Jam Sponge Baked Oat Cake

Classic dessert made macro-friendly.

This week

took a classic British dessert and turned it into a breakfast of champions.

Packed with 26g of protein, this cake combines oats, bananas and Cereal Milk Impact Whey to create a fluffy, sweet and macro-friendly brekkie. Pair it with milk, fruit and whatever other toppings you fancy, or just enjoy on its own, fresh from the oven.

Ingredients

• 50 g Rolled Oats
• 50 g mashed banana
• 1/2 tsp. baking powder
• 2-3 drops Vanilla Flavdrops
• 50 ml oat milk
• 25 g Impact Whey Protein - Cereal Milk
• 20 g sugar-free jam (for topping)
• Sprinkling of desiccated coconut (for topping)

Instructions

1. Add all your ingredients, aside from the toppings, into a bowl and mix until totally combined.

2. Line a ramekin with baking paper and pour in your mixture.

3. Bake in the oven at 180C for 15 minutes. 

4. Leave to cool for a few minutes and then top with jam and desiccated coconut. 

calories	386
totalFat	6
totalCarbohydrates	58
protein	26