High protein, gluten free, filling and full of fiber, this easy blender recipe bake makes for the perfect sweet breaky. I absolutely love almond extract, but you can easily substitute this for vanilla if that's what you have on hand.
Preheat oven to 350 F. Grease a small oven safe ramekin or container (single serve). Add vanilla protein, oats, banana, almond milk, baking powder, almond extract and sea salt to a high speed blender and blend until smooth. Pour into greased ramekin, leaving 2 tbsp of batter left. Add almond butter to the center then top with remaining batter to cover. Top with chocolate chips and more sea salt if desired. Bake for 18-20 minutes or until edges are browned and slightly crisp. Allow to cool just a moment or two before enjoying it!
