Description
This single-serving oat bake is golden on top, soft in the middle, dotted with tart raspberries and melty white chocolate. Perfect for breakfast, an afternoon snack, or a guilt-free dessert. Ready in about 20 minutes, with just one bowl and a ramekin!
Ingredients
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24g (4 tbsp) oat flour (blend oats until fine)
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12g (2 tbsp) vanilla protein powder
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½ tsp baking powder
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2g (1 tsp) ground flaxseed (or chia seeds)
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70ml unsweetened almond milk (or any milk)
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5g white chocolate chips (dairy-free optional)
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A few raspberries (fresh, frozen, or freeze-dried)
Optional toppings: Greek yogurt, almond butter, vanilla ice cream, or powdered sugar
Instructions
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Preheat & Prep: Heat oven to 180°C (350°F). Grease a small oven-safe ramekin (~1 cup).
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Mix Dry Ingredients: In a small bowl, whisk together oat flour, protein powder, baking powder, and flaxseed.
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Add Milk: Pour in almond milk and stir until smooth. Batter should be pourable but not runny.
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Add Berries & Chocolate: Fold half of the white chocolate chips and a few raspberries into the batter. Pour into the ramekin. Sprinkle the remaining chips and berries on top.
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Bake: Bake 15 minutes or until the top is golden and springy. Toothpick should come out mostly clean.
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Cool Slightly & Serve: Let cool 2–3 minutes before eating. Enjoy warm for a comforting, protein-packed treat!
Notes
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Chocolate Lover’s: Use chocolate protein powder and dark chocolate chips; add 1 tsp cocoa powder.
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Apple Cinnamon: Swap raspberries for 2 tbsp diced apple + ½ tsp cinnamon + pinch nutmeg.
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Lemon Blueberry: Use lemon zest and blueberries instead of raspberries.
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Nutty Delight: Fold in 1 tbsp chopped walnuts or pecans.
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Peanut Butter Cup: Swirl 1 tsp peanut powder + splash of milk and add dark chocolate chips.