-
Servings
1 -
Prep Time
5 Minutes -
Cook Time
15 Minutes -
Total Time
20 Minutes -
Difficulty
Easy
Ingredients
Base
| 40g | oats |
| 100ml | plant based milk (I used pea) |
| 50g | plant based yogurt (I used soy) |
| 30g | vegan protein |
| 1-2 | heaping tsp @jimjams_spreads vegan chocolate hazelnut spread 👀 |
CINNAMON SUGAR CRUST
| 1/4 | cup coconut sugar |
| 1-2 | tbsp ground cinnamon |
(This will make enough cinnamon sugar for multiple servings so store the rest in a container and use in many yummy recipes😋)
Fluffy and yummy baked oats made with salted caramel protein, stuffed with @jimjams_spreads vegan chocolate hazelnut spread and coated in a heavenly cinnamon coconut sugar crust😋
METHOD
- Preheat the oven to 180C.
- Add oats, protein powder, milk and yogurt in to a blender and blend for 30 seconds to 1 minute
- Pour 2/3 batter into an oven proof ramekin or dish
- Place 1-2 heaping tsps of @jimjams_spreads on top of the batter
- Pour the remaining batter in the dish
- Mix coconut sugar and cinnamon together in a separate container and sprinkle desired amount on top of the batter
- Bake in oven for 12-15 minutes
- Take out oven and sprinkle extra cinnamon sugar on top and devour😋