Name: Jam Sponge Baked Oat Cake - MYPROTEIN™
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)

The Zone » Diet » Jam Sponge Baked Oat Cake

Classic dessert made macro-friendly.

This week @ellena_fit 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)

Method

Add all your ingredients, aside from the toppings, into a bowl and mix until totally combined.
Line a ramekin with baking paper and pour in your mixture.
Bake in the oven at 180C for 15 minutes.
Leave to cool for a few minutes and then top with jam and desiccated coconut.

Nutritional Facts

Amount per serving

Calories	386
Total Fat	6g
Total Carbohydrates	58.9g
Protein	26.4g

Monica Green

Writer and expert

Originally from South London, Monica graduated from the University of Leeds with a degree in Philosophy. After discovering a love for the gym whilst studying, Monica was drawn to weight training which helped her hugely through stressful times as a student. From writing for a popular student site, Monica developed her skills as an author, writing trending feature pieces regularly. She is thrilled to be able to combine her love for writing with her passion for the gym. In her spare time Monica loves to cook, try out new restaurants with friends and explore new walking trails.