Servings : squares
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Ingredients
Instructions
- Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish.
- In a large bowl, whisk together 1 cup egg whites, ¾ cup unsweetened plant-based milk, ½ cup almond butter, ½ cup maple syrup, 1½ tsp vanilla extract, and ½ tsp lemon zest until smooth.
- Add 2 cups rolled oats, ¼ cup hemp hearts, ½ tsp salt, 1½ tsp baking powder, and 1½ tsp cinnamon.
- Stir until fully combined. Gently fold in 1 cup blueberries.
- Spread the batter evenly into the prepared baking dish. Scatter the remaining ½ cup blueberries over the top.
- In a small bowl, combine 3 tbsp vanilla protein powder, 3 tbsp oat flour, 3 tbsp coconut sugar, and a pinch of salt. Drizzle in 1-2 tbsp melted coconut oil, mixing with your fingers until the mixture becomes sandy and begins to clump together.
- Sprinkle the streusel evenly over the oatmeal. Bake for 35 to 45 minutes, or until the center is set.
- Allow to cool for at least 15 to 20 minutes before slicing into 9 squares for clean edges.