oven to 350°F (175°C). Lightly grease a small oven-safe bowl or ramekin.
- Blend Base: In a blender, combine oats, protein powder, baking powder, cinnamon, almond milk, Greek yogurt, and egg. Blend until smooth.
- Add Raspberries: Stir half of the raspberries into the batter. Pour into the prepared bowl.
- Bake: Place in the oven and bake for 20–25 minutes, until the oats are set and lightly golden.
- Top & Serve: While warm, top with the remaining raspberries, Biscoff cookies, and drizzle with melted Biscoff spread.
Tips for Meal prep
Make multiple bowls at once and refrigerate for up to 3 days. Reheat in the microwave before serving.
Swap raspberries for blueberries or strawberries for variety.
Add an extra spoon of Greek yogurt on top for creaminess and more protein.
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