Ingredients
Scale
- 1/2 cup rolled oats (or oat flour)
- 1 scoop (approx. 30g) chocolate protein powder (whey or plant-based)
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 medium ripe banana, mashed (or 1/4 cup Greek yogurt)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon creamy peanut butter
- 1 teaspoon maple syrup or honey (optional)
- 1 tablespoon dark chocolate chips
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish with coconut oil or non-stick spray. If you prefer a cake-like texture, place the rolled oats into a high-speed blender and pulse until they reach a fine flour consistency. In a medium mixing bowl, whisk together the oat flour, chocolate protein powder, cocoa powder, baking powder, and a pinch of salt. In a separate small bowl, mash the banana until smooth, then stir in the milk and maple syrup. Combine the wet and dry ingredients, stirring until no clumps remain.
- Pour about two-thirds of the batter into your prepared ramekin. Drop a tablespoon of peanut butter directly into the center of the batter to create a gooey core. Cover the peanut butter with the remaining oat mixture, ensuring it is fully enclosed. Sprinkle the dark chocolate chips over the top. Place the ramekin in the center of the oven and bake for 22 to 25 minutes. The oats are done when the top feels firm to the touch but the center remains slightly soft and moist.
- Remove the oats from the oven and let them cool for 2 to 3 minutes; this allows the structure to set so you don’t burn your tongue. Drizzle an extra teaspoon of melted peanut butter over the top for a professional finish. You can enjoy this straight from the ramekin or carefully invert it onto a plate. Serve immediately while the chocolate chips are still melty and the peanut butter center is warm and liquid.
- Cook Time: 35 minutes