Ingredients:
1 cup rolled oats
1 tsp baking powder
A Pinch of salt
1 1/2 cups unsweetened plant-based milk
1/4 cup maple syrup or agave
1 tsp vanilla extract
25g Nutty Peanut Butter protein powder
25g Blissful Chocolate protein powder
2 tbsp natural peanut butter (melted slightly for easier swirling)
2 tbsp unsweetened cocoa powder Optional: Vegan chocolate chips, chopped peanuts for topping
Instructions:
Preheat your oven to 375°F (190°C).
Lightly grease an 8×8 inch baking dish or individual ramekins or a large bowl, combine the rolled oats, baking powder, and salt. In a separate bowl, whisk together the plant-based milk, maple syrup, and vanilla extract.
Divide the liquid mixture evenly into two bowls.
For the Peanut Butter Batter:
To one bowl of liquid, add the Nutty Peanut Butter protein powder and 2 tbsp of melted peanut butter.
Whisk until smooth and well combined.
For the Chocolate Batter:
To the second bowl of liquid, add the Blissful Chocolate protein powder and cocoa powder.
Whisk until smooth and well combined.Pour the peanut butter oat batter into your prepared baking dish/ramekins. Carefully spoon dollops of the chocolate oat batter over the peanut butter layer.
Using a knife or skewer, gently swirl the chocolate into the peanut butter batter to create a marbled effect.
Optional: Sprinkle with vegan chocolate chips or chopped peanuts.
Bake for 25-30 minutes, or until the oats are set and golden brown on top. A toothpick inserted into the center should come out mostly clean.Let cool slightly before serving. Enjoy warm!