Pina Colada Breakfast Bake
This recipe has 25g of protein in it to help you start your day right. You can make this with Gluten-free oats if you have a gluten-sensitivity, and is a great recipe to make a big batch of and enjoy during the week.
Equipment
- 1 oven proof dish
Ingredients
- 1 3/4 cup canned coconut milk or milk of choice
- 1/8 cup maple syrup
- 1 tsp vanilla extract
- 2 cup oats (use GF as needed)
- 1/4 cup chia seeds
- 1/4 cup unsweetened coconut flakes
- 1 cup pineapple, chopped blending it is nice as well so it's very fine
- 1 scoop protein power of choice optional, I used sun warrior vanilla
Topping Options
- 1/4 cup high protein yogurt per serving for added protein
- 1 tsp chia or hemp seeds per serving
- 1 tsp extra coconut flakes
- 1/2 tsp maple syrup
Instructions
- Preheat the oven to 350ºF (176ºC). In a baking dish combine all ingredients, bake for 35- 40 minutes or until golden brown around the edges and the oatmeal is spongy to the touch in the center.
- Let the baked oatmeal cool slightly before slicing. Enjoy!
Video
Notes
Stores great in the fridge for up to one week.
Freezes well in an air-tight container for 3 months
Any oats work
Other Plant-Based Milk or Yogurts works good too