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Baked protein oats

This is the ultimate filling breakfast that almost feels like a dessert. It's high in protein, gluten free, dairy free, and free of added sugar. All you'll really need are oats, eggs, protein powder and milk - the rest is customisable depending on what you like
Course Breakfast
Cuisine American
Keyword dairy free, easy breakfast, gluten free, oats
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 large portions
Calories 380kcal


  • Large mixing bowl
  • Baking tin or roasting tin


For the base recipe

  • 90 g (1 cup) gluten free oats
  • 3 scoops protein powder - I use unflavoured vegan powder, but you could use any other type for this recipe
  • 3 medium eggs
  • 50 ml dairy free milk e.g. coconut or soya
  • 1.5 tsp baking powder

Optional flavourings

  • 3 tsp cinnamon
  • 2 tsp mixed spice
  • 1.5 tsp vanilla extract
  • 150 g blueberries
  • 1 large apple, chopped into small chunks (I love pink lady apples)
  • 100 g almond butter
  • 1 tbsp honey or maple syrup - if you like it a bit sweeter
  • 3 tbsp dairy free yoghurt/cream equivalent to serve


  • Preheat the oven to 175°C or 350°F
  • Grease and line a square 6x6 inch roasting tin. If using a shallower baking tin, use a larger size to allow the mixture room to rise
  • In a large mixing bowl, whisk the eggs and milk together until slightly fluffy
  • Tip in the oats, protein powder, baking powder and (optional) cinnamon, mixed spice and vanilla essence
  • Using a metal spoon, stir the mixture together until the lumps of protein powder have disappeared. Don't worry if some small clumps still remain
  • Tip in the blueberries and chopped apple and mix gently
  • Pour the whole mixture into the tin and bake for 20 minutes, or until golden brown
  • Cut into slices and eat warm. If desired, serve together with yoghurt or cream