๐ŸŒฑ Chocolate PB Baked Oat Cake

Chocolate PB Baked Oat Cake

Calories: 550

Protein: 32 g

Prep Time: 10 min   Cook Time: 25โ€“30 min

Serves: 1 large or 2 smaller portions

Ingredients

  • Rolled oats: 50g / 1.8 oz / ยฝ cup

  • Unsweetened almond milk: 83ml / 2.8 fl oz / โ…“ cup

  • Ripe banana (mashed): 80g / 2.8 oz / about โ…” medium

  • Chocolate whey protein: 20g / 0.7 oz / โ…” scoop

  • Natural peanut butter: 10g / 0.35 oz / 2 tsp

  • Raisins: 10g / 0.35 oz / 2 tsp

  • Dark chocolate (chopped): 5g / 0.2 oz / ~1 Tbsp finely chopped

  • Honey: 8g / 0.3 oz / ยฝ Tbsp

  • Egg: ~1 small

  • Baking powder: ยพ tsp

  • Pinch of salt

  • Dash of cinnamon and vanilla extract

Directions

  1. Preheat oven to 350ยฐF / 175ยฐC. Grease a ramekin or small baking dish.

  2. Add oats, almond milk, banana, peanut butter, honey, egg, protein powder, baking powder, salt, cinnamon, and vanilla to a blender. Blend until smooth (do not over-blend). Rest 5 minutes to thicken.

  3. Fold in raisins.

  4. Pour into dish and bake 25โ€“30 minutes, or until firm in the center.

  5. Cool slightly; top with melted dark chocolate before serving.

Meal Prep Instructions

  • Prep three at once: Save time, cut cleanup, and have a protein-packed breakfast ready for busy mornings.

  • Batch for 3 servings: Oats 150g (1ยฝ cups), almond milk 250ml (1 cup), bananas ~240g (2 medium), chocolate whey 60g (2 scoops), peanut butter 30g (2 Tbsp), raisins 30g (2 Tbsp), dark chocolate 15g (1 Tbsp), honey 24g (1ยฝ Tbsp), eggs 3 small (or 2 large), baking powder 2ยผ tsp, salt, cinnamon & vanilla to taste.

  • How to bake: Divide into 3 containers (or muffin tin for 6 smaller bakes). Bake 350ยฐF (175ยฐC) for 25โ€“30 min until set.

  • Storage: Refrigerate up to 4 days, or freeze individually up to 1 month.

  • Reheat: Microwave 1โ€“2 min, or oven 325ยฐF (160ยฐC) for 10โ€“12 min.

๐ŸŒฑVegetarian Option

Already vegetarian โ€” no change required โ™ฅ๏ธ

Breakfast, Vegetarian OptionsTameika Gentles