Do you ever make the next day’s breakfast before you get to dinner? Do dream about what’s going to be on the breakfast table and wake up inspired? Are you known for planning out a week’s worth of breakfasts before the week even begins?
I doubt I’m the only one who gets so excited for breakfast that I frequently do all of the above. This recipe is a product of that trifecta.
Breakfast is never a question in my mind. In fact, it’s always a given. I do my best to switch up my breakfasts to reduce boredom and try out different flavor combinations. But I also don’t enjoy having to make individual breakfasts every single day, which is why I’ve begun prepping up to a week’s worth of breakfasts all at once. Sometimes that’s a batch of breakfast chia puddings, a dozen veggie egg muffins, a loaf of hearty breakfast bread, a panful of granola, or in this case, a dish of baked oatmeal.
This baked oatmeal is the perfect make-ahead breakfast. It’s packed with fresh, tropical fruits, shredded coconut, fiber-rich oats, and plenty of flavor with cinnamon and freshly grated ginger. It’s moist and yet can be eaten on the run, and can be enjoyed cold or reheated in the microwave if that suits your fancy.
Need a bigger batch? You can easily double this recipe and bake it in a 9×13” baking dish, or portion it out into a muffin or mini loaf tin.
Tropical Protein Baked Oatmeal
- 2 C old fashioned oats
- 1/2 C shredded unsweetened coconut
- 1 scoop vanilla protein powder
- ½ tsp salt
- ¾ tsp baking powder
- 1 tsp cinnamon
- 2 eggs, beaten – or make flax eggs with 2 tbsp flaxseed meal + 5 tbsp water
- 1-1/2 C nondairy milk
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 large over-ripe bananas, mashed well
- 1 kiwi, diced
- 1 mango, diced
- 1/2 tsp grated fresh ginger
Preheat the oven to 375 degrees. Grease an 8×8″ baking dish.
In a large bowl, mix together the dry ingredients with a wooden spoon. Mix in the eggs, milk and extracts. Finally, mix in the fruit and fresh ginger.
Pour the oatmeal into prepared dish. Bake for 30 minutes. Remove and cool for 5 minutes before slicing into six pieces.
Store any leftovers in an airtight container in the fridge up to 5 days, or freezer up to a month. Reheat leftovers in the microwave.