For the Oats:

½ cup certified gluten-free oats

½ tsp baking powder

¼ tsp vanilla extract

⅛ tsp almond extract

⅓ cup almond milk (or any plant-based milk)

1 scoop vanilla protein powder

1 ripe banana

1 egg

Sprinkles (for folding in and topping)

For the Topping:

⅓ cup Greek yogurt (or coconut yogurt for dairy-free option)

1 tsp honey, maple syrup, or powdered sugar

Sprinkles

1 gluten-free white cookie, crushed (optional)

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Preheat your oven to 350°F (175°C) and lightly grease a small casserole dish or ramekin.
In a high-powered blender, grind oats into a fine flour.
Add banana, egg, milk, protein powder, baking powder, and extracts. Blend until smooth.
Fold in some sprinkles by hand.
Pour mixture into the prepared dish and bake for 20–25 minutes, or until edges are lightly golden.
While baking, mix Greek yogurt with honey or sweetener of choice.
Remove baked oats from oven and let cool slightly. Top with yogurt glaze, sprinkles, and crushed cookie. Serve warm.

Swap the protein powder to match your dietary preferences.
For extra festive oats, add more sprinkles on top after baking.
Can be made in an air fryer at 400°F (200°C) for 8 minutes using an oven-safe dish.
Store leftovers in the refrigerator for up to 3 days; reheat before serving.