Name: Biscoff baked oats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz rolled oats; 5 oz vanilla whey protein powder; 8 large egg whites; 1 1/2 tsp baking powder; 1 tsp salt; 1 1/2 tsp cinnamon; 7 oz ripe banana, mashed; 1 cup unsweetened almond milk; 31 g Biscoff cookie butter; 30 g Biscoff biscuit, crumbled; 16 olive oil cooking sprays

Nutrition

Per serving

1,867 calories

Protein: 172g; 37% of calories
Carbs: 212g; 45% of calories
Fat: 39g; 18% of calories

Instructions

Prep 15 min · Cook 30 min

Heat the oven to 350°F. Coat the ramekins with cooking spray and place them on a half-sheet pan. In a blender, combine the oats, protein powder, egg whites, baking powder, salt, cinnamon, mashed banana, and almond milk. Blend for 1 minute until a smooth batter forms. If the blender is full, work in two batches.
Pour half the batter into the four prepared ramekins. Spoon the cookie butter into the center of each, then cover with the remaining batter. Bake for 15 minutes.
Open the oven and sprinkle the crumbled biscuits over the top of each ramekin. Bake for 5 to 10 minutes more. Done when edges are set, the top springs back when touched, and a toothpick in the cake away from the center comes out clean, 160°F.
Remove the pan from the oven and let the ramekins rest for 5 minutes before serving so the cookie butter center stays soft.

Nutrition

Ingredients

Instructions

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