Have you gotten on to the baked oatmeal bandwagon yet? I’ve been baking mine for a long time already and it never gets old. I honestly can say that over the years, my oatmeal has gotten a little healthier. I used to add sugar, milk and lots of other ingredients but as I’ve gotten older, I’ve gotten more health conscientious. This is a great recipe if you meal prep too. I always make a couple of batches because my husband enjoys eating it as well. I cut them into squares and store them in glass containers so they’re ready on the go. They’re best warm but I’ve eaten them cold on the run and they still taste great.
This recipe is my high protein, gluten free version. I’ve modified this recipe from my nutrition coach’s recipe. It’s Gluten Free, and contains very little sugar. You can add a little maple syrup before serving if you enjoy your oats sweeter.
Quick story about the raisins and walnuts I used in this recipe. I was gifted the raisins and walnuts directly from Afghanistan and let me tell you, they taste incredibly, absolutely delicious, no exaggeration here. They don’t taste nothing like what we get here in the states. If you are able to get your hands on some (maybe amazon), I highly recommend you get yourself some. You will see from the pictures, the raisins are longer than what we get here in the states. I’ve never been a fan of either but I am of these!
I used coconut palm sugar in the recipe because it doesn’t spike up your glycemic index as quick as others sugars do and therefore it’s much better. You can add any type of nuts and fruits you like, it’s very versatile. I hope you enjoy it if you make it.
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Alright, let’s get baking!