I was tempted to call this Apple Cinnamon Protein Oatmeal “German Christmas Market Oatmeal”, as that’s essentially what it tastes like. Minus the Mulled wine, which I guess would just be weird in oats. It has the spices, caramelised apple flavour, creamy vanilla-caramel taste and all topped with spices caramelised almonds. This is a worthy oatmeal for Christmas morning, yet still has you covered nicely on the nutrition front with added protein.
Why You Want to Make This
German Christmas Market in a Bowl
Who wouldn’t want a Christmas market tasting, steaming bowl of oatmeal in the morning, right? I mean, it’s getting rather cold here in Ireland and all I want in the morning is, to wrap myself around a hot bowl of yummy breakfast. Bonus points for deliciousness.
More often than not, it’s a very simple Blueberry-Apple Oatmeal with protein powder mixed in, but for the season I wanted something a little more special.
So I figured I’ll try to get it as close to the thing I miss most about Germany during this time of the year: Christmas Markets.
Thinking about the essence of those for me, two things popped into my mind: Caramelised, spiced almonds and candy apples. Which is how this Apple Cinnamon Protein Oatmeal came into play.
These have their own recipe, as they are entirely optional, but very delicious!
I made a few versions of them, the simplest and quickest topping my Banoffee Protein Mousse Pie which is just taken to the point of the caramelised sugar crystallizing again and clinging to the almonds.
The version for this Apple Cinnamon Protein Oatmeal is taken a good bit further, to shiny caramel perfection, and just as suited as topping as it is for a snack in its own right. Or a lovely homemade Christmas gift. So better make a lager batch, as you’ll absolutely want to nibble them! (She says, sneaking into the kitchen and grabbing the last piece of them).
Stewed Caramel Apples
Where was I? Ah, yes. Oatmeal. Now I can’t really include a whole crunchy, candy apple in my bowl (Please send pictures if you tried!). But I sure can capture the flavour. So I slowly let a little bit of honey caramelise and then add the chopped apples and spices, stewing them to perfection for a few minutes.
Protein
As always, I’m adding protein powder (For flavour and the benefits it provides) mixed with ½ cup of Soy milk towards the very end of the cooking time, to just heat it through, achieving a custardy creaminess in the Oats which I absolutely love.
Very little added Sugar
Usually I add no sugar at all to my oats, as I feel the fruits and protein powder add plenty of sweetness, but we need some for the almonds here (No sugar, no caramel unfortunately) and a little maple syrup for the apples. But it’s by no means a lot and I would still happily count Apple Cinnamon Protein Oatmeal as healthy breakfast, even though it tastes utterly indulgent.
The Ingredients
Protein Powder – As usual I’m using MyProtein here.
In this particular case I just got a new bag of Toasted Marshmallow Flavour, which worked a treat with the general caramel theme.
This is neither affiliated nor sponsored. Just the powder I found to taste best after trying a fair few. If you never found one you actually enjoy, give this one a try.
Rolled Oats – As I enjoy the texture they give me and feel they are a bit more wholesome than the slightly more processed instant or porridge oats. But use what you prefer or have. If using instant oats, adjust the cooking time, as they need less time to get creamy.
Milk – Since I’m lactose intolerant when it comes to any unfermented milk products, I’m using unsweetened almond milk for cooking the oats and soy milk to mix the protein powder and add towards the end, for delicious custardy creaminess.
Apple – I always have Pink Lady around, as I love its sweetness with gentle acidity. And they are easily available in all supermarkets here. Use whatever apple you enjoy.
Spices – I’m adding a mix of Cinnamon, allspice, ground ginger, clove, nutmeg, and a pinch of salt for balance. If you just have cinnamon, that’s delicious too.
Caramelized Spiced Almonds – The recipe here makes more than you need for one portion of the oats. But once you made them, you’ll want more to nibble on. So better even double the recipe, to have some for guests and loved ones, popping by around this time of the year.
Honey – I used honey to caramelize the apple in it. You could use maple syrup or sugar instead.
The Process
To make your Apple Cinnamon Protein Oatmeal, prepare the optional Caramelised Spiced Almonds as per this recipe if you decided to use them. You can keep them around for about a week in an airtight container.
Caramelise the Apple
Add honey to a cooking pot and let it bubble and caramelize on medium/high heat for a few minutes.
Stir in the chopped apple, ground cinnamon, ginger, allspice, nutmeg, and cloves. Ensuring it’s coated with the fragrant, caramelised layer of spices and honey.
Cook until the apple softens slightly. If it gets too dry, add a tablespoon of water. Transfer 1/3 of the mixture to a bowl for topping later.
Cook the Oats
Add oats and unsweetened almond milk to your pot, stirring, and let it boil gently until the milk is mostly absorbed. Meanwhile, shake the protein powder and the soy milk, to get a custard like consistency.
Stir your protein “custard” to the oats until well combined. Lower the heat and just gently warm the whole mix while stirring, until the liquid is mostly absorbed but the oats are still creamy.
Serve
Transfer into a serving bowl. Garnish with the remaining apples and top with caramelised almonds and, if you like, with a little more cinnamon.
