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Recipe of the Week: High-Protein Baked Raisin Oatmeal

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Recipe of the Week: High-Protein Baked Raisin Oatmeal

Take one look at the this dish from my bestselling cookbook The Shredded Chef and tell me you don’t want to eat it right now! And look at the macros too!

As you can see, I’m pretty enthusiastic about this recipe. 🙂

It’s extremely tasty, the mouth feel is just outstanding, and the macronutrient profile makes it perfect for both pre-workout and post-workout meals or just as something yummy to work into your meal plan.

Enjoy!

Servings

1

Calories Per Serving

399

Protein Per Serving

38 grams

Carbohydrates Per Serving

42 grams

Fat Per Serving

8 grams

 Ingredients

1 teaspoon vegetable oil

1/2 teaspoon stevia or other sugar alternative

2 egg whites

2 tablespoons skim milk

1/8 teaspoon salt

1/4 teaspoon baking powder

1/2 cup quick cooking oats

1 scoop chocolate or vanilla whey protein powder

1 tablespoon raisins

1/2 teaspoon brown sugar

1/8 teaspoon ground cinnamon

Instructions

In a large mixing bowl, beat together the oil and stevia, slowly mix in the egg whites, skim milk, salt, baking powder, oats, protein powder, and raisins. Top with the brown sugar and cinnamon and place in refrigerator overnight.

Heat the oven to 350°F, bake until firm, around 35 minute

What You Get to Eat

baked-raisin-oatmeal-recipe

Picture courtesy of Healthy Food for Living

What did you think of this week’s recipe? Let me know in the comments below!

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Comment!
  • Fernando

    Looks delicious, I was getting tired of eating plain old oatmeal

    • Michael Matthews

      I love this stuff.

  • frametheory

    Hey Mike. Can you tell me or show me a picture of what 8 oz of chicken looks like? Im having trouble finding that info and I dont have a food scale.

    • Michael Matthews

      Haha I don’t have pic but you could Google around. I’d recommend getting a food scale.

  • Anthony

    Looks delicious but also a hassle to make with the recipe only making one serving. Does it work to make more and save it off?

    • Michael Matthews

      Sure!

  • Laith

    Hi Mike, thanks for the fantastic recipe although I’m not sure about the type of oats to use. I did some research am I right in thinking quick cook oats are just chopped up rolled oats (lower GI)? Whereas I thought instant oats (processed and higher GI) would be better as a post-workout meal like you mention in BLS. What do you recommend?

    • Michael Matthews

      Yup I like instant oats for that reason but go with what you like most. The 20-point difference in GI won’t matter that much.

  • Anthony

    I tried this out today, but they came out much more like muffins than an oatmeal. Do you have a suggestion on what container to bake these in? I used a muffin pan, which may have been the problem.

    • Michael Matthews

      Ah yeah if you use something larger it should prevent that. A casserole dish should do the trick.

      • Anthony

        I’ve tried this a couple times to no avail, even cooking it substantially shorter than you recommend.

        This week I made a triple batch, cooked it for 20 minutes in a large glass container, and it was complete dry and solid.

        I’m going to try one more time tomorrow only cooking this for 10 minutes. I’m not sure if that’s sufficient for the eggs, but maybe it will be more bearable to eat.

        • Michael Matthews

          That’s really strange. Let me know how the shorter cook time goes.

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