Gluten Free Gingerbread ‘Proatmeal’ Bake

The great thing about this morning inspired

GF Gingerbread 'Proatmeal' Bake
  1. 1½ cups gluten free rolled oats
  2. 2 scoops (1/2 cup) natural vanilla protein powder (gluten free if needed - optional - if you do not want to use protein powder, use an additional ½ cup rolled oats)
  3. ¼ cup ground flaxseed
  4. ¼ cup coconut palm sugar
  5. 1 teaspoon baking powder
  6. 1 teaspoon ground ginger
  7. 1 teaspoon cinnamon
  8. 1 egg, beaten
  9. 3 tablespoons unsulphured molasses
  10. 1½ cups unsweetened almond milk (or other milk of choice)
  11. 1 tsp pure vanilla extract
  12. ¼ cup raisins
  13. ¼ cup chopped dates
  1. Preheat the oven to 375 degrees.
  2. In a large bowl combine the dry ingredients, except for the coconut palm sugar.
  3. In another bowl, whisk the egg and add in the wet ingredients as well as the coconut palm sugar.
  4. Add the wet ingredients to the dry and stir to combine.
  5. Fold in the raisins and the dates.
  6. Line an 8x8 or 9x5 inch pan with parchment paper.
  7. Pour batter into pan.
  8. Bake for about 25 - 30 minutes or until a toothpick pulls clean from the centre of the pan.
  9. Enjoy!
  1. Serving size: ⅙ of recipe
  2. Calories: 241 kcal
  3. Fat: 4g Carbohydrates: 36g Sugar: 19g Fiber: 4g
  4. Protein: 14g
Adapted from Nutritionist in the Kitch
Eat Fit Fuel
recipe is you can double or triple the recipe and make a great big batch. Just cut into portions and store in the freezer for a quick, easy, healthy, and delicious breakfast!

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