Enjoy your Apple Cinnamon Protein Oatmeal, feeling like you are walking over a German Christmas Market.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share and comment. It helps me a lot.
Apple Cinnamon Protein Oatmeal
I was tempted to call this Apple Cinnamon Protein Oatmeal “German Christmas Market Oatmeal, as that’s essentially what it tastes like. Minus the Mulled wine, which I guess would just be weird in oats. It has the spices, caramelised apple flavour, creamy vanilla-caramel taste and all topped with spices caramelised almonds. This is a worthy oatmeal for Christmas morning, yet still has you covered nicely on the nutrition front with added protein.
1applewashed and chopped into bite sized pieces, without peeling
1tbsphoney or maple syrup
1tspbutter or olive oil for the pan
1tspground cinnamon
¼tspEACH of ground gingerallspice and nutmeg.
1/8tspground cloves
½cuprolled oats
1cupunsweetened almond milk
1scoopprotein powderI used MyProtein Toasted Marshmallow
½cupsoy milk
2tbspCaramelised Spiced Almondsoptional
Instructions
Prepare Caramelised Spiced Almonds:
Follow the recipe for Caramelised Spiced Almonds and set them aside. These can be stored in an airtight container for about a week.
Caramelize the Apple:
Add honey to a cooking pot and let it bubble and caramelize on medium/high heat for a few minutes.
Stir in the chopped apple, ground cinnamon, ginger, allspice, nutmeg, and cloves. Ensuring it's coated with the fragrant, caramelised layer of spices and honey.
Cook until the apple softens slightly. If it gets too dry, add a tablespoon of water. Transfer 1/3 of the mixture to a bowl for topping later.
Prepare Oatmeal Base:
In the same pot, add oats and unsweetened almond milk. Stir and let it gently boil until the milk is mostly absorbed.
Meanwhile, shake the protein powder and soy milk to achieve a custard-like consistency.
Combine Oats and Protein Custard:
Add the protein "custard" to the oats and stir until well combined.
Lower the heat and gently warm the mixture while stirring until the liquid is mostly absorbed, and the oats are creamy.
Serve:
Pour the Apple Cinnamon Protein Oatmeal into a serving bowl.
Garnish with the remaining spiced apples and top with Caramelised Spiced Almonds if using.
If desired, sprinkle a little more cinnamon on top.
Notes
Calories: Approximately 380 kcal
Protein: Around 20g
Carbohydrates: Roughly 60g
Fat: About 8g
Fiber: Around 10g
Sugar: Approximately 25g
Nutrition
Calories: 380kcal
Nutrition Facts
Apple Cinnamon Protein Oatmeal
Amount per Serving
Calories
380
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Breakfast, Easy, fruit, Healthy, High Fibre, High Protein, Vegetarian
Creamy Pumpkin Protein Oatmeal with Apple and Salted Caramel Pumpkin Seeds, just the breakfast you want for a cool fall morning. The pumpkin puree sneaks in a portion of veggies and adds sweetness, while the apples add some much needed acidity as contrast and more fibre. For the addictive crunchy topping, quickly caramelise pumpkin seeds with maple syrup and a pinch of salt.
Why You Want To Make This
I absolutely love Protein Oats, as you probably noticed if you had a look into my breakfast recipes. But even the best one (My favourite are the Apricot Almond Protein Oats https://forthepleasureofeating.com/apricot-almond-protein-oats/) will get boring at some point. So clearly we need variations.
Seasonal
Fitting the autumn theme of Pumpkin, I’ve added some pumpkin puree that I had left after making Sourdough S’mores Cookies https://forthepleasureofeating.com/sourdough-pumpkin-smores-cookies/. It adds a lovely gentle sweetness here and a stunning orange colour. It’s great for kids who might not like their veggies savoury, as you can just sneak them into their sweet breakfast. Though for kids I’d leave out the protein powder.
Apple
I’m using one whole apple including skin in my Pumpkin Protein Oatmeal with Apple, which might seem a lot. But the one thing I took away from my weight loss journey was, that the more fruit and veggies I add to each meal, the longer I feel full at the cost of fairly low calories.
You could stew the apple first in a little water if you like it soft, but personally I love the crunch it adds, so I just cook it together with the oats, to cook it slightly, but still have the texture.
Depending on the apple variety, you can control how much acidity you’d like to add to your oatmeal. I quite enjoy it, so my favourite one is Pink Lady, which is sweeter than Granny Smith for example, but with the same crunch to it and similar acidity. If you’d like it sweeter, you could use Gala for example.
In many of my recipes, sweet ones in particular, I try to add protein powder. Why, I hear you ask: I find it difficult to eat enough protein, as I eat very little meat and pulses. Plus I’m not the biggest fan of protein shakes, as they mean I would be drinking part of my calories.
My personal favourite is “MyProtein”, in this case “Cinnamon Danish”, which goes perfectly with the pumpkin spice theme.
This is neither affiliated nor sponsored. Just the powder I found to taste best after trying a fair few. If you never found one you actually enjoy, give this one a try. As a friend said about the Buttered Popcorn flavoured one: It tasted like really good custard or melted vanilla ice cream. I agree.
