Babootie Baked Protein Oats

Babootie Baked Protein Oats

Author: Claudia Schoeman


  • 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!