The perfect Protein Cookies and Cream Baked Oats: A sugar-free Oreo protein oatmeal filled with a melty cream cheese center. With the chocolate and cheesecake, this cookies and cream protein powder oatmeal is like having a giant Oreo for breakfast! A gluten free and Vegan option too.
Ingredients
½cupInstant or Quick Oats, 45g
½scoopChocolate Protein Powder, about 15g, see post for subs
1½TbspBlack Cocoa Powder, or regular
½cup + 2 TbspUnsweetened Almond Milk, 150ml
2TbspNon-fat Greek Yogurt, 28g
¼+ ⅛ tspBaking Powder
Cream Cheese Filling:
2tspReduced Fat Cream Cheese, Softened, 11g
½TbspGreek Yogurt, 7g
1tspAlmond Milk, 5ml
½tspVanilla Protein Powder, about 1-2g
Instructions
Preheat the oven to 350°F and lightly grease a ramekin or oven-safe dish (cooking spray or oil)
Blend all oatmeal ingredients - oats, protein powder, black cacao or cocoa powder, almond milk, Greek yogurt and baking powder - in a small food processor or blender about 30 seconds.
Stir cream cheese filling ingredients - cream cheese, greek yogurt, almond milk and protein powder - in a small bowl until smooth.
Pour ¾ oatmeal mixture into the ramekin/dish, then add cream cheese filling and cover with remaining oatmeal mixture.
Bake for 20-25 minutes. The top will be slightly wet in the middle, but that’s expected. Cooking longer will make the oats dry on the inside.
Let cool a few minutes, sprinkle on toppings and dig in!
Notes
See post for alternatives.
Nutritional value is calculated using products recommended below.