The end of Summer is almost here (not that we are feeling any signs of Fall in So Cal!) and peach season is coming to a close.  so, this one’s for my Peach and Oatmeal lovers (xx).   It’s non dairy, high fiber, whole food based and refined sugar free.  A ‘let’s get this party started’ kind of recipe (no food coma nap required).

To make Peaches and Cream Baked Proats:

Combine 200 grams of quick oats, 30 grams of plain or vanilla protein powder, 10 grams of ground flax seeds, 1 1/2 tsp baking powder, 1/2 tsp sea salt, 60 grams of brown sugar alternative (or coconut sugar if you prefer), 1 tsp cinnamon and stevia to taste.  Add in wet ingredients, 155 grams of egg whites, 1 1/2 cups unsweetened almond milk and 3/4 of a large, chopped, ripe peach (250 grams).   Mix well.  Pour into a wax paper lined 9×11 baking dish and top with the last 1/4 of the peaches sliced thin.  Bake at 350 for 25-28 minutes.  Top with a splash of almond milk, whipped cream and a drizzle of Cocoa Bar In A Jar Iced Oatmeal Cookie to take your slice to the next level!

Macros for (a giant slice) 1/6 of the pan including 7 grams of Cocoa Bar In A Jar Iced Oatmeal Cookie. *Zero carbs included for brown sugar alternative which I never count, but feel free to add! : 194 calories 28c/4.3f/10p/5 fiber

Recipe listed in MFP: CBJ  Peaches And Cream Baked Proats

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