Chocolate-Strawberry Baked Oats

  

 Ingredients

2½ cups old-fashioned rolled oats

¾ cup plain, unsweetened, plant-based protein powder

¼ cup light brown sugar

2½ tbsp cocoa powder

 2 tbsp mini semisweet chocolate chips

 ½ tsp instant espresso granules

 ¼ tsp salt

1 cup unsweetened soy milk

1 cup 1% low-fat cottage cheese

2½ cups sliced fresh strawberries, divided

2 large eggs, lightly beaten

2 tsp vanilla extract 

 

Preparations

Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray.

Combine 2½ cups oats, ¾ cup protein powder, ¼ cup sugar, 2½ tablespoons cocoa, 2 tablespoons chocolate chips, ½ teaspoon espresso granules and ¼ teaspoon salt in a medium bowl; stir until well blended.

Combine 1 cup soy milk, 1 cup cottage cheese and 2 cups strawberries in a blender; blend until smooth, about 1 minute. Pour the strawberry milk mixture into the bowl with the oat mixture. Stir in beaten eggs and 2 teaspoons vanilla until well combined. Pour the mixture into the prepared pan, spreading it into an even layer. Top with the remaining ½ cup strawberries. 

Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for 15 minutes before slicing. 

 

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