Cinnamon Whirl Baked Oats
Ingredients
- 55g Jumbo Rolled Oats
- 1 mashed banana
- 30g Vanilla Vegan Protein (optional)
- 1/2 tsp True Cinnamon
- 100-150ml Unsweetened Almond Milk (use 100ml without protein, 150ml with)
- 20g Almond Milk Yoghurt (optional)
- 1/2 tsp Baking Powder
- 1 tbsp Milled Flaxseed
Cinnamon swirl
- 1 tbsp Chocolate Sesame Butter or tahini
- 1/2 tsp True Cinnamon
- 10-15ml Light Syrup
Toppings
- 15g Smooth Peanut Butter
- 10ml Choc Shot
- 10g Dark Chocolate (70%)
Preparation
Preheat the oven to 160 degrees Celsius (fan).
Mix the ingredients for the baked oats together and transfer to an ovenproof ramekin or bowl.
In a separate bowl, mix together the cinnamon swirl ingredients.
Add enough syrup to the cinnamon mixture to create a slightly runny consistency.
Transfer the cinnamon mixture to a piping bag and pipe it in a swirl over the oat mixture, starting from the center and swirling out.
Bake for 20-25 minutes.
Optionally, top with smooth peanut butter, chocolate syrup, and a square of dark chocolate.
