Breakfast
Peach Almond Baked Oats
Warm peach cake for breakfast, minus the guesswork — 44g of protein baked right in, so it actually holds you until lunch.
Prep
10 min
Bake
30 min
Makes
1 serving
Ingredients
oats50 g
protein powder30 g
almond meal1 tbsp
psyllium husks2 tsp
baking powder¼ tsp
skyr50 g
milk100 ml
peaches50 g
sliced almonds5 g
Method
01
Mix everything except the peaches and sliced almonds straight in a small oven-safe dish — one bowl, no extra washing up.
02
Slice the peaches and fold in, then scatter the sliced almonds over the top.
03
Bake at 180°C for 30 minutes, until set through and golden at the edges.
Pearl's note
Peach season is short, so this is worth making on repeat while it lasts, however any soft stone fruit works if peaches run out first. Per serving: 493 kcal · 44g protein · 56g carbs · 13g fat