**I am participating in the 90 for 90 blog tour of recipes sponsored by ViSalus. I was compensated and given a sample of product to try. All opinions are my own.
You guys know my love of fast, easy, and healthy breakfasts. I am not a morning person by any means so the less work I have to do to feed my family in the AM the better. Thank goodness they love baked oatmeal. My apple cinnamon baked oatmeal is in regular rotation over here but with summer in full swing it was time to switch it up. What better way than with fresh strawberries? Strawberries have been in abundance at our farmer’s market so the timing was perfect for strawberry baked oatmeal.
To take it up a notch further, I decided to add in some Vi-Shape nutritional shake mix by ViSalus. The Vi-Shape mix is a non-GMO soy protein with 2% fat, 2% carbs, and 12 grams of protein per serving. It also contains 22% of your daily recommended value of fiber for a longer-lasting fullness. Plus, they said it’s the “shale mix that tastes like cake mix” and boy does it! (Note: I actually love it in water for an on-the-go protein snack!)
This baked oatmeal is seriously good. Almost too good if you know what I mean 😉 The Vi-Shape mix adds enough sweetness to the dish without having to add more sweetener. I have been eating it all week and am going to be pretty sad when my pan is empty. The best part? A quick 45 seconds in the microwave each morning and breakfast is served. WIN.
Strawberry Baked Oatmeal
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients (6 servings)
- 2 cups oats
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon ground flax
- 1 tablespoon chia seeds
- 1 cup chopped strawberries
- 2 scoops ViSalus Vi-Shape Shake Mix
- 1 egg
- 1/3 cup egg whites (4 whites)
- 1 cup unsweetented coconut milk
- 1 cup water
Preheat oven to 325 degrees.
In a large bowl, mix together the oats, baking powder, salt, Vi-Shape mix, cinnamon, chia seeds, and flax. Stir in the strawberries.
In a small bowl, whisk together the egg and eggs whites. Add the coconut milk, water, and vanilla. Pour over the dry mixture and stir to combine.
Pour everything into a glass 7x11in baking dish or an 8x8in baking dish. Cook for 50-55 minutes or until golden brown.
*I make this on the weekend and store in the fridge for easy and fast breakfasts during the week! It also freezes great.
What’s your favorite ready-to-eat breakfast?