
Babootie Baked Protein Oats
- 60 g Vanilla Protein Oats
- 40 g fat free yoghurt
- 60 ml milk of choice
- 1 tbsp curry powder
- 1 tbsp salt
- handful of sultanas/raisins
- 1 tsp baking powder
- 100 g meatballs
- 1 tbsp sugar free chutney
- 1 egg (for topping)
-
Preheat oven to 180 degrees.
-
Combine your milk, yoghurt and chutney in a bowl.
-
In a seperate bowl add your Vanilla Protein Oats, curry powder, salt, dried fruit,
baking powder and mix until combined.
-
Break up your meatballs and add to the mixture along with your wet ingredients.
-
Pour into a small greased oven safe dish and bake in the oven for 15 minutes.
-
Remove mixture and mix your egg and pour over the top for the eggy layer (tip: add
some curry powder into this along with some extra sultanas)
-
Bake for another 10 minutes until egg layer is cooked.
-
Serve warm with an extra dollop of chutney!