The Method
During my weight loss period, while tracking my macros and seeing the deficit, I started to look for recipes that added protein powder and still taste good.
Unfortunately back then I didn’t find many. Most would taste unpleasantly floury and just have clumps of protein powder. And honestly, I’d rather not ruin my breakfast! Let alone other sweets.
Which is how I came up with my method of pre-mixing the powder with 1/3 of the milk in case of oats, as the powders have a habit of taking on a strange texture if you cook them with all of it from the start. The mixture would also stick badly to the bottom of your cooking pot. So we are adding it only within the last few minutes on very gentle heat, since we still want warm and creamy oatmeal, but no clumps.
This way it will act more like a custard, adding sweetness, flavour and creaminess to your bowl of oats, without compromising the flavour and texture.
Plant Milk
I’m using 2/3 unsweetened Almond Milk for lower calories and less sticking to the pot when cooking my oatmeal and 1/3 Soy Milk for added protein and creaminess in pre-mixing my protein powder.
I’ve (accidentally) tried using only soy milk, but found it sticks really fast to the bottom of the pot. So I would recommend using some sort of low fat, unsweetened plant milk or, if you are fine with lactose (I’m not) simply use low fat milk.
Oats
I’m using Jumbo Oats (or rolled oats, for those of you not in Ireland) for my oatmeal. I like that they keep a bit of texture and have more fibre than porridge oats. They do need slightly longer to cook (I cook mine for about 10 minutes), but I feel it’s worth the time.
Being German, for me oatmeal/porridge wasn’t really a typical breakfast, until I learned about the benefits they provide and was looking for healthier breakfast alternatives to my usual white rolls with cheese. .
Let’s just say I’m pretty hooked, since I started making them my way. They are not something I feel I have to eat, but rather a breakfast I really enjoy.
Chia Seeds
I tend to add 1 tbsp Chia seeds to my oatmeal or overnight oats. I really love the creaminess they give and if that wasn’t enough, they are really good for you too.
Pumpkin Seeds
And now for the fun part. I mean, this Pumpkin Protein Oatmeal with Apple is delicious as it is, but if you want to take it over the top, I urge you to go the super short extra step of adding Salted Caramel Pumpkin Seeds. I promise, it’s not hard and will add the ultimate crunch and flavour to your morning bowl. Plus, who doesn’t like salted caramel?
Plums
Optional but delicious. Since we have still plenty of lovely sweet-sour plums in the supermarkets, I munch them with pretty much anything. Or just as I pass the fruit bowl on the counter, they are just so good. And as mentioned above, I’m trying to add more fruit and veggies to every meal.
For this oatmeal, I just added them on top and you could think they are just decoration, but they add so much fruity flavour and go great with both pumpkin and apples.
Pumpkin Spice
You could use just cinnamon here and it would be fabulous, but the added allspice, nutmeg and cloves of pumpkin spice gives this a really lovely autumn touch.
If you can’t find it, mix your own. It’s a base of 1 tsp cinnamon, 1/8th tsp clove, ¼ tsp allspice and ¼ tsp nutmeg. Since I live in Ireland, where it’s not easily available in supermarkets, I usually mix a bigger batch and keep it in a little container in my spice cupboard.
The Process
Despite my ramblings above, making this Pumpkin Protein Oatmeal with Apple and Salted Caramel Pumpkin Seeds is super quick and easy.
Salted Caramel Pumpkin Seeds
If you decided to give them a try, get a small pan, non-stick is best. While heating it up on medium-high temperature, add your pumpkin seeds, pour over the tbsp of maple syrup and a pinch of flakes sea salt. Let them gently caramelise. They are ready when they are getting pretty sticky and most of the liquid in the maple syrup has evaporated. Be careful not to burn them. The caramel should be a medium brown colour. Depending on how dark your maple syrup started, it might be a little lighter or darker.
While they are cooking, add some baking parchment to a small plate. Spread the caramelised pumpkin seeds onto the parchment and let them cool and crisp up while you prepare the oatmeal.
The Oatmeal
If you’d like your apple softer, add it first to a pot with 2 tbsp of water and let it cook for about 5 minutes before adding the ingredients as listed below.
Add the chia seeds, oats a pinch of salt, and your pumpkin spice or cinnamon, followed by 1 cup of unsweetened almond milk, your pumpkin puree, and your chopped apple to a small cooking pot. Non-stick is ideal, though I’m using stainless steel quite happily. Stir everything well.
Switch to medium high heat until your milk comes to a boil, then turn down a bit, having them cook low and slow to get really creamy. You want a slow simmer, rather than a fast boil. Stir regularly, making sure to scrape the bottom of the pan, so nothing sticks.
Mixing the Protein Powder
While your oats a cooking, in a protein shaker or with a whisk in a small bowl, mix the soy milk with your scoop of protein powder. Make sure you choose one that you actually enjoy.
