Molten Jaffa cake baked oats

Ingredients

• 2 tbsp oat flour
• 1 tbsp ground almonds
• 1 tbsp vanilla whey protein powder
• 1 heaped tbsp sugar
• Sprinkle baking powder
• Pinch of salt
• Sprinkle of cinnamon
• 1 tsp smooth peanut butter or other smooth nut butter
• Enough milk to form a runny cake batter

THE CUSTARD CENTRE

• 1 tbsp cream cheese
• 1 tbsp syrup or flavdrops
• 1/2 tsp vanilla
• Enough milk to make a yogurt consistency

Method

1. Preheat the oven to 170°C
2. Mix the smooth nut butter and sugar together until you get a paste
3. Add your yogurt and mix to form a creamier paste
4. Add the dry ingredients, stir and adjust to taste
5. Add the milk or hot water, bit by bit, until the mixture starts to resemble cake batter - if you aren’t using protein powder, or if you’re using vegan protein, you want this mixture to remain relatively thick, like the consistency between a cake batter and cookie dough
6. Add 3/4 the mixture to an oven proof bowl/ dish, then add 1 tsp smooth marmalade to the centre, and use the baked oat batter around the edge to make sure it doesn’t seep out. Add the remaining batter over the marmalade, making sure there are no gaps for the marmalade to escape.
7. Bake for 8-9 minutes in the oven, then take out and leave to rest.
8. Melt your dark chocolate in the microwave, then add to the top of the baked oats, spreading out in a layer.
9. Add some orange rind to the top and serve.