Oatmeal Raisin Baked Breakfast Squares

Let’s just start by saying… I really struggle to eat a healthy and balanced breakfast. I usually am in such a rush to get out the door, I’m lucky if I put peanut butter on a piece of toast. If I prep a breakfast, like overnight oats, or protein balls, I’m good to go. But eating the same thing day after day can be boring, so I like to have a multitude of breakfast prep ideas on hand.

This breakfast recipe, or even snack for that matter, is pretty delicious, and it’s inspired by my love for oatmeal raisin cookies. They’re not my absolute favorite (because chocolate exists), but the combination of oatmeal, raisins, and brown sugar has always been one of the best in my eyes, it’s even how I choose to make traditional breakfast oatmeal.

What’s nice about this recipe is that the squares are actually filling, they’re not overly sweet that you’ll keep wanting more sugary stuff, and they’re full of good carbs to help you start your day! I grab one of these on my way out the door for work or when I’m heading to the gym… the perfect pick-me-up!

If I can’t make this recipe sound any more tempting, the fact that it’s super easy to make, is freezer friendly, and lasts for about a week once baked should seal the deal. Keep on reading for the recipe…

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Oatmeal Raisin Baked Breakfast Squares

Ingredients

• 4 cups Old Fashioned Oats
• 2 tsp Ground Cinnamon
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 cup Brown Sugar
• 1 scoop Whey Protein Powder
• 2 & 1/3 cup Unsweetened Vanilla Almond Milk
• 2 tsp Vanilla Extract
• 1/3 cup Blue Agave Syrup
• 1/2 cup Raisins

Instructions

1. Preheat oven to 375℉.

2. Add all ingredients in to a large bowl, and mix well.
   

3. Spray a muffin tin with non-stick cooking spray.

4. Scoop ingredients into muffin tin, equally distributing the mixture (there will be about 1/4 cup in each one).
   

5. Bake for 20 minutes, let cool, and enjoy!

Nutrition:

• Serving Size: 1 square
• Calories: 170cal | Carbs: 34g | Fat: 2g | Protein: 5.6g | Fiber: 3.2g | Sugar: 16g

Notes:

• You can skip adding the protein powder, but I always feel like I don’t get enough in for the day, so I like to sneak it in to my recipes. I used About Time Cinnamon Swirl Whey protein, and it really kicked up the cinnamon flavor. I haven’t tried it this way yet, but I think they’d be really good with vanilla protein too!
• I used a square muffin tin, because that’s just what I had on hand, but feel free to use any muffin tin you’d like!
• Once baked they can be stored in the refrigerated for 5 days (mine never last this long) or you can freeze them.

I hope you guys try and enjoy this recipe! Until next time,

Paige