Biscoff Oat Bake

A chocolatey, protein-packed oat bake with a caramel twist—perfect warm or cold.

Ingredients

  • 90g Instant Creamy/Rolled Oats
  • 15g Cocoa Powder
  • 1.5 tsp Baking Powder
  • 2 Scoop (60g) VPA chocolate Protein Powder
  • 10g Hulled Hemp Seeds
  • 1/2 tsp Salt
  • 1 tsp Cinnamon Spice
  • 1 tsp Ginger Spice
  • 55g (approx 2 tbsp) Biscoff Paste
  • 10ml Vanilla Extract
  • 2 Large Eggs
  • 2/3 cup Oat Milk

Method

  1. Turn oven on to 200°C.
  2. Line a bread loaf baking tin with baking paper and olive oil spray.
  3. In a medium sized bowl add all dry ingredients first. Mix well.
  4. Then add wet ingredients, whisking egg in gently.

Once everything is combined I usually add extra water to liquify the consistency slightly. It should be like ‘sloppy porridge’ texture.

  1. Pour into prepared tin and bake for 25 mins or when skewer comes out clean.

NB. I change this recipe slightly everytime I make it but it’s fairly foolproof

I use VPA chocolate protein powder but vanilla would also be fine.

Makes about 4-5 serves - I usually slice into bread slice thickness and top with Greek yoghurt, berries, banana & maple and seeds.

Or just eat as is, slightly warm with butter or a nut butter 😋

31C / 12.5F / 20P

Biscoff Oat Bake image