Baked oats are quickly becoming one of my favourite make ahead breakfasts. After the success of the blueberry breakfast cake I thought i'd give another flavour a go & came up with these. Perfect for those who (like me) enjoy eating cake for breakfast! Delicious topped with sliced bananas, custard, yoghurt, peanut butter or low calorie syrup! I've pictured mine below with a little peanut butter powder mixed with warm water to create a low fat peanut butter sauce.
Servings: Makes 1 cake
Macros per cake:
264kcal / 33g protein / 24g carbs / 3g fat / 4g fibre
35g oats (regular or gluten free)
20g vanilla or caramel protein powder
120g egg whites
1 tsp baking powder
1 tsp salted caramel extract
1. Preheat oven to 180C.
2. Add all ingredients into blender & mix into thick batter.
3. Spray baking dish with fry light.
4. Pour mixture into dish & bake for 14 minutes.
5. Remove from oven & top as desired.
6. Eat! :-)