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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 oat flour, vegan vanilla protein powder, cinnamon, baking powder, and water in a bowl to form a batter.
Fold in the blueberries gently.
Pour the batter into an oven-safe dish and top with additional blueberries if desired.
Bake for 20-25 minutes until the top is golden and the oats are set.
Add optional toppings like peanut butter, Greek yoghurt, or granola before serving.
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You can substitute water with almond milk or any other plant-based milk for a creamier texture.
If you don’t have oat flour, blend rolled oats in a food processor until fine.
Adjust the liquid amount slightly if the batter feels too thick or too runny.
Can I use regular protein powder instead of vegan protein powder?
Yes, you can use regular protein powder, but the flavor and texture might vary slightly.
What can I use instead of oat flour?
You can use blended rolled oats or almond flour as a substitute for oat flour.
Can I make this recipe without protein powder?
Yes, you can omit the protein powder, but you may need to adjust the liquid amount slightly.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave before serving.
Can I use frozen blueberries?
Yes, frozen blueberries work well, but they may release more liquid during baking.
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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