Baked Raspberry and Coconut Protein Oatmeal

³ Description

A yummy and easy way to consume healthy protein, carbs, and fats. Eat if for breakfast or as a pre or post workout meal. Either way, it tastes amazing!

² Ingredients

•  1 large Egg White
•  1/4 cup Red Raspberries
•  1/4 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1/4 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1/4 serving (serving = 1/2 cup) Publix Unsweetened Applesauce
•  0 serving (serving = 1/4 cup) Bob's Red Mill Unsweetened Flaked Coconut
•  1/4 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
•  1 serving (serving = 1/4 tsp) McCormick Coconut Extract
•  1/2 serving (serving = 1/4 cup) Golden Griddle Sugar Free Maple Syrup
•  0.125 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1 serving (serving = 1/2 cup) Red Mill Rolled Oats
•  1/4 serving (serving = 1 scoop) Giant Sports Delicious Protein

q Directions

Pre-heat oven to 350 degrees. Mix all ingredients together, except coconut oil, coconut flour, and coconut flakes, until well incorporated. Spray a small ramekin or baking dish with non-stick cooking spray. Pour oatmeal mixture into ramekin. Mix together melted coconut oil and coconut flour and sprinkle on top of protein oatmeal. Top with additional raspberries. Bake for 28-32 minutes. Remove from oven and sprinkle with coconut flakes.

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