Apple Crumble Baked Oats

Baked Oats, where have you been all my life. I’ve been making my Blueberry Cheesecake Baked Oats on repeat since sharing the recipe. They were such a hit with you guys, and so naturally I’ve been experimenting with new flavours… and this one takes the cake.

Quite honestly this is like eating apple crumble for breakfast, but with a lot more protein and less sugar. We have so much good stuff going on here - the goodness of oats which are a slow releasing carb, plus banana for potassium, apples and of course protein to help keep you full for longer. Honestly, try it at least once and let me know what you think! Keep in mind these quantities are specifically for meal prep that will last you the week. OR, you can share with your family and get a day or two out of it.

This recipe works out to roughly 30g of protein per serve if you make with the suggested ingredients below.

APPLE PIE Baked OatS

Ingredients

2 cups rolled oats (I used Scotch oats)
2 bananas
60g vanilla protein powder
I used NZ protein whey protein, gourmet vanilla
350ml milk of choice
I like calci trim as it’s higher protein than regular milk
1 tsp baking powder
1 cup frozen diced apple
1 tsp maple syrup
6 TBS high protein yogurt or greek yogurt
1 tsp cinnamon

For the ‘crumble’
3/4 cup oats mixed with 1-2 TBS smooth peanut butter

Method:

1. Mash bananas into bottom of a dish roughly 20 x 30cm (preferably one that has a lid)

2. Add oats, baking powder & protein powder

3. Pour in milk and mix everything together

4. In the microwave, heat your diced apples, maple syrup & cinnamon for 1 min to soften them up.

5. Place spoonfuls of the apples on top of your batter, and then do the same with the yogurt

6. Get a spoon and swirl together the yogurt, apples and yogurt - but don’t fully mix them together. You want it to be only just mixed so you can nice clumpy parts of yogurt and apples

7. Mix together your ‘crumble’ which is just peanut butter and oats, it kind of clumps together. Springle this on top of your oats batter

8. Place in the oven for 40 mins at 180 degrees.

9. Once out of the oven, let cool a little and cut into 6 serves. Pop your lid on and place in the fridge.

To Serve:

1. Take out one serve daily, warm in the microwave and add a little fresh yogurt on top. I also add a drizzle of peanut butter or some raspberries. SO GOOD!

Meal Prep: Blueberry Cheesecake Baked Oats

Ok so we can all thank late night instagram scrolling for this one. Although I saw it, thought I saved the recipe and then didn’t and have struggled to find again and had HALF a screenshot of the recipe, but it’s ok as I just ran with my terrible memory (but also pretty good knowledge of baked oats) and think I nailed it first go. So, credit to the lovely lady with the British accent for the Inspo… and half the recipe 🤦🏻‍♀️

Quite honestly this is like eating cake for breakfast. But it’s HEALTHY cake. We have so much good stuff going on here - the goodness of oats which are a slow releasing carb, plus banana for potassium, blueberries with all their amazing properties and of course protein to help keep you full for longer. Honestly, try it at least once and let me know what you think! Keep in mind these quantities are specifically for meal prep that will last you the week. OR, you can share with your family and get a day or two out of it.

Blueberry Cheesecake Baked OatS

Ingredients

2 cups rolled oats (I used Scotch oats)
2 bananas
60g protein powder
I used NZ protein whey protein, gourmet vanilla
420ml calci trim milk
You can sub any milk alternative, I like calci trim as it’s higher in protein than regular milk
1 tsp baking powder
1 cup frozen blueberries
1 tsp maple syrup or honey
6 TBS high protein yogurt or greek yogurt

Method:

1. Mash bananas into bottom of a dish roughly 20 x 30cm (preferably one that has a lid)

2. Add oats, baking powder & protein powder

3. Pour in milk and mix everything together

4. In the microwave, heat your blueberries and maple syrup or honey for 1 min to soften them up.

5. Place spoonfuls of the blueberries on top of your batter, and then do the same with the yogurt

6. Get a spoon and swirl together the yogurt, blueberries and yogurt - but don’t fully mix them together. You want it to be only just mixed so you can nice clumpy parts of yogurt and blueberries

7. Place in the oven for 40 mins at 180 degrees.

8. Once out of the oven, let cool a little and cut into 6 serves. Pop your lid on and place in the fridge.

To Serve:

1. Take out one serve daily, warm in the microwave and add a little fresh yogurt on top. I also add a drizzle of peanut butter. SO GOOD!