Ingredients
– 1 cup rolled oats
– 2 cups almond milk (or any milk of your choice)
– 1 cup fresh raspberries (or frozen, if that’s what you have)
– 1 scoop vanilla protein powder
– 1 tablespoon maple syrup (or honey for a non-vegan option)
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– A pinch of salt
– Optional toppings: sliced almonds, coconut flakes, extra raspberries
Equipment Needed
– Mixing bowl
– Baking dish (I love using a 9×9 inch one for perfect portion sizes)
– Whisk
– Rubber spatula
– Measuring cups and spoons
Step-by-Step Instructions
To kick things off, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the rolled oats, protein powder, baking powder, and a pinch of salt. Whisk everything together to ensure it’s well mixed – I usually aim for a few seconds until no dry spots are visible. Next, pour in the almond milk, maple syrup, and vanilla extract. Mix until everything is nicely combined, and I love how creamy the mixture becomes. At this point, don’t forget to fold in those gorgeous fresh raspberries! Their vibrant color adds such a beautiful touch. (See the next page below to continue steps…)
