Enjoy a warming winter breakfast with this hearty orange baked oats recipe. Easy to prep and a healthy, high protein breakfast option that tastes like cake – well worth the wait if you have a bit of time to spare on a morning.
Nutritional Information
Including the optional Greek style yoghurt (I used Alpro) each serving contains 8g of fibre, 35g of protein and 542 calories. Each serving contains a third of your daily B1, over half of the recommended daily amount of vitamin C, 30% of your daily B2. If you choose to opt for fortified vegan milk and yoghurt you will also get over half of your daily B12 and three quarters of your daily calcium.
Ingredient Choices and Substitutions
Blended oats? I use the milling blade on my Nutri Bullet to make an oat flour, but any blender should do the trick. It doesn’t have to be 100% smooth to do work.
I’ve added chopped pecans in mine, but you can switch the pecans for any other nuts, or seeds if you want to make this nut free. For the cream cheese, I used Nush (which is almond based); I haven’t tried this with an alternative option, but you could try it with Violife if you need a nut free option (coconut based).
Does it keep?
You can in theory eat this dish cold later in the day/ the following day if you choose to, but I wouldn’t recommend storing this dish any longer than that or attempting to reheat. But this is a single serving recipe, so you shouldn’t have much in the way of leftovers.
Orange Baked Oats Recipe
Delicious hearty winter breakfast option. This orange baked oats recipe only takes about 5 minutes to prep, and contains over 30g of protein and some healthy fats to keep you fuller for longer too.
This recipe is gluten free, dairy free and vegan friendly. It does contain nuts and may contain soy depending on your choice of dairy alternatives.
Orange Baked Oats Recipe
Ingredients
- 45 g GF oats blended
- 20 g vegan vanilla protein
- ½ tsp baking powder
- Juice and zest of 1 orange
- ½ cup non-dairy milk
- 15 g pecan halves chopped
- 10 g vegan chocolate chips optional
- 1 heaped tbsp vegan cream cheese
To serve:
- 100 g vegan Greek style yoghurt optional
Instructions
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Preheat oven to 180℃.
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In a small to medium mixing bowl, mix the blended oats, protein powder and baking powder. Add in the orange juice and zest and stir to combine. Mix in the milk, starting with 100ml and slowly add the rest until you reach the ideal texture. It should look like thick pancake batter when it’s ready.
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Add half to two thirds of your oat mix into your dish, add the vegan cream cheese to the centre then add the remaining mix.
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Sprinkle your pecans and chocolate chips (if using) then place in the centre of the oven for 20 minutes until ready and the top is golden.
Serve and enjoy!
Until tomorrow,
Sophie
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