Peppermint Bark Protein Baked-Oats

³ Description

The base of this is Chocolate, almond, and peppermint. It is then topped with a coconut whipped yogurt cream as well as some extra peppermint chips and coconut flakes.

² Ingredients

•  1/3 serving (serving = 3 tbsp) Andes Peppermint Crunch Baking Chips
•  1 serving (serving = 1/4 tsp) McCormick Coconut Extract
•  1/4 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1/4 cup, cooked Oatmeal
•  1/3 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  4 leaves Peppermint (Mint)
•  1/4 serving (serving = 1/4 cup) Trader Joe's Raw Almonds
•  1/4 serving (serving = 3 tbsp) Let's Do Organic Unsweetened Organic Coconut Flakes
•  4 serving (serving = 1/8 tsp) Great Value Baking Powder
•  1/2 serving (serving = 2 scoops) Nutrition 53 Lean1 Chocolate
•  2 serving (serving = 3 tbsp) All Whites 100% Liquid Egg Whites

q Directions

Mix oatmeal, baking powder, peppermint extract, oatmeal, egg-whites, almond milk and protein powder in a bowl. Pour mixed batter into a baking dish/ramekin.

Sprinkle five crushed almonds and 1/2tbsp peppermint chips on top.

Bake for 20 minutes (on 350F in regular conventional oven, on 325F in a smaller toaster oven). Take out and let cool for five minutes.

While it is cooling, mix yogurt with coconut extract. Whip until it gets light and creamy. Spoon mix on top of baked oats. Sprinkle Whipped topping with coconut flakes and the rest of the peppermint chips.

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