Double chocolate chip baked protein oats

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 chocolate sponge with melted chocolate in the middle and extra chocolate chips scattered on top. 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 chocolate whey protein powder

1 tbsp cocoa powder

1 egg

90ml any milk

1/4 tsp baking powder

Pinch salt

1 square chocolate

1 tbsp chocolate chips

Method

1. Pre-heat a fan oven (or an air fryer) to 160°C.

2. Put everything except the chocolate in a blender and blitz until smooth.

3. Pour the blended batter into an oven proof ramekin, filling it nearly to the top, about 3/4 full.

4. Push the square of chocolate into the batter and scatter over the chocolate chips.

5. Bake for 20 minutes (or 10 minutes in an air fryer) until risen and the sponge is springy to touch.

Nutritional information:

(per large serve)

510 cals

20g fat, 44g carbs, 34g protein

Good to know:

• Vegetarian.

• Oats are naturally gluten-free but use certified GF oats if that's important for you.

• I used chocolate whey protein, you can use any flavour or a vegan protein powder.

• Ensure you're using a large enough ramekin or ovenproof dish to bake them in, if the pots are too small or they're filled with the batter to the top, they might 'overflow' whilst baking.

• These store really well in an airtight container in the fridge for up to 4 days. Just ping in the microwave to warm up.