Print

Snickerdoodle Baked Oats

A white ramekin with snickerdoodle baked oats on a white and orange striped towel with a gold spoon in the right corner.
Print Recipe

Start your morning with a healthy breakfast that tastes just like a snickerdoodle muffin! These baked oats are packed with protein, egg-free, and can easily be made vegan.

Ingredients

Scale
  • 1 cup Old Fashioned Oats
  • ¾ cup Oat Milk
  • 2 scoops Vanilla Protein (Orgain)
  • 2 teaspoons Baking Powder
  • 2 tablespoons Flax Meal
  • 6 tablespoons Water
  • 1 tablespoon Vanilla
  • 1 teaspoon Cinnamon
  • 1 tablespoon Honey ((Sub with agave for vegan))
  • ⅛ teaspoon Salt
  • 2 teaspoons Sugar
  • ½ teaspoon Cinnamon

Instructions

  1. Preheat the oven to 350°F and spray 2- 10 ounce ramekins with non-stick spray.
  2. Make flax eggs by mixing 2 tablespoons flax meal with 6 tablespoons water and allowing to sit for 5 minutes.
  3. Make the cinnamon sugar mixture by mixing together 2 teaspoons sugar and ½ teaspoon cinnamon. Set aside.
  4. Add 1 cup oats, ¾ cup oat milk, 2 scoops vanilla protein, 2 teaspoons baking powder, flax eggs, 1 tablespoon vanilla, 1 tablespoon honey, 1 teaspoon cinnamon, and ⅛ teaspoon salt to a high speed blender.
  5. Blend until smooth, scraping down the sides as needed.
  6. Divide between the prepared ramekins and top with cinnamon sugar.
  7. Bake 25-30 minutes, until cooked through.

Find it online: https://mylifeafterdairy.com/snickerdoodle-baked-oats/