High Protein Chocolate Peanut Butter & Orange Baked Oatmeal (gluten & dairy free)

C H O C O L A T E, peanut butter & orange 🍊baked oatmeal

This chocolate PB 🥜& orange baked oatmeal is high in protein and beta glucans to help fuel your busy mornings ☀️

Beta glucans prevent the body from absorbing excess cholesterol from food, which makes it great for heart health. Protein 💪is actually the most satiating macronutrient, which is why I recommend that my clients include it in every meal✨. This helps regulate blood sugar levels and prevents grazing behavior, which can impact the migrating motor complex (MMC).

Remember, the MMC is responsible for sweeping 🧹 out food debris and bacteria 🦠 between meals 🤯. Allowing this system to complete all 6 phases is key 🔑 when working on restoring digestive health & function, especially for those healing from small intestinal bacteria overgrowth (SIBO).

This is just one ☝️ aspect of gut health I help my clients with as we work to optimize digestive health & beat the bloat for good!

If you’re interested in nutritional counseling, apply for coaching HERE

Now for the recipe! Here's how if goes down:

Yields: 4 servings

Serving size (depends how hungry you are :)

What you'll need:

- 2 cups gluten free oats (regular not quick cooking)

- 1 1/2 cup nut milk of choice (I used coconut from a carton)

- 1/4th cup maple syrup

- 2 eggs

- 1/2 cup creamy peanut butter

- 1/4th cup chocolate protein powder

- 1 heaping tablespoon coco powder

- 1/2 teaspoon salt

- 1/2 teaspoon baking powder

Orange sauce:

- Juice and zest of 1 orange (roughly 1/2 cup)

- 1 tablespoon date sugar

- 1 teaspoon vegan butter

- 1 teaspoon arrowroot powder


  1. Preheat the oven to 350ºF. Grease mini bread pans or ramekins with the avocado or coconut oil.

  2. In a blender, combine the oats, milk, maple syrup, eggs, salt, baking powder, cocoa powder, protein powder, and half of the peanut butter. Blend until smooth.

  3. Pour mixture into chosen baking vessel and bake for 25 to 26 minutes until cooked through and a toothpick inserted in the center comes out clean.

  4. While oats are baking prepare the orange sauce. Combine orange juice, zest, date sugar and butter. Whisk in arrowroot powder and simmer until syrup consistency.

  5. Let cool slightly, top with additional peanut butter and orange sauce enjoy!


To make vegan, swap whole eggs for flax eggs by combining 1 tablespoon ground flax seeds with 3 tablespoons water.

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