Description
These Biscoff baked oats take oatmeal to the next level. You'll feel like you're eating cake for breakfast.
Ingredients
Scale
- 1 egg replacer or flax egg (*see suggestions)
- 50 g coconut yogurt (plain or vanilla)
- ½ cup oats (rolled)
- 1 Tbsp maple syrup
- ¼ cup dairy free milk
- 2 Tbsp powdered peanut butter ((or vegan protein powder))
- 1 tsp cinnamon
- ¼ tsp baking powder
- 1 pinch sea salt
- 1 Tbsp Lotus Biscoff Spread
Instructions
- Preheat Preheat oven to 180°C.
- Blend In a blender, mix all ingredients except Biscoff spread. Blend until everything is smooth and well-combined.
- Bake Pour the blended mixture into a small, oven-proof ramekin (greased). Dollop biscoff into the centre of the batter, and bake in the oven until cooked through, 25 minutes.
- Eat and Enjoy The ramekin will be hot, so use an oven mitt to take your baked oats out of the oven. Let them cool slightly, then eat and enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Australian
Nutrition
- Calories: 457
- Fat: 22.2
- Carbohydrates: 53.7
- Protein: 16.8