This recipe for Collagen Baked Oatmeal is simple, filling and protein-packed. Made with ingredients you likely already have in your pantry, it’s a great recipe to prep ahead for a healthy weekday breakfast!
- 2 cups old fashioned oatmeal
- 1/2 cup sliced almonds (or nuts of your choice)
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pink Himalayan salt
- 2 cups unsweetened vanilla almond milk
- 3/4 cup collagen
- 2 tablespoons maple syrup
- 1 large egg
- 2 tablespoons MCT oil (or melted coconut oil or melted butter)
- 1 teaspoon vanilla extract
- Preheat oven to 375°F and spray an 8-inch baking dish with cooking spray.
- In a large bowl, combine oats, almonds, baking powder, cinnamon and salt.
- Pour in the almond milk followed by the collagen and stir to combine. Add the MCT oil, maple syrup, egg and vanilla and stir to thoroughly mix ingredients together.
- Pour oatmeal into baking dish and bake for 45 minutes or until top is set.
- Allow baked oatmeal to cool for several minutes before slicing and topping with desired toppings. Refrigerate any leftovers in an air-tight container.
It is important to use a kind of collagen that easily dissolves in liquid in this recipe. I’ve made this recipe with both Great Lakes Grass-Fed Collagen Hydrolysate and Ancient Nutrition Collagen Powder and both worked great. Tip: I buy my Great Lakes collagen on Thrive Market and that is the cheapest I’ve found it anywhere!
- Serving Size: 1 large square
- Calories: 404
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 47mg
Keywords: breakfast, oatmeal, baked oatmeal, protein oatmeal, collagen baked oatmeal