Once the oats have absorbed nearly all of the liquid, add your protein mix and stir again. You should have a really creamy texture already. We don’t want to burn the protein powder to the bottom of the pot, so turn the heat down further. Keep stirring now, try to not fully boil, but gently heat through the protein-custard, while basically massaging it into your oats.
Once the Pumpkin Protein Oatmeal with Apple is done to your liking, serve in a bowl topped with the sliced plum, maybe more apple and the Salted Caramel Pumpkin Seeds.
Chances are, this is sweet enough as is. If not, add a little maple syrup.
Meal Prep
You could use the exact same ingredients to make overnight oats. Just mix them in a jar, stir thoroughly, wait about 15 minutes and stir again, to break up any chia seed clumps that may have formed, then add the lid and store in the fridge overnight.
Prepare the Salted Caramel Pumpkin Seeds as described above in the evening and store in a lidded container (not in the fridge, or they will become soft).
The warm version is best eaten fresh.
Enjoy.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please share. It helps me a lot.
Pumpkin Protein Oatmeal with Apple and Salted Caramel Pumpkin Seeds
Creamy Pumpkin Protein Oatmeal with Apple and Salted Caramel Pumpkin Seeds, just the breakfast you want for a cool fall morning. The pumpkin puree sneaks in a portion of veggies and adds sweetness, while the apples add some much needed acidity as contrast and more fibre. For the addictive crunchy topping, quickly caramelise pumpkin seeds with maple syrup and a pinch of salt.
1appleChopped into bite sized pieces, ideally skin on.
1scoop Protein powder
1tbspchia seeds
1tspPumpkin spiceor cinnamon
pinchof salt
1cupunsweetened almond milk
1/2cupsoy milk
1plum. Optional but very delicious. Sliced.
Instructions
Salted Caramel Pumpkin Seeds:
Place a small non-stick pan on medium-high heat.
Add 4 tablespoons of pumpkin seeds to the pan.
Pour in 1 tablespoon of maple syrup and add a pinch of flaked sea salt to the pumpkin seeds.
Allow the pumpkin seeds to gently caramelize. They are ready when they become sticky and most of the liquid in the maple syrup has evaporated. Be cautious not to burn them. The caramel should be a medium brown color, which may vary depending on the initial color of your maple syrup.
While the seeds are cooking, prepare a small plate with baking parchment.
Spread the caramelized pumpkin seeds onto the parchment and let them cool and become crisp while you prepare the oatmeal.
Pumpkin Protein Oatmeal with Apple:
If you prefer your apple softer, start by adding 1 chopped apple to a pot with 2 tablespoons of water. Cook for about 5 minutes before adding the remaining ingredients.
To the pot, add 1 tablespoon of chia seeds, a pinch of salt, 1 teaspoon of pumpkin spice (or cinnamon), and 1/4 cup of pumpkin puree.
Pour in 1 cup of unsweetened almond milk and add the chopped apple.
Stir everything together.
Heat the mixture over medium-high heat until the almond milk comes to a boil. Then, reduce the heat to a slow simmer, stirring regularly to prevent sticking.
In a protein shaker or a small bowl, combine 1/2 cup of soy milk with 1 scoop of protein powder. Make sure to choose a protein powder you enjoy.
Once the oats have absorbed most of the liquid, add the protein mixture to the pot and stir well. Be cautious not to let the protein powder stick to the bottom of the pot.
Continue to gently heat the oatmeal, stirring consistently to create a creamy texture. Avoid boiling, but ensure the protein is thoroughly incorporated into the oats.
Once the Pumpkin Protein Oatmeal with Apple reaches your desired consistency, serve it in a bowl.
Top the oatmeal with sliced plum, additional apple pieces, and the Salted Caramel Pumpkin Seeds.
If you find it's not sweet enough, you can add a drizzle of maple syrup to taste.
Enjoy your delicious bowl of Pumpkin Protein Oatmeal with Apple and Salted Caramel Pumpkin Seeds. This recipe makes one full bowl.
Notes
Meal PrepYou could use the exact same ingredients to make overnight oats. Just mix them in a jar, stir thoroughly, wait about 15 minutes and stir again, to break up any chia seed clumps that may have formed, then add the lid and store in the fridge overnight.Prepare the Salted Caramel Pumpkin Seeds as described above in the evening and store in a lidded container (not in the fridge, or they will become soft).The warm version is best eaten fresh.Calories: Approximately 350-400 calories per serving
Protein: Approximately 15-20 grams per serving
Fat: Approximately 12-15 grams per serving
Carbohydrates: Approximately 40-45 grams per serving
Fiber: Approximately 9-11 grams per serving
Sugars: Approximately 15-20 grams per serving
Nutrition
Calories: 370kcal
Nutrition Facts
Pumpkin Protein Oatmeal with Apple and Salted Caramel Pumpkin Seeds
Amount per Serving
Calories
370
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Breakfast, Healthy, High Fibre, High Protein, Vegetarian
With the flavour of a favourite dessert, these Tiramisu Protein Oats Two Ways are exactly what you need to motivate you to get out of bed: Strong coffee mixed with almond over crunchy Amaretti. Layered with a creamy mix of fat free Greek yoghurt and plant milk with protein powder. And, of course, creamy, nutritious oats. Can you think of any better breakfast?
