Ingredients
Scale
For the Oats
- 1/4 cup rolled old fashioned oats
- 1/3 cup plain nonfat Greek yogurt
- 1/3 cup unsweetened vanilla almond milk
- 3 tablespoons liquid egg whites
- 15 g vanilla protein powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
For the Filling
- 1/2 cup frozen blueberries
- 1/2 teaspoon vanilla extract
- 1 teaspoon Swerve sweetener
For the Topping
- Granular and brown Swerve, to taste
Instructions
- Preheat oven to 350°F (180°C). Spray a 10-ounce ramekin with nonstick spray.
- Add all oat ingredients to a small blender and blend until smooth. Set aside.
- In a small saucepan over medium heat, combine blueberries, vanilla extract, and Swerve. Gently smash some berries and cook until bubbling. Remove from heat.
- Pour oat batter into the prepared ramekin. Spoon blueberry filling into the center.
- Bake for 25–30 minutes, until a toothpick comes out mostly clean.
- Top with a mixture of granular and brown Swerve. Serve warm.
Notes
- Bake closer to 25 minutes for a slightly gooey center.
- Nutrition values are estimates and may vary by ingredient brands.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American