Molten Nutella baked oats
I got this vegan hazelnut spread from Gails, and I put it on just about everything sweet I make now. It is an OBSESSION.
SO, I thought, why not put it IN the baked oats. This was the outcome, and I couldn’t be happier about it. If you’re near a Gails, GO AND GET IT.
Recipe
3 tbsp oat flour
1 tbsp chocolate whey protein powder
1 tbsp cocoa powder
1 tbsp sugar
1/4 tsp baking powder
Tiiiiiny sprinkle bicarbonate of soda
Hot water or milk until you have a cake batter consistency
TO TOP/ FILL
1 tbsp hazelnut spread (mine was Gails vegan one)
Optional: hazelnut cream (to top)
Cacao nibs
Method
Mix all the dry baked oats ingredients together and mix well.
Add a splash of milk or water, bit by bit, until you have a cake batter consistency.
Pour 3/4 your cake batter into your ramekin/ ovenproof baking dish, then add 1 tbsp your hazelnut spread to the centre, and pour the rest of the batter over it.
Bake for 6 minutes then turn the baked oats around and bake for another 6-8 minutes, or until risen and golden.
Remove from the oven, leave to rest for a few minutes.
Top with more spread and cocoa nibs.
Notes + Variations:
If you don’t have whey protein, you can use whichever one you have, but the whey has a massive impact on the texture and makes it cake like.
Most vegan proteins result in a dense, doughy texture, so as long as you don’t mind that, go ahead!!!
