Baked protein oatmeal with peanut butter

Baked oats taste like a mug cake, yet they are still a breakfast porridge. The base is one serving of our Protein Oatmeal Cacao & Peanut: gluten-free oat flakes with cocoa, peanuts and plant protein.

You mix everything in one bowl and the oven does the rest. While it bakes, you have time to make a coffee.

Method:

• Preheat the oven to 180 °C.
• Mash half of the banana in a bowl with a fork.
• Add the egg, milk, baking powder and a serving of protein oatmeal and mix well.
• Pour the mixture into a small baking dish or an ovenproof mug.
• Top with a spoonful of peanut butter, banana slices and broken chocolate.
• Bake for 18 to 22 minutes until the top is set and the centre is still slightly soft.
• Let it cool for 5 minutes and serve straight from the dish.

Tip:

You can prepare the mixture in the evening, keep it in the fridge overnight and just put it in the oven in the morning. The Protein Oatmeal Strawberry works just as well; use fresh strawberries instead of chocolate.