Oatmeal, first in the form of flakes and later also as flour, bran or in the form of a vegetable drink, has conquered our pantry as a result of becoming fashionable as sports food. Without being a panacea or an alleged superfood, it does have many benefits, including its higher protein and fiber content.
Oatmeal-based breakfasts have been common for centuries in many countries, where porridges They have been for many humble classes a basic energy food for survival. Luckily today we can take advantage of this cereal in its many forms to go beyond porridge, with doughs like the one we bring today, enriched with other ingredients that add more protein.
The result is a kind of cake or juicy, satiating and tender sponge cake, which we can bake in a single mold to cut into portions or divide into individual molds of any type, whether tartlets or muffins or cupcakes. They could even be made in the microwave with suitable molds, playing with the cooking time -a couple of minutes, by eye, depending on the size-.
We used whole eggs and whites, but they could be used only clear of egg if you prefer to reduce the fat. We also use skyr, as it is a very rich in protein milk, with very little water, thick; If you use other yoghurts, the consistency of the dough could vary, leaving it perhaps a little more moist. If you do not have protein powderadd more oatmeal or use some ground nut like peanut or almond.
Preheat the oven to 170º C with air or with heat up and down to 180º C. Grease the chosen molds if necessary. In a bowl, beat the eggs with the whites, the vanilla if it is liquid and the erythritol if used, until they foam a little.
Add the yogurt or skyr, citrus zest or powdered vanilla and/or ground cinnamon if using, oatmeal, flakes and protein, and mix with a whisk until smooth. homogeneous mixture. Divide in the molds or in a large one suitable for the oven.
Decorate with fruit to taste and, optionally, more oat flakes or dried fruit. Bake until a toothpick inserted in the center comes out almost clean, about 20-25 minutes for small moulds, and wait outside the oven for them to cool down before removing from the mould.
WEIDER VEGAN PROTEIN (750 GRS) VANILLA
With what to accompany the protein breakfast of oats
Depending on the size of the portions, this high-protein breakfast will be more or less satiating, without being heavy on the stomach, and will keep us from hunger pangs throughout the morning. We can accompany it with more seasonal fruit and the coffee, milk, tea or vegetable drink that we used to take In summer it is better to store the portions in the fridge, although it is more advisable to freeze them by wrapping them individually.
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