A quick and simple breakfast or snack with over 30g’s of protein, just blitz everything in a blender and bake. A soft and fluffy sponge with melted chocolate in the middle and extra scattered on top. I don't often use protein powder when I'm baking but if I do - it's because it doesn't affect the end texture or taste (it can sometimes make bakes have a 'rubbery' texture). Make these in the air fryer (see notes in method below), individually or bake a handful at one time to meal prep throughout the week.
Time to make : 25 minutes
Serves : 1
Ingredients
45g oats
20g whey protein powder*
1/2 banana
1 egg
30ml any milk
1/4 tsp baking powder
Pinch salt
1 square chocolate
1 tbsp chocolate chips
Method
Pre-heat a fan oven (or an air fryer) to 160°C.
Put everything except the chocolate in a blender and blitz until smooth. You can add a splash more milk (1/2 tbsp at a time) into the batter if you need to loosen it, it should be thick but pourable, similar to pancake batter.
Pour the blended batter into an oven proof ramekin, filling it nearly to the top. Push the square of chocolate into the batter and scatter over the chocolate chips.
Bake for 20 minutes (or 10 minutes in an air fryer) until golden.
Nutritional information:
(per large serve)
474 cals
15g fat, 50g carbs, 30g protein
Good to know:
Vegetarian.
Oats are naturally gluten-free but use certified GF oats if that's important for you.
I used vanilla whey protein, you can use any flavour or a vegan protein powder - or skip it completely.
These store really well in an airtight container in the fridge for up to 4 days. Just ping in the microwave to warm up.