Ingredients for the Dessert Base:
- 90g oat flakes (approximately 1 cup)
- 60g protein powder (2 scoops) or substitute with almond/oat flour
- 120g Greek yogurt (approximately 1/2 cup)
- 1 tsp vanilla extract
- 2 tbsp cocoa or carob powder
- 1 tbsp sweetener (stevia or your preferred choice)
- 1 tbsp cocoa butter, coconut oil, or butter
- 1 tsp baking powder
- 90 ml milk or plant-based milk (approximately 1/3 cup)
- 30g sliced strawberries (approximately 1/3 cup)
Ingredients for the Topping:
- 130g Greek yogurt (approximately 1/2 cup)
- 1 tsp cocoa or carob powder
Instructions:
- Preparation of Dessert Base:
- Begin by preheating the oven to 180ยฐC (360ยฐF).
- In a mixing bowl, combine the oat flakes, protein powder (or almond/oat flour), Greek yogurt, vanilla extract, cocoa (or carob) powder, sweetener, and baking powder. Mix these together until they are well combined.
- In a small pot or in the microwave, melt the cocoa butter (or your choice of fat). Once melted, incorporate it into the main mixture.
- Gradually add the milk, stirring continuously to achieve a smooth batter.
- Fold in the sliced strawberries.
- Baking:
- Pour the mixture into a greased baking dish, roughly 20 x 15 cm (8 x 6 inches) in size.
- Place in the preheated oven and bake for 22-25 minutes, or until the top is firm to the touch and a toothpick inserted comes out mostly clean.
- Allow it to cool in the dish for a few minutes before transferring to a cooling rack.
- Preparation of Topping:
- In a bowl, blend together Greek yogurt and cocoa (or carob) powder until smooth.
- Serve:
- Once the baked dessert has cooled down, spread the cocoa-yogurt topping evenly on top.
Slice and enjoy this high-protein, egg-free treat loaded with the goodness of oats and the freshness of strawberries! Perfect as a post-workout snack or a healthy dessert.