Baked Chia and Currant Oatmeal 

Don’t skip breakfast! Whip up a batch of these protein packed bundles of goodness and have the energy to jump kick through whatever the morning throws at you.

· 3 cups rolled oats
· 3 scoops soy protein powder
· 1/3 cup chia seeds
· 1/2 cup nut butter
· 1/2 cup dried currants
· 2 1/2 cup vanilla almond milk
· 1/4 tsp freshly ground cinnamon
· 1/4 tsp vanilla extract
· Dash freshly grated nutmeg
· Pinch of salt

Pre heat oven to 375 degrees Fahrenheit. Combine all dry ingredients (including chia and currants) in large bowl. Mix until fruit and seeds are evenly distributed throughout oats. Add nut butter, almond milk, and vanilla extract to dry ingredients and mix with spoon until all oats are moistened and there are no remaining globs of nut butter. Spoon mixture into greased muffin tin, filling each cup, and bake on center rack for 20 min. Allow to cool for 5 min before serving. Delicious hot or cold. Will keep for 2 days at stored in airtight container for 2 to 3 days. May also be frozen.

Yields 12 servings
Prep time: 30 mins

–Jessica Chernicki

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