Ingredients
Scale
- 1/2 cup rolled oats (old fashioned oats)
- 1 scoop chocolate protein powder (whey or vegan blend)
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 ripe banana, mashed (or 1/4 cup unsweetened applesauce)
- 1/2 cup milk of choice (almond, soy, or dairy)
- 1 tablespoon creamy peanut butter
- 1 teaspoon dark chocolate chips
- A pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a small oven-safe ramekin or baking dish with non-stick spray. In a blender, combine the rolled oats, chocolate protein powder, cocoa powder, baking powder, mashed banana, milk, and a pinch of salt. Blend on high until the mixture reaches a smooth, liquid consistency similar to cake batter.
- Pour the blended oat mixture into your prepared ramekin. Drop a tablespoon of creamy peanut butter right into the center of the batter and use a toothpick to swirl it gently. Sprinkle the dark chocolate chips on top. Place the ramekin in the center of the oven and bake for 22 to 25 minutes. The edges should be firm, but the center should remain slightly soft for that fudgy brownie texture.
- Remove the baked oats from the oven and let them cool for 2 to 3 minutes. This allows the structure to set so it doesn’t fall apart. Drizzle a little extra peanut butter on top if desired. Serve it warm directly in the ramekin and enjoy your high-protein breakfast cake.
- Cook Time: 30 minutes