I’m giving you two versions here: Overnight Tiramisu Protein Oats and warm ones, for those winter days. Or us in Ireland, who might get one day of summer, if we are lucky.
The Inspiration
After my weight loss journey, I really missed Tiramisu. But how do I make it healthy?
Luckily I found that Protein powder, especially my favourite from “MyProtein” (not sponsored or affiliated) adds fantastic creaminess, if pre-mixed with soy milk and stirred into anything that needs a bunch of protein, sweetness and flavour. Using this trick here was perfect to add to both layers of yoghurt and the oats.
The Ingredients
Apart from the obvious oats and, in my case, plant based milk for both lower calories and to keep it lactose free, I’m adding banana for fruit content and sweetness.
Chia seeds for extra nutrition and creaminess.
The protein powder for creaminess and sweetness. Extra protein comes from the fat free Greek yoghurt, which also acts similar to mascarpone, when mixed with said powder and soy milk. The protein powder and banana together also mean, we won’t need to add sugar, leading to lower calories.
Now for the cookies: Ladyfingers would be classic, but I felt a bit of added crunch would be lovely. So I chose to use Amaretti as base. They do get soft when soaked with the espresso, but, especially in the warm version, keep a hint of a bite. If you can’t find them, ladyfingers will do just fine.
You could absolutely take this over the top and closer to real tiramisu, ideal as dessert really, but I’ve used almond extract here. Mixed into the espresso, it will add a stunning flavour throughout all the layers.
The ingredients for both versions, cold and warm, are the same. I only use fresh banana for the overnight oats and frozen, because I wanted to use them up, for the warm one.
The Process
Tiramisu Overnight Oats:
Warm Tiramisu Oats:
First make your espresso or strong instant coffee mix. Add the almond extract to it and stir. That mixture will be divided between all three layers. About 2 tbsp are drizzled over whichever biscuits you are using, lining the bottom of your jar or bowl. This makes either one large portion or 2 smaller. So divide accordingly if you choose 2.
While the biscuits are soaking up all the lovely flavour, mix the protein powder with the soy milk, so it gets really creamy, like custard. Put to the side.
Mash your banana if using fresh. If frozen, just add it to your pot for the oats. Mix oats, unsweetened almond milk, chia seeds, salt and banana. Add 2 tbsp of the espresso mix.
For the warm version, do the same,then slowly heat them in a pot, stirring for about 5 minutes, until creamy.
Then add ½ of the protein “custard” and let it heat through on low heat and soak into the oats a bit more.
For the overnight oats, just stir all of the above together in a small bowl.
Stir the remaining protein and espresso mix into the Greek yoghurt.
Now for the Layering.
The overnight oats:
The warm oats:
Spoon half of the Greek yoghurt mix over the biscuits. Follow up with oats. Add the remaining yoghurt and finish with a dusting of cocoa powder. Garnish with extra Amaretti if you like.
Overnight Oats the next day:
(Note: I have 1.5 portions in this jar, because I’m greedy. They will not bubble up as the half jars above would suggest, if seen before this full jar)
Warm Oats, just now:
Decide you won’t share these and if anyone wants them, they have to try and get past you first.
Meal Prep
The overnight oats will happily keep in the fridge for up to 3 days and only get creamier over time.
The warm version is best eaten right away.
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
If you enjoyed this recipe, please like and share. It helps me a lot. 🙂
Tiramisu Protein Oats Two Ways
With the flavour of a favourite dessert, these Tiramisu Protein Oats are exactly what you need to motivate you to get out of bed: Strong coffee mixed with almond over crunchy Amaretti. Layered with a creamy mix of fat free Greek yoghurt and plant milk with protein powder. And, of course, creamy, nutritious oats. Can you think of any better breakfast?
I’m giving you two versions here: Overnight Tiramisu Protein Oats and warm ones, for those winter days. Or us in Ireland, who might get one day of summer, if we are lucky.
1small cup of espresso or 1 tsp instant espresso powdermixed with 6v tbsp hot water
1tspalmond extractdivided
1tspcocoa powder
Instructions
If using instant espresso powder, dissolve 1 teaspoon of instant espresso powder in 6 tablespoons of hot water.
Add the almond extract to the espresso.
For the overnight oats: In a mixing bowl combine the rolled oats, Chia seeds and a pinch of salt. Add the unsweetened almond milk and. Mix well. Stir in 2 tbsp of the espresso.
For the warm oats: Do the same in a pot.
Mash a fresh banana for overnight oats. If you are using frozen banana in the warm oats, no need to mash. Add to the oat mixture and stir.
Mix the protein powder with the soy milk for a custard like consistency.
Fold half of it into the Greek yogurt. Add 2 tbsp of the espresso mix.
Lay your biscuits into the bottom of your jars or bowl(s), drizzle with the remaining 2 tbsp espresso mix.
