High Protein Triple Berry Bake
A delicious and nutritious breakfast bake combining fresh berries and high protein ingredients, perfect for any morning.
Ingredients
Base Ingredients
- 1 cup rolled oats
- 1 cup Greek yogurt (or dairy-free alternative) Can substitute with tofu or coconut yogurt for vegan option.
- 1 cup almond milk (or any milk of your choice) Can swap with soy milk or cow's milk.
- 2 pieces eggs (or flax eggs for a vegan option) Use flaxseed meal mixed with water for vegan alternative.
- ¼ cup honey or maple syrup Can replace with agave syrup or sugar substitute.
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- a pinch salt
Berries
- 2 cups fresh mixed berries (strawberries, blueberries, raspberries) Feel free to use seasonal berries.
Optional Ingredients
- ¼ cup chopped nuts For extra crunch; can substitute with seeds for nut allergies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gather all your ingredients and tools: a mixing bowl, a baking dish (8x8 inch), measuring cups and spoons, and a spatula.
Combine Dry Ingredients
- In a mixing bowl, combine the rolled oats, baking powder, and salt. Stir until well mixed.
Mix Wet Ingredients
- In a separate bowl, whisk together the Greek yogurt, almond milk, honey (or maple syrup), eggs, and vanilla extract until smooth.
Combine Mixtures
- Pour the wet mixture into the bowl with the oats and stir until fully combined.
Add Berries and Nuts
- Gently fold in the mixed berries. If using, fold in the chopped nuts.
Bake
- Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 30-35 minutes.
- Check for doneness with a toothpick; it should come out clean when inserted.
Cool and Serve
- Let the bake cool for about 10 minutes before cutting into pieces.
- Serve warm or at room temperature.
Notes
For best results, do not skimp on the berries and avoid overbaking. Experiment with spices like nutmeg or cinnamon for added flavor. This dish is perfect for meal prep and can be stored in the fridge for 3-5 days or frozen for up to 2-3 months.