Funfetti Cake Batter Breakfast Bake

• Vegetarian
• Gluten free

• Refrigerated

  • 1/4 cup Vanilla almond milk, unsweetened

• Canned Goods

  • 2 tbsp Your favourite protein powder

• Pasta & Grains

  • 1/4 cup Quick oats

• Baking & Spices

  • 2 tbsp Almond flour
  • 2 tsp Arrowroot powder
  • 1/2 tsp Baking powder
  • 2 tsp Cane sugar
  • 1 Rainbow sprinkles
  • 1/2 tsp Vanilla extract

• Dairy

  • 2 tbsp Your favourite yogurt

Found on runningwithspoons.com

Description

Ingredients

• 1/4 cup (20 g) quick oats
• 2 Tbsp (14 g) almond flour
• 2 tsp (8 g) cane sugar*
• 2 tsp (5 g) arrowroot powder**
• 1/2 tsp baking powder
• 1/4 cup (60 ml) unsweetened vanilla almond milk
• 1/2 tsp vanilla extract
• rainbow sprinkles
• ~ 2 Tbsp (30 g) of your favourite yogurt
• ~ 2 Tbsp (10 g) of your favourite protein powder

Directions

• Preheat your oven to 350°F (176°C) and lightly spray an individual sized (~16oz./500 ml) ramekin or oven-safe dish with cooking spray or grease it with cooking oil.
• Combine the oats, almond flour, sugar, arrowroot powder, and baking powder in the baking dish. Add the almond milk and vanilla, and mix until everything is well combined before gently sprinkling the sprinkles on top. You dont want to mix them in, as the colour will end up bleeding.
• Bake for 25-30 minutes, until the centre has set and the bake has reached your desired consistency.
• Meanwhile, make the frosting by adding the yogurt to a small mixing bowl and continuing to add protein powder until you reach the consistency that you want. Different yogurts and powders will behave differently, so its hard to give exact measurements. You really cant go wrong, though, so just keep tinkering!
• When the bake is done, remove it from the oven, break it up into smaller pieces, top with frosting, and enjoy!