For the warm oats: Boil your oats on medium heat for about 5-6 minutes, stirring regularly. When they have soaked up most of the liquid and the banana has melted into the mixture, add the other half of the protein mix and stir. Lower the temperature a bit more and let it warm up very gently, stirring, so the oats absorb more of the liquid and get really creamy.
For the overnight oats: Stir in the remaining protein mix.
Now start layering: Spoon half the Greek yoghurt mix over the biscuits. Followed by oats. Spoon the remaining yoghurt on top.
Finish with a dusting of cocoa powder and maybe more Amaretti.
Cover and refrigerate overnight for the overnight oats.
Serve and enjoy your Tiramisu Oats, whichever version you chose!
Notes
Meal Prep: The overnight oats will happily keep in the fridge for up to 3 days and only get creamier over time. The warm version is best eaten right away.
Inspired by my favourite Yoghurt from Germany, a poppy-seed marzipan yoghurt, but with the added benefit of cherries and protein, these Cherry Bakewell Protein Oats taste like Cherry Bakewell Tart or of those utterly decadent Amarena-Cherry ice cream cups, you get at Italian gelaterias if you are lucky. You can easily make these into the overnight version, by layering them in a jar, instead of cooking. But I needed the warmth in this sad excuse for summer in Ireland.
Ingredients
These Cherry Bakewell Protein Oats have all the nutrients you could wish for in your breakfast.
A portion of your 5-a-day in form of either frozen or fresh sweet cherries,healthy carbs to keep you full in the oats. Chia seeds add creaminess and good fats, while poppy seeds provide a gentle crunch and pair amazingly well with the almond flavour. The 0% fat Greek yoghurt stirred in at the end adds even more creaminess and protein, while tempering the sweetness from the marzipan and cherries. The addition of protein powder not only adds sugar free sweetness and flavour (if you use one you enjoy, like “MyProtein Buttered Popcorn“, which I’m using here) but brings this to an impressive 33g of protein for one bowl.
I’m using 2 different plant milks here, as the almond milk keeps the calories low, while the soy milk, when mixed with the protein powder, adds a custard like creaminess. You could use just one type of plant milk instead. Or just milk if you are not lactose intolerant or vegan. It will change the nutrition of course.
The Process
The secret to the creamiest protein oats is, to first add 2/3 of the milk in with the oats, chia seeds, almond extract and poppy seeds if using. Add the cherries, so they can warm up and release their pretty pink juices and cook until the oats have soaked up most of the liquid. This will take about 6-7 minutes on low heat, as the cherries will also release juices to be soaked up.
Meanwhile mix the protein powder in your shaker with the last third of milk, in my case that is the soy milk, for even higher protein content and shake vigorously. When the oats start to look a little dry and are almost done, add the custardy protein mix. Lower the heat further and stir. Let it warm through, but try not to boil it anymore. The oats will soak up even more of the liquid and become super creamy.
Add the marzipan at the end and stir in. Top with the fat free greek yoghurt. Garnish with additional cherries if you like. And you have yourself a stunning breakfast.
The Extra Decadent Adult Dessert Version
You can easily adjust this to be a super quick weekday breakfast or a decadent weekend treat, by adding or leaving out different layers of the almond flavourings.
I have made this with just the almond extract, which is perfectly lovely, but the added marzipan takes it over the top. Or, if you’d like a tiny bit of booze in your weekend oats, add a tablespoon of Amaretto. I won’t judge.
Weight loss
This makes a full bowl, which keeps me full until dinner, as I only eat twice per day on average. If you’d like a smaller portion, use 1/3 cup oats instead, 2/3 almond milk and 1/3 soy milk, for mixing the protein powder. However, even the full bowl with marzipan has just about 310 calories, which is a fantastic amount for weight loss.
Meal Prep
If you’d like to make this as overnight oats for meal prep, simply mix the protein powder with the milk by shaking it, pour over the oats in a jar, add almond aroma and, if using, poppy seeds and marzipan. Close the lid and shake vigorously. Then re-open and top with the cherries. Close and leave in the fridge over night and you have yourself a healthy and delicious breakfast the next morning.
Let me know if you made any of these in the comments. I’d love to hear from you!
Also, are there any other recipes you’d like me to modify, so they can be used for weight loss or have added protein? I take requests. 😉
Cherry Bakewell Protein Oats
Inspired by my favourite Yoghurt from Germany, a poppy-seed marzipan yoghurt, but with the added benefit of cherries and protein, these Cherry Bakewell Protein Oats taste like Cherry Bakewell Tarte or of those utterly decadent Amarena-Cherry ice cream cups, you get at Italian gelaterias if you are lucky. You can easily make these into the overnight version, by layering them in a jar, instead of cooking. But I needed the warmth in this sad excuse for summer in Ireland.
½cupsoy milkoptional. Can be substituted with more almond milk
1pinchof salt
1tbspchia seeds
1tbsppoppy seeds
½tspalmond extract
½cupsweetpitted cherries, fresh or frozen
1scoop protein powderI used “MyProtein – Buttered Popcorn”
2tbsp0% fat Greek yoghurt
1tbspmarzipanoptional
Instructions
In a medium-sized pot, combine the jumbo oats, chia seeds, poppy seeds, almond extract, and pinch of salt. Stir to combine and add the unsweetened almond milk.
