Sometimes, being alone is for the better. Why? Because if all you want to do is sit in an oversized chair, sip coffee and snack on a scone, no one’s there to stop you. Plus, an empty house means you don’t have to share this single-serving blueberry oatmeal bake. It’s dense and bready like a scone, but sweetened more like a muffin, thanks to real blueberries that burst open ever-so-slightly when they heat up. And since you’re only making enough for one, cleanup is a breeze. After all, you have more important things to do with your free (alone) time.
Ingredients
1 scoop Designer Whey Natural 100% Whey-Based Protein in Vanilla Almond
1/4 cup gluten-free rolled oats
2 Tbsp. oat flour
1/4 tsp. baking powder
1/4 tsp. cinnamon
1 Tbsp. maple syrup
1/4 cup + 1 Tbsp. unsweetened almond milk
1/8 cup fresh blueberries
Pinch of salt
Directions
- Preheat oven to 375 degrees F.
- In a small bowl, add all ingredients – except blueberries – and stir until well combined. Dough will be wet and sticky but holds together.
- Gently fold in blueberries until incorporated.
- Press dough into two small ramekins (or one medium-sized ramekin) and bake 20 minutes, or until a toothpick comes out clean.
Note: To make vegan, substitute whey protein powder for Designer Protein Essential 10 Meal 100% Plant-Based Protein in Madagascar Vanilla.
