Ingredients:

  • 1/2 cup (40g) rolled oats
  • 1 scoop (30g) whey or casein protein powder
  • 1/2 tsp (2g) baking powder
  • 1 pinch (1g) salt
  • 1/4 cup (60ml) unsweetened almond milk
  • 1 large egg (50g)
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (2.5ml) vanilla extract
  • 1/4 cup (35g) fresh blueberries
  • 1 tsp (5g) chia seeds

Instructions:

  1. Combine the rolled oats, protein powder, baking powder, and salt in a high-speed blender or food processor.
  2. Add the almond milk, egg, maple syrup, and vanilla extract to the blender.
  3. Pulse until the batter is smooth and velvety, ensuring no oat clumps remain.
  4. Fold in the fresh blueberries and chia seeds by hand to keep the berries intact.
  5. Preheat your oven to 350°F (175°C) and lightly grease a 6-8 oz oven-safe ramekin with non-stick cooking spray.
  6. Pour the batter into the ramekin, smoothing the top with a spatula.
  7. Bake for 20–22 minutes until the edges pull slightly away from the sides and the top is a pale mahogany color.
  8. Remove from the oven and let the bowl sit for 2–3 minutes before sliding out of the ramekin or eating directly from the dish.