CHURRO BAKED PROTEIN OATS WITH CHOC HAZELNUT FILLING FEATURING @jimjams_spreads 🥣🍫
Fluffy and yummy baked oats made with salted caramel protein, stuffed with @jimjams_spreads vegan chocolate hazelnut spread and coated in a heavenly cinnamon coconut sugar crust😋
Category | Breakfast |
Servings | 1 |
Prep Time | 5 Minutes |
Cook Time | 15 Minutes |
Total Time | 20 Minutes |
Difficulty | Easy |

INGREDIENTS
- 40g oats
- 100ml plant based milk (I used pea)
- 50g plant based yogurt (I used soy)
- 30g vegan protein
-
1-2 heaping tsp @jimjams_spreads vegan chocolate hazelnut spread 👀
CINNAMON SUGAR CRUST - 1/4 cup coconut sugar
-
1-2 tbsp ground cinnamon
(This will make enough cinnamon sugar for multiple servings so store the rest in a container and use in many yummy recipes😋)
METHOD
- Preheat oven to 180C.
- Add oats, protein powder, milk and yogurt in to a blender and blend for 30 seconds to 1 minute
- Pour 2/3 batter into an oven proof ramekin or dish
- Place 1-2 heaping tsps of @jimjams_spreads on top of the batter
- Pour the remaining batter in the dish
- Mix coconut sugar and cinnamon together in a separate container and sprinkle desired amount on top of the batter
- Bake in oven for 12-15 minutes
- Take out oven and sprinkle extra cinnamon sugar on top and devour😋
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