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This is a go to High Protein breakfast, that can also sub as an afternoon snack. Between this and my power bowl, I have some high protein breakfast options when I run out of eggs, or grocery stores seem to have a short supply of them
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Ingredients
- 2 cups rolled oats
- ⅔ cup unsweetened shredded coconut
- ½ cup roughly chopped raw walnuts
- 3 tablespoons natural vanilla protein,
- ¼ teaspoon kosher salt
- ⅓ cup maple syrup or honey
- ⅓ cup extra-virgin olive oil or melted coconut oil
- 2 eggs or 2 flaxseeds eggs (2 Tbsp of flaxseeds with 6 Tbsp of water)
To Serve
- 2 Tbsp Peanut butter
- 1 Cup yoghurt
- 2 tsp honey
- 1/2 cup berries
Method
- Preheat your oven to 350 F.
- In a medium mixing bowl, combine your oats, shredded coconut, walnuts, protein, and salt and stir well. In a small mixing bowl, stir together the maple syrup and oil, then add the eggs or flaxseed eggs and whisk until smooth. Pour the maple syrup mixture into the oat mixture and stir to coat well.
- Spread the mixture evenly onto a large parchment paper-lined baking sheet and bake in the oven, stirring every 5 minutes or so, until evenly golden brown and some epic clusters have formed, 15 to 20 minutes. Let cool completely. (It keeps in an airtight container at room temperature for up to 2 weeks.)
- Serve with yogurt or milk and your favorite fruit with peanut butter
Nutrition Breakdown
cals: 569 • fat: 25g • protein: 28g • carbs: 58g
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