Festive Mince Pie Baked Proats



30 g oats,
25 g cinnamon danish protein whey (or vanilla + 1tsp cinnamon)
80 g Christmas mincemeat,
1/2 tsp baking powder,
1 medium egg,
1 tbsp unsweetened almond milk,
Spray cooking oil such as Frylight
To top:
1 dusting icing sugar,
1 dollop of brandy cream
1 6" cast iron skillet or small baking dish


1- Preheat your oven to 180 (fan). In a bowl add the oats, baking powder and whey and stir together.

2- Crack in the egg and add the milk. Stir well until a thick batter is created with no dry lumps remaining. Spray oil over the skillet until coated.

3- Spoon in half the batter, spreading it out evenly and up to all edges. Then, spoon the mincemeat over the top leaving a 1 inch gap around the edges. Add the other half of the oat mixture on top, spreading it out until no mincemeat is showing.

4- Bake for 8-10 minutes until risen and springy to the touch. Leave to cool for 1-2 minutes, dust with icing sugar and add a dollop of brandy cream. Enjoy whilst warm and cakey! 

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