Oat & berry protein bake
A delishious healthy cake that's high in protein and low in calories.
20 min, cook
Nutrition per slice
Be careful when baking with protein powder as it often creates a dry cake! Make sure you don't over cook the cake mixture.
Preheat the oven to 180oC. In a food processor, blend the oats, ground almond and protein until smoothish.
In a separate bowl, add the egg, coconut oil and almond milk and whisk until smooth.
Combine the wet and dry ingredients and whisk until the batter is smooth.
Put the berries into a food processor and blitz until they are broken up but not sludgy.
Grease a baking dish with coconut oil then pour in just over half of the batter. Then spread over all the broken up berries and cover with the remaining batter. You want some berry pieces to poke through the top.
Bake for 15 minutes and poke a sharp, clean knife into the middle. If the knife comes out wet then cook for another 5 minutes.
Once cooked let the cake cool and cut into squares. Due to the protein, the cake will only last a few days so we recommend freezing the pieces and taking them out of the freezer 30 minutes before eating.