PB Oat Bake
This one’s for my peanut butter lovers! If you love anything and everything PB, then this macro minded PB Oat Bake was made for you. This could easily pass as dessert for breakfast, especially when topped with extra Cocoa Bar drizzles and/or a scoop of heathy ice cream (recipe bonus: Vanilla Creami recipe below!)
250 grams egg whites
100 grams nonfat Greek yogurt or dairy free alternative (I use Fage)
60 grams vanilla active stacks protein powder (code COCOABAR for 10% off)
30 grams coconut flour
5 grams psyllium husk powder
30 grams Cocoa Bar Protein PB
100 grams powdered peanut butter
240 ml unsweetened almond milk
Stevia to taste
1 tsp Sea salt
2 tsp baking powder
80 grams Erythritol
80 grams quick or rolled oats
Blend all ingredients except oats in the blender until smooth. Mix in oats. Pour into a parchment paper lined or greased 9 x11’’ baking dish. Bake at 350 for 38-40 minutes . Cut into 6 pieces.
Top with my PB Greek yogurt mixed with 7 grams of powdered peanut butter, stevia, and sea salt, plus fresh berries and more Protein PB or Cocoa Bar PB Cup (as pictured). OR a scoop or two of Vanilla Creami ice cream!
Vanilla Creami Recipe
Prepare your Creami ice cream base by combining in a blender or simply mixing well…
10 ounces non-fat milk (I used Fairlife nonfat which has almost double the protein, is lactose free and is lower in carbs).
60 grams 2% cottage cheese
11 grams of sugar free vanilla pudding
1 tsp vanilla extract
Pinch of sea salt
Sugar free sweetener of choice (I used a combo of both erythritol and stevia)
Pour into your Creami container. Freeze overnight. To make, mix on the ice cream mode, then add 1-2 TB additional milk and spin again on “re-spin”. If still not creamy enough yet, do another respin. Scoop on top of your PB Cake and enjoy! I purchased and love this Creami!
Macros for PB Oat Bake (makes 6 pieces):
Saved in MFP: Macro Minded Monique-
PB Oat Bake
Vanilla Creami (makes 2 servings):
Saved in MFP: Macro Minded Monique: Vanilla Creami
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