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Lemon Curd Baked Oats

Lemon curd baked oats in white ramekin with handles.
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Kick off your morning with these bright and zesty Lemon Curd Baked Oats that taste just like a cake! Packed with protein and fiber, full of juicy strawberries, white chocolate chips, crunchy walnuts and sunflower seeds, these baked oats are topped with a delightful, citrusy and sweet lemon curd! 

Ingredients

Scale
  • Cooking Oil Spray, to grease the ramekin
  • ½ cup / 40 grams blended Old Fashioned Rolled Oats (oat flour – note 1)
  • ≈ ¼ cup / 25 grams Vanilla Protein Powder (I used PEScience Select Protein, a whey-casein blend – note 2)
  • ½ TSP / 2 grams Baking Powder
  • 3 TBLS + 1 TSP / 50 grams Unsweetened Apple Sauce
  • 2 TBLS + 2 TSP / 40 grams Liquid Egg Whites (from a carton, or use 1 whole egg)
  • 1 TBSP / 15ml freshly squeezed Lemon Juice
  • ≈ 3.5 TBSP / 50ml Unsweetened Almond Milk (or any plant-based or regular milk)
  • 2.5 TSP / 10 grams granulated White Sugar Replacement, to taste (I used Lakanto Monkfruit Sweetener – note 3)
  • ≈ ⅓ cup / 30 grams fresh Strawberries (or use frozen) – chopped
  • 1 TSP / 2 grams raw unsalted Sunflower Seeds
  • ½ TBSP / 5 grams Sugar-free White Chocolate Chips (optional – or use regular sweetened white chocolate chips)
  • 2 pieces / 7 grams unsalted Walnuts
  • To Serve: 2 TSP / 10 grams Lemon Curd (store-bought or homemade), to taste

Instructions

  1. Prep: Preheat oven to 180°C / 356°F / Gas Mark 4. Lightly spray a 12 or 14-ounce (12cm) ramekin, oven-safe bowl or small baking dish with cooking oil spray or brush with oil to coat the inside.
  2. Combine the dry ingredients: Mix together the blended oats, vanilla protein powder, and baking powder in a medium bowl until combined well.
  3. Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk, lemon juice and white sugar replacement. Mix well until everything is thoroughly combined.
  4. Add the mix-ins: Add most of the strawberries, sunflower seeds. white chocolate chips (reserve a few pieces of each for the topping) and gently mix to combine.
  5. Assemble: Pour the batter into the prepared ramekin. Refrigerate (preferred) or allow to sit on the counter for 5-10 minutes so that the batter sets and the oats absorb some of the liquid. Then top with the reserved strawberries, sunflower seeds, white chocolate chips and walnuts.
  6. Bake: Bake on the 2nd rack from the top of the oven (note 4) for 25-27 minutes or until risen and the edges have pulled away from the sides of the baking dish. Cool for 5-10 minutes on a wire rack.
  7. Serve: Spread the lemon curd on top and enjoy! Or wait until completely cool and wrap tightly with a sheet of aluminum foil before storing in the fridge for 3-4 days. Reheat in the microwave and then top with the lemon curd just before eating.

Equipment

Notes

  1. Blended Old Fashioned Rolled Oats. Either store-bought or homemade blended oats can be used. If you don’t have either on hand but have old fashioned rolled oats, process in a food processer, blender or mini blender such as a Nutribullet until a flour consistency is achieved. Then proceed with the recipe. Use gluten-free certified oats if needed.
  2. Vanilla Protein Powder. I used PEScience Gourmet Vanilla Select Protein, a whey-casein protein blend. Although you can use any type of vanilla protein powder (whey, casein, or plant-based/vegan), note that plant-based protein powders absorb more liquid than whey or whey-casein protein. You’ll need to add 2 tablespoons more milk if using a plant-based protein powder. When it comes to baked oats texture, whey-casein and plant-based protein powders work best. Pure whey can result in a dryer texture in baked goods.
  3. White Sugar Replacement. Lakanto Classic Monkfruit Sweetener is a blend of monk fruit sweetener and erythritol. Feel free to use regular granulated white sugar or other granulated or liquid artificial or natural sweetener of choice. Some natural sweetener options are maple syrup, honey, agave syrup or date syrup.
  4. Baking time and oven placement tips.
    • Small sized ovens: Bake on the center rack for 25-27 minutes for a cake-like texture.
    • Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked in the center within 25-30 minutes.
    • Baked oats with a gooey center but firm exterior: Bake for 15-20 minutes. Avoid baking for longer than 30 minutes as it could lead to a dryer texture.
  5. Meal prep option. Multiply the amounts for the recipe ingredients by the number of servings you would like to make by click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings. Mix all the dry ingredients in a bowl, then add the wet ingredients and mix to combine. Fold in the mix-ins, then pour into multiple ramekins, oven safe bowls or baking dishes. Add the toppings and bake as indicated. Note that you may need to bake for slightly longer if making multiple servings. Once cooled, wrap tightly in a sheet of aluminum foil or cling wrap. Store in the fridge for 3-4 days. Reheat on high in the microwave for 1 minute or so until warm throughout. Then spread the lemon curd on top and enjoy. Although lemon curd baked oats taste best when warm, you can also eat them at room temperature if preferred. Remove from the fridge 20-30 minutes before eating to allow the temperature to come up.

Nutrition

Find it online: https://thatspicychick.com/lemon-curd-baked-oats/