Scale

1 cup oat flour (or blended rolled oats)

1 scoop vanilla protein powder (whey or plant-based)

1 tsp baking powder

1/2 tsp cinnamon (optional)

1/2 cup plain Greek yogurt

1/2 cup milk of choice (dairy or non-dairy)

1 large egg

1–2 tbsp honey or maple alternative (like date syrup)

1 tsp vanilla extract

Optional mix-ins: 2 tbsp mini chocolate chips, 2–3 chopped strawberries, blueberries, nuts, or shredded coconut

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Preheat oven to 350°F (175°C). Lightly grease 3 small oven-safe ramekins or bowls.

Mix oat flour, protein powder, baking powder, and cinnamon in one bowl.

Whisk Greek yogurt, milk, egg, honey, and vanilla extract in another bowl.

Stir wet ingredients into dry until smooth.

Divide batter into ramekins. Add desired toppings (chocolate chips, strawberries, or leave plain).

Bake 20–25 minutes until golden and toothpick comes out clean.

Cool slightly before serving or storing for meal prep.

For dairy-free, use plant yogurt and non-dairy milk.

Sweeten to taste with honey, maple, or date syrup.

Stir in fruit or chocolate right before baking to keep texture light.