Serves 1
Prep time: 30 minutes
Macros:
Calories 442
Protein 43.6g
Carbohydrates 41.3g
Fat 13g
Ingredients
30g ground oats
30g (4 metric tablespoons) True Protein WPI 90 in French Vanilla
20g self-raising flour
1 tbsp granulated sweetener
1 egg
1 tsp coconut oil
2/3 cup skim milk
1/3 cup blueberries
Topping:
1 tbsp low-fat cream cheese
1 tbsp granulated sweetener
1/2 tsp vanilla essence
2 tbsp skim milk
Method
1. Preheat oven to 180 degrees Celsius and spray a ramekin with nonstick cooking spray.
2. Place all ingredients, except blueberries and cheesecake topping ingredients, into a bowl and whisk until combined.
3. Pour batter into the ramekin and top with blueberries.
4. Place into the oven for 20 to 25 minutes until golden brown.
5. In the meantime make the cheesecake topping by adding all the ingredients into a small bowl and microwave for 30 seconds, mixing every 15 seconds until smooth.
6. Once the baked oats are done, drizzle over the cheesecake topping and enjoy!
