Aveia assada com leite dourado

Ingredientes

• Cooking Oil Spray, to grease the ramekin
• 1/2 cup / 40 grams blended Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
• 1/4 cup / 25 grams Vanilla Protein Powder (or Cake Pop protein powder, I used PEScience Select Protein, a whey-casein protein blend – note 2)
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon ground Cinnamon
• 1/4 teaspoon ground Cardamom
• 1/8 teaspoon ground Ginger
• 1/4 teaspoon Saffron
• 1/2 teaspoon Baking Powder
• 3 tablespoons + 1 teaspoon / 50 grams Unsweetened Apple Sauce
• 2 tablespoons + 2 teaspoons / 40 grams Liquid Egg Whites (from a carton, or use 1 whole egg)
• 1.7 fluid ounces / 50ml Unsweetened Almond Milk (I like unsweetened vanilla almond milk, or use any plant-based or regular milk)
• 1/2 TBSP / 6 grams Brown Sugar (or brown sugar replacement – I used Swerve Brown Sugar – note 3)
• 1/3 cup / 36 grams fresh Raspberries (or use frozen raspberries)
• 2 teaspoons / 10 grams unsalted raw Pistachios (or other nuts of choice)
• 1 teaspoon (9 pieces) / 5 grams Chocolate Chips (I used Guittard semi sweet baking chips but milk, dark or white chocolate chips taste great too)
• To Serve (optional): 1/2 to 1 TBSP / 10-20 grams Pistachio Butter (or use peanut butter, almond butter, or any other nut butter of choice)

Modo de preparo

1. 1

   Prep: Preheat oven to 180°C / 350°F / Gas Mark 4. Spray a 12 or 14-ounce (12cm) ramekin, oven-safe bowl or small baking dish with cooking oil spray. Use a pastry brush or your fingers to coat the inside.

2. 2

   Combine the dry ingredients: Mix together the blended oats, vanilla protein powder, turmeric powder, ground cinnamon, ground cardamom, ground ginger, saffron and baking powder in a medium bowl until combined well.

3. 3

   Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk and brown sugar. Mix until everything is well combined.

4. 4

   Add the mix-ins: Add most of the raspberries, pistachios and chocolate chips (reserve a few pieces of each for the topping). Gently mix to combine.

5. 5

   Assemble: Pour the batter into the prepared ramekin and top with the remaining raspberries, pistachios and chocolate chips.

6. 6

   Bake for 25-27 minutes (see note 4 for rack placement tips) or until risen and a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow to cool for 5-10 minutes.

7. 7

   Serve: Top with homemade pistachio butter if desired and enjoy warm!