Vanilla Baked Oats Roll with White Chocolate Filling
Ingredients
- 45g oatbran
- 3 tbsp fat-free Greek yogurt
- 2 tbsp erythritol granulated (such as @nkdliving)
- 1/2 tsp baking powder
- Vanilla extract
- 2 eggs (separated, yolks added to oat mix, whites whipped to soft peaks and folded in)
- 5 tsp raspberry jam (such as @hartleysfruit)
- 3 extra light cheese triangles (e.g., @thelaughingcow_uk)
- White chocolate kvarg (e.g., @lindahls_uk)
- 11g white chocolate powder (such as options)
- Sweetener (e.g., sucralose)
- Erythritol granulated (for sprinkling)
Preparation
Preheat your oven to the recommended temperature.
In a bowl, combine oatbran, fat-free Greek yogurt, erythritol granulated, baking powder, and a dash of vanilla extract.
Separate the egg yolks from the whites. Add the yolks to the oat mixture and mix well.
In a separate bowl, whip the egg whites to soft peaks.
Gently fold the whipped egg whites into the oat mixture until well combined.
Line a silicone baking tray and spread the oat mixture evenly onto it.
Bake the oat mixture in the preheated oven for the specified time.
Once baked, carefully roll the oat sheet while it's still warm. Allow it to cool in the rolled position.
For the filling, beat the extra light cheese triangles until smooth. Mix in the white chocolate kvarg and white chocolate powder.
Sweeten the filling mixture to taste with your preferred sweetener.
Unroll the cooled oat sheet and spread the raspberry jam over it.
Evenly spread the cheese and white chocolate filling mixture over the jam layer.
Roll the oat sheet with the filling, creating a tight roll.
Wrap the rolled oat in plastic wrap and refrigerate it overnight to set.
Before serving, sprinkle erythritol granulated over the chilled oat roll.
Slice the Vanilla Baked Oats Roll with White Chocolate Filling into 4 pieces and enjoy!