Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1 scoop (approx. 30g) vanilla protein powder (whey or vegan blend)
- 1/2 medium ripe banana (or 1/4 cup unsweetened applesauce)
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 large egg white
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon rainbow sprinkles
- A pinch of salt
- Optional: Greek yogurt and extra sprinkles for “frosting”
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a small oven-safe ramekin or individual baking dish with non-stick cooking spray or a little bit of coconut oil.
- In a high-speed blender, combine the rolled oats, protein powder, mashed banana, milk, egg white, baking powder, vanilla extract, and salt. Blend for 30-45 seconds until the mixture is completely smooth and resembles a thin cake batter.
- Pour the batter into the prepared ramekin. Gently stir in the rainbow sprinkles using a spoon, ensuring they are evenly distributed but not blended into the batter (which would turn the batter grey).
- Place the ramekin in the oven and bake for 22 to 25 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. Do not overbake, or the oats will become dry.
- Allow the baked oats to cool for 5 minutes. If desired, top with a dollop of thick Greek yogurt mixed with a drop of stevia to act as “icing,” and finish with a few more sprinkles.
- Cook Time: 30 minutes