Caramel and Chocolate Baked Oats

Ingredients

• 50 g oat flour (Or use oats blended to flour.)
• 30 g caramel-flavoured vegan protein powder (If unavailable, the author suggests blending 1–2 soaked dates and mixing them with the oats instead.)
• 0.5 tsp baking powder
• 5 g cocoa powder (The cocoa is mixed into one portion of the batter to make the chocolate batter.)
• 170 ml water or milk (The author used water; milk is an alternative.)
• 1 dark chocolate (One small square; author used sugar-free chocolate. Press into the centre of the batter.)
• peanuts (Optional add-in; crushed, for sprinkling on top.)
• chocolate shavings (Optional add-in; for sprinkling on top.)
• peanut butter (Optional add-in; add in blobs.)

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Mix the oat flour, caramel-flavoured protein powder, baking powder, and water or milk, leaving out the cocoa powder, until a batter forms.

3. 3

   Divide the batter between two bowls. Mix the cocoa powder into one portion to make the chocolate batter; leave the other portion as the caramel batter.

4. 4

   Pour the caramel and chocolate batters into separate sides of an oven-safe bowl or ramekin, creating a caramel side and a chocolate side.

5. 5

   Place the small square of dark chocolate in the centre and press it down lightly. Swirl the two batters together.

6. 6

   Sprinkle crushed peanuts and chocolate shavings on top; add blobs of peanut butter if desired.

7. 7

   Bake for 20–25 minutes, then enjoy.

Notes

The recipe gives water or milk as alternatives and says the author used water. Peanuts, chocolate shavings, and peanut butter are optional add-ins. The suggested date alternative is 1–2 soaked dates, blended and mixed with the oats; no amount of dates is otherwise specified.

Nutrition per serving

• breakfast
• vegetarian
• baked
• high-protein
• oats
• single-serving