Gingerbread Protein Baked Oats
These Gingerbread Protein Baked Oats taste like a gingerbread cookie, but in cake form and packed with protein! They feel like a guilty comfort dish, but are actually full of whole grains and have no added sugar. These are one of my favorite flavors of baked oats! Baked oats are great for breakfast because they are filling and packed with whole grains, antioxidants, and fiber. These oats are only 339 calories and have 36 GRAMS OF PROTEIN in them!
I made these oats with the Natural Vanilla Whey Isolate protein powder by the brand Prozis. You can use the code “KATIE10″ for 10% off any of their protein powders or anything else on their website! These oats can be prepped in just 10 minutes. All you have to do it, blend, bake, and enjoy. The hardest part is waiting for them to bake I promise. You can even prepare and/or bake these ahead of time to grab and go in the morning!
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Why Is Consuming Protein Important?
- Protein is nutrient-rich, so it helps you stay fuller longer. You are more likely to eat less when you have high protein meals because you won’t have the munchies! When I have protein baked oats for breakfast, they keep me full until lunch and I don't crave snacks at all.
- It boosts your metabolism & increases fat burning.
- It increases muscles & strength. If you are lifting weights and not eating enough protein, you aren't going to see much of a difference! It is also great for maintaining your muscle mass.
- It can be linked to a lower your blood pressure.
Reasons To Love These Oats
- High Protein: There are a whopping 36 GRAMS of protein in these!! Protein for the gains!!!
- Filling: Because they are high in protein and full of whole grains, you will stay full until lunch and not crave any snacks!
- Delicious: I mean come on, I have to state the obvious. These oats literally taste like the holidays!!
Ingredients
For the Oats:
- Oats - Yep, just plain old fashioned rolled oats. Make sure you don't use steel-cut or quick oats. You need 1/4 cup.
- Cinnamon - 1/2 teaspoon.
- Nutmeg - 1/8 teaspoon.
- All Spice - 1/8 teaspoon.
- Ground Ginger - 1/8 teaspoon.
- Salt - 1/4 teaspoon.
- Almond milk - More specifically, 1/3 cup of unsweetened vanilla flavored almond milk. You can use plain or a different flavor if you want, but just make sure that it is unsweetened!
- Greek Yogurt - You will need 1/4 cup of plain, nonfat Greek yogurt.
- Banana - 1/2 of a small banana.
- Egg whites - This makes the oats fluffy and gives you extra protein. You need 3 tablespoons.
- Sugar-free syrup - You can use any liquid sweetener of choice, but I prefer to use 1 tablespoon of a sugar free breakfast syrup because it is super low in calories!
- Protein Powder - I used 30 grams of the grams of vanilla protein powder. My personal favorite is the natural vanilla whey isolate by the brand Prozis. You can actually use the code “KATIE10″ for 10% off!
- Baking powder - 1/4 teaspoon to make the oats rise and taste like a cake!
For the Frosting:
- Cream Cheese - 2 tablespoons of low fat cream cheese.
- Almond Milk - Just a dash to get a frosting consistency! I did about a teaspoon.
- Confectioner's Swerve - 1 teaspoon of Confectioner's Swerve, or zero calorie sweetener of choice
Instructions
- Preheat your oven to 350°F. Spray a small oven safe ramekin with nonstick spray (about 10-12 oz. in size)
- Blend all the ingredients together for the oats in a small blender such as a Ninja nutribullet.
- Pour the batter into your ramekin. Bake for 25 minutes.
- In the meantime, make your frosting by mixing all ingredients for the frosting
- Allow the oats to cool for 10 minutes. Top with your frosting (and a gingerbread cookie if you’re feeling festive) and enjoy!
Optional Substitutions
For the Egg Whites
Feel free to substitute this for one large egg, or if you can't have eggs there are lots of egg substitutions out there!
For the Almond Milk
Use any milk that you would like! Almond milk is my favorite because I personally have a food sensitivity to lactose and almond milk is very low in calories.
For the Protein Powder
The whole point of these oats are to be low calorie and high protein...BUT if you do not like using protein powder or are not interested in having protein in your oats, you can omit the protein and just use less almond milk. Or, you could use the same amount of milk and more oats!
Can I Prepare These Ahead of Time?
Yes and they are just as good reheated! You can make these baked oats the night before, cover your ramekin, and place in the fridge overnight. If you are making these the night before, I would keep the frosting separate and add it on the oats after you warm them up so the frosting does not melt away in the microwave! When you are ready to enjoy them in the morning just pop them in the microwave for about 45 seconds. You can keep your oats in the fridge for up to 4 days. Sometimes I will make 3-4 different flavors of baked oats at once to enjoy throughout the week.
Can You Make These In The Microwave?
You definitely can make these in the microwave. I personally feel like in the microwave oats get more of a spongy texture and I prefer to bake them to taste more like a cake, but if you are in a time crunch you can definitely microwave them! Just blend all of the oats ingredients together and microwave them for 45 seconds then top with your frosting.
What Kind of Ramekin Do You Use?
I use a 12 oz. oven-safe ramekin but you can use any kind that is between 10 and 12 ounces. Mine is a little large! Here's a great set that you can get off of Amazon.
Other Baked Oats Recipes You Might Like
Cinnamon Roll Protein Baked Oats
Cinnamon Banana Protein Baked Oats
Blueberry Jam Protein Baked Oats
Check Me Out on Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Use the code “KATIELADY” for 10% off at Teleties!
These Gingerbread Protein Baked Oats taste like a gingerbread cookie, but in cake form and packed with protein! They feel like a guilty comfort dish, but are actually full of whole grains and have no added sugar. These are one of my favorite flavors of baked oats! Baked oats are great for breakfast because they are filling and packed with whole grains, antioxidants, and fiber. These oats are only 339 calories and have 36 GRAMS OF PROTEIN in them!
- ¼ cup old fashioned rolled oats
- 30 g vanilla protein poweder (Use the code KATIE10 for 10% off at prozis.com)
- ⅓ cup unsweetened vanilla almond milk
- 1/2 banana (small)
- 3 tbsp liquid egg whites
- 1 tbsp sugar free maple syrup (or breakfast syrup of choice)
- ¼ tsp salt
- ¼ tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp all spice
- 1/8 tsp ground ginger
- 1 tsp Confectioner's Swerve
- 2 tbsp cream cheese (low fat)
- 1 tsp unsweetened vanilla almond milk (more or less, to get your desired frosting consistency)
Preheat your oven to 350°F. Spray a small oven safe ramekin with nonstick spray (about 10-12 oz. in size)
Blend all the ingredients together for the oats in a small blender such as a Ninja nutribullet.
Pour the batter into your ramekin. Bake for 25 minutes.
In the meantime, make your frosting by mixing all ingredients for the frosting.
Allow the oats to cool for 10 minutes. Top with your frosting (and a gingerbread cookie if you’re feeling festive) and enjoy!
Servings 1
- Amount Per Serving
- Calories 339kcal
- % Daily Value *
- Total Fat 7.3g12%
- Saturated Fat 3.1g16%
- Cholesterol 26.2mg9%
- Sodium 1118.5mg47%
- Total Carbohydrate 34.3g12%
- Dietary Fiber 7.2g29%
- Sugars 9.6g
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.