Chocolate Coconut Hemp “Oats”

Yield 4 servings

Serving Size: 1/4th recipe

Prep Time: 5 min

Chill Time: 3 hours to overnight

Ingredients:

1 (13.5oz can) full-fat coconut milk
½ cup hemp hearts
¼ cup chia seeds
1 scoop vegan chocolate protein powder
1 tablespoon cacao powder
Stevia, to taste
Pinch sea salt
½ teaspoon coconut extract (optional)
4 teaspoons cacao nibs
4 teaspoons unsweetened shredded coconut

Method:

Whisk all ingredients together and place in a large glass container for at least 3 hours. Before serving, top each portion with 1 teaspoon cacao nibs and 1 teaspoon coconut

Nutrition Information:

388 kcal; 28 g fat; 15 g pro; 13 g carb (calculated with 1 scoop vegan shakeology; nutrition info will vary greatly based on the type of protein powder you select)

 

RECIPE courtesy of Chalene Johnson and the Diet Beta Test

Pumpkin Protein Coffee Cake

CRUMBLE TOPPING:
½ c. oat flour
½ c. brown rice flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
2 Tbs. brown sugar
2 Tsp. Xylitol or Stevia in the raw
1 tsp. finely grated orange or lemon zest
3 Tbs. unsalted butter or melted coconut oil
pinch Kosher salt
chopped pecans (amount you desire)
OATMEAL INGREDIENTS:
2 ¾ c. gluten-free old-fashioned oats
3 Tbs. brown sugar
2 scoops Iso Pure Vanilla Protein Powder
3 packets or tbsp. Xylitol or 6 packets of Stevia in the Raw
1 1/2 tsp. pumpkin pie spice
1/8 tsp. allspice
1/2 tsp. salt
1 c. unsweetened pumpkin puree
3 c. unsweetened milk (almond, coconut, or rice milk, or whatever you prefer)
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
Butter or coconut oil, for baking dish
DIRECTIONS:
For the crumble topping: Combine the oat and brown rice flour, baking powder, cinnamon, coconut sugar, Stevia, citrus zest, and pinch of salt in a medium bowl. Whisk to combine, then stir in the melted butter or coconut oil.
With a fork, press the melted butter mixture against the bowl until it comes together into large clumps. Refrigerate while preparing the oatmeal.

For the oatmeal: Preheat oven to 350 degrees and lightly grease an 9 x 13’ baking dish with coconut cooking spray.

In a medium bowl, combine the oats, protein powder, coconut sugar, pumpkin pie spice, allspice and salt. In a separate bowl, blend together the pumpkin puree, milk, eggs, vanilla extract and raisins. Stir the dry mixture into the wet.
Pour into the prepared baking dish. Let set for around 10 minutes. Bake until just barely set, 20 to 25 minutes. Sprinkle the crumble topping over the oatmeal mixture and return to the oven and bake until the oatmeal is firm and the crumbles are golden brown, about 30 minutes longer.
Remove and let cool for 10 minutes. Slice into squares and serve.
TIPS: After combining the pumpkin mixture with the oats/protein mixture, the batter will be very runny and you may think it looks more like pumpkin soup than baked oatmeal batter. Don’t worry – that’s how it should look!
It takes a while for the oatmeal to absorb all 3 cups of milk, so after the allotted baking time is up, test the center of the baked oatmeal with a sharp knife. If the knife comes out wet, let the oats bake for 5-10 minutes longer until the center is set. Ovens and cooking times vary!
Recipe adapted from the Fat Loss Foodies
Pumpkin Protein Coffee Cake