Raspberry Cheesecake Baked Oats

Sastojci

Makes 4-5 servings.

▫️ 2 ripe bananas

▫️ 200g rolled oats

▫️ 60g @myprotein salted caramel soy protein (code: FITLONDONER)

▫️ 1 tsp baking powder

▫️ 420ml milk*

▫️ 140g frozen raspberries, warmed in the microwave

▫️ 100g yoghurt of choice (I used @alpro greek soy yog mixed with a tsp maple syrup to sweeten slightly)

Upute

1. Preheat your oven to fan 180C.

2. In a 9x6 baking dish (if you know yours is likely to stick, please do line it first!) mash the banana, then add in the oats, protein powder, baking powder and milk. Stir until completely combined and clean down the sides. Alternate dollops of the warmed raspberries and yoghurt. Then, using a chopstick or the stem of some cutlery, swirl them together to create a marble effect.

3. Bake in the oven for 35 minutes, or until the oats are set in the centre. Let the dish cool for 5-10 minutes before slicing up - this will help the squares retain their shape.

4. Either microwave your portion when you want it for 1 minute, or have it cold for an oat bar vibe (equally as delicious!) - I like to have mine with extra yoghurt and a little nut butter. Store the remaining portions in an airtight container in the fridge.

ENJOY!

*If you use a different brand or type of protein powder you WILL need to adjust this. Start with 150ml, then add slowly until you achieve the consistency shown in the video. However, please note that the reason I highly recommend the soy isolate from Myprotein is precisely for the reason that it gives the best cakey texture when baked and absorbs lots of liquid.