Description
These pistachio baked oats are fluffy, sweet and the perfect way to satisfy your breakfast sweet tooth!
Ingredients
Scale
Pistachio Baked Oatmeal
- 1/2 cup rolled oats (use gluten-free oats if needed)
- 1/2 scoop vanilla protein powder (sub with 3 tbsp oat flour)
- 1/2 tsp baking powder
- Pinch of baking soda
- Pinch of kosher salt
- 1 tbsp coconut sugar
- 1/2 tsp lemon juice
- 1/2 cup pistachio milk
Pistachio Milk
- 3 tbsp unsalted pistachios
- 1/2 cup water
Instructions
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Begin by preheating the oven to 350°F and grease a mini ramekin with cooking spray.
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Next, grind your rolled oats into a fine flour. I do this using a spice grinder, but you can also pop the oats into a blender. Add the ground oats into a bowl along with the protein powder, coconut sugar baking powder, baking soda, and kosher salt. Mix everything together well!
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Next, make the pistachio milk. Simply blend the pistachios and water together until super smooth and creamy. Pour the milk into the oat flour mixture along with the lemon juice. Whisk the batter together until just combined. If you’re using chocolate chips, add those in now and fold into the batter. Or you can press 1-2 squares of dark chocolate into the center of the batter.
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Pour the batter into the prepared ramekin and bake in the oven for 20-25 minutes. Garnish with flaky salt and chopped pistachios.