Add the cherries to the oatmeal and stir to combine. If using fresh cherries, keep some for garnishing at the end.
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 5-7 minutes, stirring occasionally, or until the oatmeal has thickened and most of the liquid has been absorbed.
Add the Soy Milk and protein powder to a shaking cup and shake vigorously until creamy and no lumps are left. Don’t skip this step, it adds the incredible creaminess.
Lower the heat and pour in the creamy custard like protein shake. Enjoy the look and smell for a second, then stir it into the oats.
Let the whole mix warm through without boiling for a few minutes. The oats will soak up more of the liquid and you will get a very luxurious texture.
Once it has reached your desired creaminess, pour into a bowl, add the marzipan pieces if using and top with the Greek yoghurt. Garnish with fresh cherries and sprinkle with almond flakes if desired.
Notes
If you’d like to make this as overnight oats for meal prep, simply mix the protein powder with the milk by shaking it, pour over the oats in a jar, add almond aroma and, if using, poppy seeds and marzipan. Close the lid and shake vigorously. Then re-open and top with the cherries. Leave in the fridge over night and you have yourself a healthy and delicious breakfast the next morning.Total Estimated Nutrition per Portion:
Calories: Approximately 300-320
Fat: Approximately 7-8 grams
Protein: Approximately 19-21 grams
Carbohydrates: Approximately 41-44 grams
Fiber: Approximately 9-10 grams
Sugar: Approximately 12-14 grams
Nutrition
Calories: 310kcal
Nutrition Facts
Cherry Bakewell Protein Oats
Amount per Serving
Calories
310
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Breakfast, Healthy, High Fibre, High Protein, Low Calorie, Vegetarian
A hearty Carrot Cake Protein Banana Bread, minus the high calories due to using apple sauce instead of oil, is my version of breakfast heaven. Or dessert. Or snack. With 11g protein and just about 235 calories per slice, you can have this whenever you like and feel good about it. Plus of course a high fibre content due to carrots, oats and wholewheat flour.
Why You Want to Make This
Nutrient Dense
Always looking for high protein snacks, desserts and breakfast, I really wanted something sweet. Looking into my freezer and seeing the stacks of frozen bananas, it clearly had to be banana bread. Wanting to add more veggies, I remembered this Carrot Cake Banana Bread. I made it before and loved it, but it was missing the protein content I needed and I wanted to see if I could lower the calories without compromising on flavour. So that’s what I’m adding here. Basically a nutrient dense breakfast with the flavour of Carrot Cake! Who wouldn’t want that?
Easy
Apart from the goodness of veggies and protein, this is super easy to make. Basically just mix the wet, stir the wet into the dry, fold in the carrots and you are done. The Lemon icing is optional but delicious and I feel it rounds up the cake from just a banana bread to utterly delicious.
Great use for frozen Bananas
I don’t know about you, but I always have some bananas that get a bit overripe on my counter, so I tend to freeze them for later use. I often use them for Nice-Cream (let me know if you would like a recipe for my Chocolate Nice Cream), banana bread like this or my warm Tiramisu Oats.
Versatile
I’ve made this both as one large loaf of Carrot Cake Protein Banana Bread or lots of cute small ones, for ease of freezing. You could also make muffings from this dough. Just bake them a little shorter. My Mini Breads took about 25 minutes, which will be similar for muffins.
The Ingredients
Now if you ever had grated carrots and apples with just a hint of lemon juice and sugar, you’ll know how well these two work together, so I had my answer for the lower calorie version: The use of apple sauce replacing part of the coconut oil lowers the calories but keeps it moist. No dairy either, but juicy carrots and spices, which add irresistible flavour and bite.
The sugar was replaced by Cinnamon Danish flavoured Protein Powder from my favourite brand “MyProtein” (not sponsored or affiliated, though I wish it would be!) which adds sweetness and emphasizes the spices, of course raising the protein content, transforming it into a Carrot Cake Protein Banana Bread. I’m using the same technique here as in my Banoffee Protein Mousse Pie and Apricot Almond Protein Oats, by pre-mixing the protein into the wet ingredients, to completely dissolve it without adding clumps. This gives the cake more structure and adds flavour, while replacing the sugar you would usually need.
Apart from that it has nutrient dense rolled oats with all their benefits and great hearty texture, part whole wheat flour for nutty flavour and keeping you fuller for longer, Almonds for crunch and an egg for both protein and of course cake structure. A bit of baking powder, for the rise too.
You could swap the almonds for pecans or walnuts if you prefer, for a more classic Carrot Cake flavour.
I’m using some malted wheat flakes here, but if you don’t have them, just use more oats. I love them as they add malty flavour and some nice chewy bits, but using oats or flour instead will give you a more tender Carrot Cake Protein Banana Bread.
For some juicy fruit I added raisins, but I know this one is controversial. So if you are one of the raisin haters, leave them out.
The Glaze
Swapping the high calorie cream cheese frosting for a light lemon glaze means it tastes fresher and has about half the calories of the classic version. It’s simply made of icing sugar and lemon juice, which most of you will have at home as pantry staple.
