Makes 1 Serving
Macros: 498 Cal, Fat 24g, Carbs 49g, Fibre 7g, Protein 25g
1/4 tsp Coconut Oil
1/3 cup Oats
1/3 cup Oat Milk
1 tbsp Maple Syrup
1/8 tsp Sea Salt
1/8 tsp Baking Powder
1 tsp Cocoa Powder
2 tbsps Chocolate Protein Powder (optional)
2 tbsps All Natural Peanut Butter (divided)
Preheat the oven to 350ºF (177ºC). Grease ramekins with the oil.
In a blender, combine the oats, milk, maple syrup, egg, salt, baking powder, cocoa powder, protein powder, and half the peanut butter. Blend on high until very smooth, about one minute.
Divide the mixture evenly between the ramekins and bake for 25 to 27 minutes until cooked through and a toothpick inserted in the centre comes out clean. Let cool slightly, top with additional peanut butter and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: These were made in 8-ounce (120-mL) ramekin dishes. One ramekin is one serving.
Protein Powder: This recipe was developed and tested using a plant-based protein powder.
Additional Toppings: Chocolate chips, nuts, and/or seeds.