This Blueberry Collagen Baked Oatmeal is filling and protein-packed (thanks to the collagen powder) and perfect to meal prep ahead for a healthy weekday breakfast.

Consider using Bob’s Red Mill Protein Oats to up your protein-game even more. These protein oats have no added protein powder- they’re grown from a special conventionally bred variety that contains up to 60% more protein than regular oats. They are also gluten-free and Non-GMO Project verified.

Ingredients:

• 2 cups rolled oats (or Bob’s Red Mill Protein Oats)
• 1 tsp cinnamon
• 1 tsp baking powder
• Pinch of sea salt
• 1/4 cup ground flaxseed
• ½ cup collagen powder (unflavored)
• 1 cup unsweetened almond milk
• 1/4 cup maple syrup
• 1 egg, whisked
• 1/4 cup avocado oil
• 2 tsps vanilla extract
• 1 cup blueberries (fresh or frozen)
• Optional add-ins: 1/4 cup walnuts, 1 scoop protein powder, 1/4 cup hemp seeds.

Instructions:

1. Preheat oven to 375 degrees F. Grease 8×8 inch pan.
2. In a medium mixing bowl, combine the oats, cinnamon, baking powder, salt, flax, and collagen powder.
3. In a smaller mixing bowl, combine the milk, maple syrup, whisked egg, vanilla, and oil. Whisk until blended.
4. Add the wet ingredients to the dry ingredients and mix well. Add the berries and any other add-ins of your choice.
5. Pour in greased pan and bake for 30 minutes.

This can be stored covered in the fridge for 4-5 days.