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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 180°C (350°F).
Mix together oats, vanilla protein powder, flax seeds, baking powder, yoghurt, almond milk, and almond essence until well combined.
Add the mixture to an oven-safe dish.
Bake for 20-25 minutes until fully cooked through and the top is set.
Mix almond butter, maple syrup, and milk until smooth and thin enough to spread.
Spread the almond butter mixture on top of the baked oats.
Top with slivered almonds and serve.
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Use your favorite vanilla protein powder for the best flavor.
Adjust the almond essence to taste if you prefer a stronger or milder almond flavor.
Thin the almond butter mixture with milk gradually to achieve your desired consistency.
Can I use a different type of milk?
Yes, you can substitute almond milk with any milk of your choice, such as oat milk or regular dairy milk.
Can I make this recipe vegan?
Yes, use a plant-based yoghurt and ensure your protein powder is vegan-friendly.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave before serving.
Can I skip the almond essence?
Yes, the almond essence is optional and can be omitted if you prefer a subtler almond flavor.
Can I use quick oats instead of rolled oats?
Yes, quick oats will work, but the texture may be slightly softer compared to rolled oats.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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