Collagen Protein Oats: 3 minutes vs. 30 minutes

The launch of our new Collagen Protein Oat Pouches has us inspired to get creative in the kitchen! We tapped a few of our favorite Purely influencers to create Collagen Protein Oats two ways: one 3-minute recipe for your busy days, and one 30-minute recipe for when you have a bit extra time to play around.    

@pricklyfresh's 3-minute Loaded Blueberry Walnut Collagen Protein Oats 

Prep Time: 1 Minute Cook Time: 2 Minutes Servings: 1 cup

Ingredients
1 cup of Purely Elizabeth Blueberry Walnut Collagen Protein Oats 
Hot water 
1 handful of fresh blueberries 
NuttZo Nut + Seed packet (included with cup) 
Optional: nut milk of your choice 

Directions
Prepare the oatmeal as directed on the cup. Top with fresh fruit and nut butter as desired. Optional: add a splash of nut milk. 

@pricklyfresh's 30-minute Blueberry Walnut Oatmeal Breakfast Cookies

Prep Time: 5 Minutes Cook Time: 20-25 Minutes Servings: ~ 12 Cookies

Ingredients
2 tbs coconut sugar 2 tbs maple syrup
1 egg
3 tbs coconut oil
1 pouch Purely Elizabeth Blueberry Walnut Collagen Protein Oats
½ tsp baking soda
½ cup oat flour

Directions
  1. Preheat oven to 350 Degrees
  2. Add coconut sugar, maple syrup, egg and coconut oil to a medium sized bowl and stir to combine
  3. Into the same bowl - add Purely Elizabeth Walnut Collagen Oats, baking soda, and oat flour and mix to combine
  4. Using a tablespoon, create 12 balls and place on a baking sheet lined with parchment and gently press down to slightly flatten
  5. Bake 12-13 minutes or until edges are golden

@healthylittlevittles's 3-minute Loaded Vanilla Pecan Collagen Protein Oats

Prep Time: 1 Minute Cook Time: 2 Minutes Servings: 1 cup

Ingredients
1 cup of Purely Elizabeth Vanilla Pecan Collagen Protein Oats 
Hot water 
1 handful of Pecans 
Fresh fruit of your choice 
NuttZo Nut + Seed packet (included with cup) 
Optional: nut milk of your choice 

Directions
Prepare the oatmeal as directed on the cup. Top with fresh fruit and nut butter as desired. Optional: add a splash of nut milk. 

 

@healthylittlevittles's 30-minute Peach Tahini Crumb Bars 
Gluten-Free

Ingredients
Crumble
2 cups (8 oz./227g) Purely Elizabeth Vanilla Pecan Collagen Protein Oats
1/4 cup coconut flour
1/2 cup coconut sugar
1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1/2 cup tahini
1/2 cup coconut oil
1 tsp vanilla extract
1 tbsp lemon juice
Filling
4 cups peaches (I suggest fresh peaches, but you can also use canned/frozen)
3 tbsp coconut sugar
2 tbsp arrowroot
1 tbsp lemon juice

Directions
If using fresh peaches, you'll need to skin them. The easiest way to do so is to boil a pot of water, add the peaches and boil for 1 minute and then immediately transfer them to an ice bath. The skins should peel right off. Next, preheat your oven to 350 degrees. In a medium-large saucepan, add all of the filling ingredients and heat over medium heat until the peaches start to reduce and your filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. Set aside. In a large bowl, whisk together all the dry crumble ingredients. Add the coconut oil, tahini, vanilla and lemon juice to a glass measuring cup and melt it in the microwave for about 30-45 seconds, stir to combine. Add the coconut oil mixture to the dry crumble ingredients and stir to combine. Press half of the crumble mixture into an 8x8 parchment-lined baking pan. Pour the peach filling over top, then sprinkle the rest of the crumble on top. Bake for 25-30 minutes. Cool before slicing. Keep stored in your fridge.

 

More from the Blog