Protein Oat Cups with Mug Cake Filling

For the bases:

90g (3/4 cup) gluten free oats

1 tbsp (15g) chopped nuts or cacao nibs

1/4 teaspoon ground cinnamon

1 tbsp honey

1 tbsp (15g) almond butter

1 tbsp vanilla, almond or chocolate whey

1 tbsp unsweetened almond milk

Pinch of flakey sea salt

Low cal spray

For the mug cake filling:

4 tbsp vanilla, almond or chocolate whey

2 tsp cacao powder

2 tsp stevia

2 tbsp almond butter

8 tbsp unsweetened almond milk

Other great fillings if you want to use the base and fill in other ways:

Strained Greek yogurt

Cream cheese with sweetener

Fresh blueberries and grated lemon rind (optional)

For the base:

Preheat oven to 180C

Combine oats, whey, nuts, cinnamon and salt in a large bowl.

Combine honey, almond milk and almond butter on stovetop and stir until smooth.

Add honey mixture to oat mixture; mix really well.

Divide oat mixture evenly among 6 muffin cups coated with cooking spray. Push to the edges to fill out the base.

For the filling:

Combine all ingredients and mix into a thick paste in a bowl and divide equally into the cups.

Bake for 10-12 minutes or until edges are browned and the cake looks firm.

Allow to fully cool as they will be soft when hot and will go hard once cool.

Makes 6 cups

Per cup: 189

P: 15 C: 14 F: 8 Fibre: 3g