Always hungry after breakfast?
We all know that feeling. You’ve literally just finished your toast… and your stomach growls. Loudly. Try these oats packed with filling peanut butter and eggs for a longer-lasting hunger-busting brekkie… When baked with eggs, peanut butter and soy milk, this simple and delicious meal packs enough protein to keep you satisfied until long past your lunch hour.
READ MORE: 10 Power Breakfasts Every Active Girl Needs In Her Life
What you need
2 cups oats
2 tsp cinnamon
2 eggs
2 cups vanilla soy milk
4 tbsp natural peanut butter
2 tbsp agave syrup
Method
Preheat oven to 180 degrees. Coat a baking dish with cooking spray. In a large bowl, combine the old-fashioned oats and cinnamon. In a medium bowl, beat the eggs and add the vanilla soy milk, a cup of water, and natural peanut butter. Add to the oats, pour mixture into dish, and bake for 20 minutes. Drizzle with agave syrup.
Makes six servings. Per serving: 1 062 kilojoules, 10g fat (1g sat), 30g carbs, 96mg sodium, 3.7g fibre, 11 g protein
These 4 quick protein-powered meals take eggs way beyond breakfast. Plus: 3 delicious snacks that are great for your gut.