The Process
Pre-heat your oven to 350°F/175°C.
Grease either a large loaf tin or small mini bread tins with some melted coconut oil. Alternatively line your muffin tin with paper cases.
Grate the carrots and mash the banana.
Mix all the wet ingredients either in Blender or with a whisk, so no protein lumps remain.
Stir in the dry: Add all your dry ingredients to the wet in a large bowl and fold in just until no dry bits remain. Don’t overmix, to avoid developing the gluten from the flour, which will lead to a tough cake.
Fold in the grated carrots and raisins.
Transfer your dough to your preferred baking tin.
For a large loaf bake for about 40-45 minutes for the mini loaves or muffins about 18-23min. Check with a toothpick. One it comes out clean, your cake is done.
Let them cool while you prepare the lemon glaze by slowly adding lemon juice to the icing sugar, stirring thoroughly before adding more. It will look too dry first, but the sugar dissolves and if you add too much too fast, it’ll just run off your cake.
Once the Carrot Cake Protein Banana Bread is cooled, use a pastry brush or spoon to spread the glaze evenly over the top.
When to have this?
This Carrot Cake Protein Banana Bread makes a fantastic healthy breakfast option and an equally good dessert with a cup of coffee or tea. And while the ingredients look nearly too healthy to be good, this was approved as very nice carrot cake by rather non-health-conscious friends, so you can serve this to your guests, and no one will ever suspect you snuck some veggies, protein and fibre into their diet.
Meal Prep
If you’d like to prepare this ahead of time, as I often do, you can leave either all or half of it unglazed and freeze it like that, adding the glaze after it has come to room temperature again.
For the mini loaves, I tend to freeze them in portions, to take out and re-heat in the air fryer.
Or you could just dust it with icing sugar, as I have done with half of it. The bread has plenty of flavour and moisture, to enjoy it on it’s own.
Now I’d like to hear from you in the comments: Did you make this recipe? Did you enjoy it? Do you have questions?
What other recipes would you love to see?
Carrot Cake Protein Banana Bread
A hearty Carrot Cake Protein Banana Bread, minus the high calories due to using apple sauce instead of oil, is my version of breakfast heaven. Or dessert. Or snack.
With 11g protein and just about 235 calories per slice, you can have this whenever you like and feel good about it. Plus of course a high fibre content due to carrots, oats and wholewheat flour.
2scoops protein powderI used “MyProtein- Speculoos for added sweetness and flavour
1tspvanilla
¾cuprolled oats
½cupmalted wheat flakesOptional, substitute more oats
1tspbaking powder
1tspground cinnamon
½tspground nutmeg
½tspkosher salt
1cupwholewheat flour
1cupgrated carrotsabout 2 medium. Squeezed over a sieve to remove some moisture
1/2 cupraisinsoptional
½cupchoppedtoasted almonds (Optional. toast in the oven at 175 degrees/350F for about 5-7 min until fragrant and golden on the inside)
Frosting:
¾cupicing sugar
2-3tbspfresh lemon juice
Instructions
Preheat your oven to 175°C/350°F, grease a loaf pan and line with baking parchment.
In a large mixing bowl or blender, whisk together the egg, unsweetened apple sauce, mashed bananas, protein powder, and vanilla until well combined. I’ve used a blender here, to make sure, there are absolutely no protein powder lumps left.
In a bowl add the wholewheat flour, rolled oats, malted wheat flakes, baking powder, ground cinnamon, ground nutmeg, and kosher salt to wet ingredients. Stir until all the dry ingredients are incorporated into the wet mixture.
Gently fold in the grated carrots and chopped toasted almonds.
Pour the batter into the greased loaf pan and spread it evenly. Or divide between muffin cases or small bread pans.
Bake in the preheated oven for approximately 40-45 minutes for a large loaf or 18-23min for muffins/mini loaves, or until a toothpick inserted into the centre comes out clean.
While the bread is baking, prepare the frosting by slowly adding the lemon juice to the icing sugar, stirring after each spoonful. Mix until smooth and creamy, but not too liquid.
Once the bread is fully baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once the bread has cooled, drizzle the prepared frosting over the top.
Slice and serve the Carrot Cake Protein Banana Bread as a delicious and guilt-free treat!
Notes
This keeps for a week in the fridge. Don’t leave it outside the fridge for too long, as this has a high moisture content due to the fruits and veggies and could spoil quickly.If I’m alone, I tend to freeze half of it unfrosted, to have a treat on hand for lazy days.Total Estimated Nutrition per Portion: Calories: Approximately 229-245 Fat: Approximately 6-7 grams Protein: Approximately 11-13 grams Carbohydrates: Approximately 35-38 grams Fiber: Approximately 4-5 grams Sugar: Approximately 13-15 grams
Nutrition
Calories: 235kcal
Nutrition Facts
Carrot Cake Protein Banana Bread
Amount per Serving
Calories
235
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Breakfast, Easy, For Guests, Healthy, High Fibre, High Protein, Low Calorie
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