Start your day with this coconut and caramel baked oats for a dessert-like breakfast. It’s smooth and creamy with a gooey caramel centre.

585kcal | 67c 21f 28p

INGREDIENTS:
40g oats
30g PranaOn Power Plant Coconut Mylk Protein
50g banana, mashed
100ml unsweetened vanilla almond milk
20g PanaOn cashew caramel spread or other healthy caramel spread
10ml sugar free maple syrup
25g vegan white chocolate

METHOD:
1. Mash everything except the cashew caramel together and load most of it into a ramekin.
2. Scoop the caramel into the middle and then cover with the leftover oat mix
3. Pop into a preheated 180°C oven for about 25 minutes.
4. With five minutes left to cook, top with the white chocolate.
5. Enjoy!