High Protein, Low Calorie Baked Oats

A plate of low calorie baked oats with coconut milk cream on top.

High Protein, Low Calorie Baked Oats

Deliciously flavored with maple cinnamon these low calorie baked oats are a fueling way to start your day.

Course Breakfast

Cuisine American

Keyword dairy-free breakfast

Prep Time 5

Cook Time 30

Cooling time 10

Total Time 45

Servings

Calories 175kcal

Author Shelby Stover

Equipment

2 8x3 loaf pans

Ingredients

2 cups Rolled oats gluten-free as necessary
½ cup Collagen powder
2 teaspoons Cinnamon ground
½ cup Applesauce unsweetened
4 tablespoons Maple syrup
3 teaspoons Vanilla extract
2 Eggs
2 teaspoons Baking powder
½ cup Water

Instructions

Preheat the oven to 350F and line two 8x3 loaf pans with parchment paper.
In a high-powered blender, add the wet ingredients before the liquid ones to make blending easier.
Blend until smooth.
Divide the mixture up between the loaf pans.
Bake in the oven for 30 minutes or until a toothpick inserted in the center comes out clean. Turn off the oven and let sit for 10 minutes.
Let cool for 3-5 minutes at room temperature in the loaf pans before serving.

Video

Notes

You can make the baked oats in two 8x3 loaf pans or one larger, 8x8 baking pan. Just adjust the cooking time to suit your choice. The instructions are based off of two pans.

The oats are done cooking when you insert a toothpick into the middle and it comes out clean.

Meal prep it: Portion the low calorie oats into the pans, wrap the top with plastic wrap and place them in the fridge for up to 2 days. When you need them, remove the wrap, let the loaf pan sit on the counter while the oven pre-heats and then bake until cooked through.

Leftovers: Store leftover baked oats in an airtight container in the fridge for 3-4 days. You can reheat individual portions in the microwave.

Reheating the entire portion: The other way to meal prep these oats is to bake them in the loaf pans and then store them. To do this let the baked oats cool fully before wrapping the top in plastic wrap. Store in the fridge for 3-4 days. When you need them, pour some dairy-free milk on top of the cooked oats (about 2 tablespoons) before baking, this will make it so that they stay moist and not dried out.

Nutrition