Christmas sugar cookie baked oats, featuring vanilla bean ghee for a delicious vanilla, buttery flavor. This recipe includes instructions for both the baked oats and a vanilla icing, topped with festive sprinkles.
For the oats: Add the rolled oats, protein powder, cane sugar, baking powder, and salt to a blender and blend until you reach a flour-like texture. Then, blend in the remaining wet ingredients: egg, dairy free milk, melted vanilla bean ghee, vanilla extract, and optional apple cider vinegar. Pour the mixture into a greased baking dish and bake at 350°F (175°C) for 25-30 minutes.
For the vanilla icing: Whisk together 1 tbsp vanilla protein powder, 1/2 tsp vanilla instant pudding powder (or potato starch + 1 tbsp powdered sugar if omitting), and 1 tbsp dairy free milk. Microwave the icing for 20-30 second intervals until it has thickened (it will also thicken as it cools down). Pour the icing on top of the baked oats and finish with Christmas sprinkles.
