Cake Batter Oats 🎂🧁😋

Oatmeal is probably my favorite food. It's filling, it's versatile, and now it can be cake! I have been making this recipe for breakfast lately, and I love it, but the protein pudding "cake batter" mixture may not be delicious to everyone, so give this a try, and take it or leave it. 😋 I will include warm and cold/overnight oat variations.

Ingredients

-Better Oats, Instant Oatmeal With Flax Seeds, Maple & Brown Sugar, 100kcal

-140g fruit of choice, ~50-125kcal

-16g almond butter or nut butter of choice, ~95-105kcal

-1 serving vegan protein powder (I have been using Orgain's vanilla, but chocolate and other flavors are great too), 100-200kcal

-water

Warm Oats Instructions

1. Pour oats in a bowl and add water until slightly soupy (more if you like fluffier oats).

2. Add fruit and nut butter, and stir until well combined.

3. Microwave for 1 minute.

4. Add protein powder to mixture (whey protein could be used, but it is more likely to curdle than a pea protein, which is why vegan is recommended), and stir.

5. Add small amounts of water and continue to stir until the oats take on a cake batter or pudding-like consistency (be careful not to add too much water here).

6. Enjoy warm cake batter oats!

Overnight Oats Instructions

1. Pour oats into a jar or sealable container.

2. Add about 1/4 cup of water and stir.

3. Stir in protein powder (any protein powder works for this variation) and add enough water to combine the ingredients well (if it seems like you've added too much water, don't worry because the oats will soak up the water over night).

4. Stir in nut butter and add fruit to the top, or mix it in.

5. Let the oats chill in the fridge for 4-8 hours or longer, and eat them when you are ready.

Nutrition Summary (Calories and Protein)

345-530kcal, 15-45g protein

(more calories is not synonymous with more protein; amounts vary based on ingredients used)