Breakfast Oat Cake

500 calories, 33g protein, 11g fat and 58g net carbs

This breakfast oat cake is warm, chocolatey and ready in around three minutes.

It develops a firm crust while staying soft and gooey inside, so it feels more like having dessert for breakfast than another bowl of oats.

With over 30 grams of protein, it also crushes those morning cravings and keeps you satisfied for hours.

Ingredients

• 40g rolled oats
• 40g chocolate cream of rice
• 1 scoop plant-based protein powder
• 10g Noshu dark chocolate baking chips
• ½ teaspoon baking powder
• 125ml unsweetened almond milk
• 25ml water

Instructions

1. Add the rolled oats, cream of rice, plant-based protein powder, dark chocolate chips and baking powder to a microwave-safe bowl.
2. Mix the dry ingredients until evenly combined.
3. Add the almond milk and water, then stir until you have a soft, cake batter-like consistency.
4. Microwave on high for approximately 90 seconds.

Microwave strength and settings can vary, so adjust the cooking time when needed. You’re looking for a firm crust with a soft, gooey interior.

Allow it to cool briefly, then dig in.

Pro Tip: Keep an eye on it during the final few seconds. Cooking it for too long will take away the gooey, cake-like texture that makes this recipe so good.

I use plant-based protein here because it creates a thicker batter and helps the oat cake retain more moisture.

Use code DIIREN at Supps 24/7 for 10% off your protein and cream of rice.

If you enjoyed this recipe, share it with someone who would happily eat chocolate cake for breakfast.

Manifest Your Strength.
Shaneal Diiren.