Ingredients

• 1 cup Protein Oats or Organic Protein Oats (144 g)
• 2 tsp Cinnamon
• ½ tsp Kosher Salt
• 3 Tbsp cold Unsalted Butter, cut into cubes
• 4 Tbsp Maple Syrup (60 ml)

• 2 ⅓ cups Protein Oats (336 g)
• 1 tsp Baking Powder
• 1 ½ tsp Kosher Salt
• 1–1 ½ Tbsp Cinnamon (to taste)
• 1 ½ cups Milk, room temperature (360 ml)
• 6–8 Tbsp Maple Syrup (to taste) (90–120 ml)
• 2 Eggs, room temperature
• 1 ½ Tbsp Vanilla Extract (23 ml)
• 3 Tbsp unsalted Butter, melted and cooled

• 1 cup + 2 Tbsp Plain Greek Yogurt (255 g)
• ½ cup Whole Milk (120 ml)
• 3–4 Tbsp Maple Syrup (to taste) (45–60 ml)
• 2–3 tsp Vanilla Bean Paste or extract (to taste)

Instructions

1. Preheat oven to 350°F. Grease an 8 x 8-inch baking dish and line with parchment paper.
2. In a medium bowl, combine oats, cinnamon and salt. Add cold butter cubes and maple syrup. Using your fingers or a pastry cutter, work the butter into the oat mixture until crumbly. Place in the freezer to keep cold.
3. In a large bowl, combine protein oats, baking powder, salt and cinnamon and mix until well combined.
4. In a separate bowl, whisk together milk, maple syrup, eggs, vanilla and melted butter until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until thoroughly mixed.
6. Transfer mixture to prepared baking dish, spreading evenly. Sprinkle crumble topping over the surface.
7. Bake for 35–40 minutes, or until set and golden brown on top. The center should be set and spring back when lightly pressed. Insert a knife in the center, it should come out clean without wet batter.
8. While the oats are baking, prepare the glaze. Whisk together Greek yogurt, milk, maple syrup, and vanilla bean paste until smooth, and adjust to your tastes.
9. Let oats cool for 5–10 minutes before drizzling with the yogurt glaze and enjoy!
10. Leftovers can be refrigerated for up to 5 days in an airtight container. Reheat individual servings in the microwave.