Description
Gingerbread spice baked protein oatmeal topped with cinnamon ginger greek yogurt cream and some maple syrup.
Scale
Ingredients
Oatmeal
- 3/4 cup (60g) old fashioned oats
- 1/2 scoop (17g) Musclepharm cinnamon bun combat protein powder
- 1 whole egg
- 1/4 cup (60g) canned pumpkin
- 1/4 cup unsweetened almond milk
- 1/2 tbsp. sugar free maple syrup
- 1/4 tsp. vanilla extract
- 1 tbsp granulated stevia
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- 1/8 tsp. cloves
- 1/4 tsp. baking soda
Cinnamon Ginger Cream
- 1/4 cup (56g) plain Greek yogurt
- 1/4 tsp. cinnamon
- 1/8 tsp. ginger
- 1/2 tbsp. sugar free maple syrup
- 1/2 tbsp. granulated stevia
Instructions
- Preheat oven to 375F. Add oats, protein powder, cinnamon, ginger, nutmeg, cloves, stevia, and baking soda to a bowl and mix well. Mix egg, almond milk, pumpkin, maple syrup and vanilla extract in a separate bowl. Add wet ingredients into oats mixture. Mix well until combined. Spray a large ramekin with cooking spray. Pour batter into ramekin. Bake at 375F for 30 minutes.
- Mix all cinnamon ginger cream ingredients in a small bowl. Let oatmeal cool and then top with cream, 1 tbsp. sugar free maple syrup and walnuts (optional).
- Category: Breakfast
Nutrition
- Serving Size: Baked oatmeal w/o toppings
- Calories: 360
- Sugar: 5
- Fat: 9
- Carbohydrates: 48
- Fiber: 8
- Protein: 24