Ingredients
q
3 cups quick oats
c
2 tsp cinnamon
b
2 tsp baking powder
s
1 pack soft tofu (530 g)
r
1 ripe banana
v
2 tsp vanilla
f
½ cup frozen fruit (I used raspberries)
s
2 scoops protein powder
p
¼ cup peanut butter (optional, for the topping)
m
¼ cup maple syrup (optional, for the topping)
w
1 water (/4 cup to start)
Directions
1
In a blender, combine the tofu, banana, and vanilla. Blend until smooth. Alternatively, just use non-dairy milk.
s
1 pack soft tofu (530 g)
r
1 ripe banana
v
2 tsp vanilla
2
To your rice cooker: Add oats, cinnamon, and baking powder. If using, add the protein powder to the mixture and stir until fully incorporated.
q
3 cups quick oats
c
2 tsp cinnamon
b
2 tsp baking powder
s
2 scoops protein powder
3
Pour the blended tofu mixture into the dry ingredients and mix well.
4
Sprinkle frozen (or fresh) fruit on top. I used frozen raspberries.
f
½ cup frozen fruit (I used raspberries)
5
Optional topping: In a small bowl, mix the peanut butter and maple syrup. Add a bit of water to reach your desired consistency. Start with about 1/4 cup.
p
¼ cup peanut butter (optional, for the topping)
w
water (/4 cup to start)
6
Drizzle the topping over the mixture in the rice cooker.
7
Cook in your rice cooker on the "cake" setting if your rice cooker has one. Otherwise, use the "white" setting.
8
That's it! This made about 7 servings for me - enough to last a whole week.
