This week’s Sunday Funday is celebrating National Raisin Day! Raisins aren’t an ingredient I use super frequently. My kids won’t eat them at all (much like me as a child), so I really only use them in my Easter Bread and the occasional Oatmeal Raisin Cookie.
I decided then to get inspired by Oatmeal Raisin Cookies and reimagine them as a baked oatmeal that would be served as breakfast or a snack!
Since I wanted this to be a breakfast that really sticks, I thought about my protein muffins and ways to pack an extra protein punch! This was a delicious way to add raisins and protein into breakfast!
In fact, due to a malfunctioning dishwasher and no clean containers to pack my lunch for work, I ended up tossing one of the ramekins into my lunchbox earlier this week. The delicious cinnamon and vanilla aroma made the rest of the staff room super jealous and begging for the recipe!
Check out these recipes for more raisin inspiration:
- Puerto Rican Papas Rellenas (Picadillo-Stuffed Potatoes) from Culinary Cam
- Rich Fruit Cake from Sneha’s Recipe
- Double Cut Pork Chops with Apples and Raisin from A Day in the Life on the Farm
- Ember Avocado Toast from Palatable Pastime
- High Protein Oatmeal Raisin Baked Oatmeal from Amy’s Cooking Adventures
- Carrot & Apple Bread from Mayuri’s Jikoni
High Protein Oatmeal Raisin Baked Oatmeal
Adapted from Chelsey Amer Nutrition
1 cup milk
1 cup plain greek yogurt
2 tablespoons honey
1 teaspoon vanilla extract
2 cups old fashioned oats
¼ cup ground flax seed
¼ cup (2 scoops) vanilla protein powder
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins
Preheat the oven to 350 degrees F and spray six 1-cup ramekins with nonstick spray .
Whisk together the wet ingredients. Add the dry ingredients and stir until combined. Fold in the raisins.
Divide the batter evenly between the ramekins. Bake in the preheated oven for 25-30 minutes or until set in the middle and beginning to brown on the edges.
Cool slightly before serving. Alternately, cool completely, cover and refrigerate for up to 1 week. Reheat in the microwave for 1-2 minutes and enjoy.