Description
These jelly donut baked oats are as sweet as can be. With a sweet cakey base, and gooey jelly filling, it’s like a healthy take on a classic donut flavour.
Ingredients
Units
Scale
- 1 egg replacer or flax egg (*see suggestions)
- 50 g non-dairy yogurt (plain or vanilla)
- 1/2 cup oats (rolled)
- 1/4 cup dairy free milk
- 2 Tbsp vegan protein powder ((or more oats))
- 1/4 tsp baking powder
- 1 pinch sea salt
- 1 tbsp lower sugar jam
- 1 tsp granulated sweetener (monk fruit, sugar, etc) (for topping)
Instructions
- Preheat Preheat oven to 180°C.
- Blend In a blender, mix all ingredients except jam and sweetener. Blend until everything is smooth and well-combined.
- Bake Pour ¾ of the blended mixture into a small, oven-proof ramekin (greased). Dollop jam into the centre of the batter, and top with remaining ¼ batter. 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!
Notes
*Notes: I use McKenzie’s Vegan Egg Replacer in all of my baked oats and it never fails! You can also use a flax egg or chia egg. (Normal eggs work too, if you’re not vegan.)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Australian
Nutrition
- Calories: 294
- Fat: 6.5
- Carbohydrates: 34.9
- Protein: 17.8