High Protein Peanut butter Baked Oats

  

Nutrition Notes

• Oats are rich in cholesterol-lowering fiber that will also provide food for your beneficial gut bacteria. The fiber also helps stabilize blood sugar, especially when combined with the protein in these baked oats. While oats are naturally gluten-free, they can sometimes be contaminated with gluten during processing. If you’re gluten-intolerant or allergic, opt for certified gluten-free oats.
• Peanut butter is a great source of plant protein and heart-healthy fats. It’s also packed with antioxidants and vitamin E (which acts as an antioxidant), which will help keep your skin healthy and glowing, lower inflammation and fight off diseases, including heart disease and cancer. 
• Strawberries bring more inflammation-fighting antioxidants and fiber to these baked oats. They’re loaded with vitamin C to help support your immune system, and antioxidants that have been shown to support brain and heart health. 
• Greek yogurt adds protein and probiotics to these baked oats. The probiotics are beneficial gut bacteria and will nosh on the fiber in the strawberries, peanut butter, banana, oats and chia seeds, helping them to thrive and multiply. A healthy gut helps reduce inflammation and disease risk. 

Ingredients

2 cups chopped fresh strawberries (about 10 ounces)

1 tbsp lemon juice

2 ½ tsp vanilla extract, divided

1 tbsp chia seeds

2 large eggs

¾ cup mashed ripe bananas (from 2 bananas)

½ cup whole-milk plain Greek-style yogurt

¼ cup smooth natural peanut butter plus ⅓ cup, divided

¼ cup pure maple syrup / honey

1½ tsp  cinnamon pdr

1 tsp baking pdr

½ tsp salt

½ cup whole milk

2½ cups old-fashioned rolled oats

Directions

Preheat oven to 375°F. Line a 9-inch square baking pan with parchment paper, allowing the parchment to extend over the sides by at least 2 inches. 

 Combine 2 cups strawberries, 1 tablespoon lemon juice and ½ teaspoon vanilla in a small saucepan; bring to a boil, partially covered, over medium-high heat. Reduce to a lively simmer, cover, and cook until the strawberries are starting to break down, about 3 minutes. Mash with a potato masher; stir in 1 tablespoon chia seeds. Cook at a lively simmer, stirring often, until the strawberries are almost completely broken down and the mixture is starting to thicken, 4 to 5 minutes. Remove from heat.

In a large bowl, whisk 2 eggs, ¾ cup banana, ½ cup yogurt, ¼ cup peanut butter, ¼ cup maple syrup, 1½ teaspoons cinnamon, 1 teaspoon baking powder, ½ teaspoon salt and the remaining 2 teaspoons vanilla until smooth. Whisk in ½ cup milk until combined. Fold in 2½ cups oats. 

Transfer the oat mixture to the prepared pan. Dollop evenly with the strawberry mixture and the remaining ⅓ cup peanut butter; using a butter knife, gently swirl into oat mixture as desired. 

 Bake until just set and golden brown, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes before serving. 

 

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