Name: Apple Cinnamon Baked Oats Ramekin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 0.5 cup gluten-free rolled oats; 0.75 scoop vanilla protein powder; 1 tsp ground cinnamon; 0.5 tsp baking powder; 1 pinch sea salt; 1 tbsp monk fruit sweetener; 0.5 cup nonfat Greek yogurt; 1 large egg; 0.25 cup unsweetened almond milk; 0.5 tsp vanilla extract; 0.5 medium apple; 1 tbsp chia seeds; 1 tbsp walnuts

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 350°F (175°C) and lightly grease a standard 10-12 ounce ramekin with coconut oil or non-stick spray.
Place the gluten-free oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.
In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, cinnamon, baking powder, sea salt, and monk fruit sweetener.
In a separate small bowl, beat the egg and then stir in the Greek yogurt, almond milk, and vanilla extract until smooth.
Core and finely dice the half apple into small, uniform pieces.
Pour the wet ingredients into the dry ingredients, stirring until just combined, then fold in the diced apples, chia seeds, and chopped walnuts.
Transfer the batter into the prepared ramekin, smoothing the top with a spoon.
Bake for 22-25 minutes, or until the center is set and the edges are lightly browned and fragrant.
Allow the oats to cool for 5 minutes before serving to let the texture firm up into a muffin-like consistency.

Nutrition

Ingredients

Instructions

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