Gluten-Free Italian Rainbow Cookie Protein Oats
GF Italian Rainbow Cookie Protein Oats
Protein Oats Without the Jam
Creamy vanilla almond protein oats topped with raspberry chia jam and colorful sprinkles for an Italian rainbow cookie-inspired breakfast.
Servings: 1
Raspberry Chia Jam Ingredients
1 cup fresh or frozen raspberries
1 tablespoon chia seeds
1–2 teaspoons maple syrup or honey, optional
½ teaspoon lemon juice
Tiny pinch of salt
1 tiny drop almond extract, optional
Raspberry Chia Jam Instructions
Place the raspberries in a microwave-safe bowl and microwave for 60–90 seconds, until very soft and juicy.
Mash thoroughly with a fork.
Stir in the chia seeds, lemon juice, salt, and optional sweetener.
For a stronger Italian rainbow cookie flavor, add 1 tiny drop of almond extract.
Allow the jam to sit for 10–15 minutes to thicken.
Use 1–2 tablespoons on top of the finished oats and gently swirl it in.
Store leftover jam in a covered container in the refrigerator for 4–5 days.
Protein Oat Ingredients
½ cup certified gluten-free rolled oats
⅓ cup almond milk
½ cup Ratio vanilla protein yogurt
1 scoop vanilla protein powder
½ teaspoon baking powder
¼ teaspoon almond extract
Pinch of salt
Sprinkles
Overnight Oat Instructions
Add the oats, almond milk, yogurt, protein powder, baking powder, almond extract, and salt to a container.
Stir thoroughly until the protein powder is completely incorporated.
Fold in the sprinkles or add them on top.
Cover and refrigerate for at least 6 hours, preferably overnight.
Stir before eating. Add a splash of almond milk if needed.
Top with 1–2 tablespoons of raspberry chia jam.
Microwave Instructions
Combine the oats and almond milk in a microwave-safe bowl. Add 1–2 tablespoons of water if needed.
Microwave for 45 seconds, stir, and then microwave for another 30–45 seconds, until soft and thick.
Allow the oats to sit for approximately 1 minute to help prevent the yogurt and protein powder from curdling.
Stir in the yogurt, protein powder, baking powder, almond extract, salt, and sprinkles.
Top with raspberry chia jam.
Stovetop Instructions
Combine the oats, almond milk, and 1–2 tablespoons of water in a small saucepan.
Cook over medium-low heat for 4–6 minutes, stirring frequently, until creamy.
Remove from the heat and allow the oats to cool for 1–2 minutes.
Stir in the yogurt, protein powder, baking powder, almond extract, salt, and sprinkles.
Top with raspberry chia jam.
Nutrition Per Serving
Calories: 463
Protein: 51.2 g
Net Carbohydrates: 38.7 g
Fat: 8.2 g
Fiber: Approximately 3.5 g
Serving size: 1 prepared serving of protein oats with ¼ of the raspberry chia jam recipe, approximately 1–2 tablespoons.
Nutrition Breakdown
Protein oats: 432 calories, 50.4 g protein, 35.7 g net carbohydrates and 7.2 g fat
Raspberry chia jam: 31 calories, 0.8 g protein, approximately 3 g net carbohydrates, 1 g fat and approximately 3.5 g fiber
