serves
1
prep time
10 minutes
cooking time
20-30 minutes
protein
25g
fat
11g
carbs
54g
calories
165
| Oats | |
|---|---|
| 40g | Oat flour/blended oats |
| 20g | Macro Mike Peanut Butter Toffee Vanilla Ice Cream Plant Protein |
| ½ tsp | Baking Powder |
| 1/2 | Banana, mashed |
| 80-90ml | Almond Milk |
| Toffee flavour drops (optional) | |
| Filling | |
|---|---|
| 1 tsp | Biscoff Spread |
| 1 tsp | Macro Mike Powdered Peanut Butter Sweet Original |
| Topping | |
|---|---|
| 1 tbsp | Macro Mike Powdered Peanut Butter Sweet Original |
| Peanuts or Caramel Choccy Chips | |
-
Preheat oven to 180•C and set aside an oven safe dish or ramekin.
-
Mash banana into a bowl, add remaining oat ingredients and mix until well combined.
-
Pour 3/4 of the mixture into your ramekin. Add biscoff and peanut butter to the middle and cover with remaining oat mixture.
-
Add a little water to the tbsp of powder peanut butter and mix until smooth, drizzle over the top of your baked oats and use a toothpick to create swirls.
-
Add a few peanuts to the top and bake for 20-30 minutes- the longer the cakier.
Featured in this recipe
Sweet Original Powdered Peanut Butter (156g Jar)
Sale price$15.95
Peanut Butter Brittle
Cinnamon Churros
