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Featured in: Breakfast
Peach Cobbler Baked Oats with Vanilla Protein Frosting
Inspired by the classic Southern dessert, these Peach Cobbler baked oats are made with macerated peaches and topped with a simple vanilla protein frosting – the perfect breakfast for peach season!
Equipment
Ingredients
Macerated Peaches
- 4-5 medium peaches, peeled, pitted and sliced (thawed frozen peaches work too)
- 1 tbsp maple syrup
- ½ tsp cinnamon
- 1 tsp cornstarch
Baked Oats
- 1 ¼ cups quick oats
- ½ cup oat flour
- ¾ tsp baking soda
- Pinch salt
- â…” cup vanilla protein powder
- 2 tbsp ground flax seed
- 1 tbsp cinnamon
- 1 ½ cups unsweetened applesauce
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp maple syrup, optional (see Note 1)
Vanilla Protein Frosting
- 2 tbsp milk (I use 2%, but any kind works great)
- 2 tbsp Greek yogurt (I use fat free plain, but vanilla works too)
- 1 tbsp plus 1 tsp vanilla protein powder
- 1 tsp vanilla extract
Instructions
Macerated Peaches
- In a medium bowl, combine the peaches, maple syrup, cinnamon and cornstarch and mix then set aside for at least 30 minutes
Baked Oats
- Preheat oven to 350℉ and line a 9"x9" baking dish with parchment paper then set aside
- In a large bowl, combine oats, oat flour, baking soda, salt, cinnamon, vanilla protein powder, flax, egg, vanilla extract, applesauce and maple syrup and mix until fully combined
- Pour into the lined baking dish then smooth out
- Top with the macerated peaches
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean
- Let cool before using the parchment paper to remove from the pan then divide into 6 slices
Vanilla Protein Frosting
- Whisk together all ingredients until smooth – add a little more milk or yogurt if you want to adjust the thickness
- Serve the baked oats warm or cold topped with frosting
Notes
Note 1:Â I don’t find the baked oats need extra sweetness because of the peaches and the frosting. If you want them a little sweeter, or if your peaches aren’t very sweet or in season, add 1-2 tbsp maple syrup to the batter.
Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. Nutritional information for this recipe includes Vanilla Protein Frosting. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.
Macros per serving: 252 calories/16g protein/35g carbs/5g fat
Nutrition
Calories: 290kcalCarbohydrates: 47gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 58mgSodium: 209mgPotassium: 400mgFiber: 6gSugar: 20gVitamin A: 397IUVitamin C: 5mgCalcium: 140mgIron: 2mg
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