Description
This Biscoff Raspberry Baked Protein Oats Bowl is a warm, cake-like breakfast made with blended oats, juicy raspberries, and melted Biscoff on top. It’s high in protein, easy to make, and perfect for busy mornings or a cozy treat at any time of day.
Ingredients
Scale
- 1 cup rolled oats
- 1 scoop vanilla protein powder
- 1 egg or 3 tablespoons liquid egg whites
- 1/3 cup milk or Greek yogurt
- 1 tablespoon maple syrup or sweetener of choice
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract or pinch of cinnamon
- 1/2 cup raspberries (fresh or frozen)
- 1 tablespoon Biscoff cookie butter
- 1 Biscoff cookie (optional for topping)
Instructions
- Blend the Base: Add oats, protein powder, egg, milk or Greek yogurt, sweetener, baking powder, and vanilla into a blender. Blend until smooth and thick.
- Prepare the Dish: Pour the blended batter into an oven-safe bowl or ramekin. Press the raspberries gently into the batter.
- Bake: Place the bowl into a preheated oven at 350°F (175°C) and bake for 20–25 minutes, or until the oats are set and fluffy.
- Add Biscoff Topping: Remove from the oven and spread the Biscoff cookie butter on top so it melts into the warm baked oats. Add a Biscoff cookie if desired.
- Serve: Enjoy warm for the best flavor and texture.
Notes
For a vegan version, use a flax egg and plant-based milk or yogurt. For a sweeter bowl, add extra Biscoff or maple syrup on top. Frozen raspberries work well and release juices while baking.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 14g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg