Servings: 2

1 ½ cups quick cooking oats 1 ½ cups quick cooking oats
1 banana 1 banana
1 cup almond milk 1 cup almond milk
1 scoop vanilla protein powder 1 scoop vanilla protein powder
Nutmeg, to taste Nutmeg, to taste
1 teaspoon cinnamon 1 teaspoon cinnamon
1 teaspoon sugar 1 teaspoon sugar
2 tbsp tablespoons raspberry preserves 2 tbsp tablespoons raspberry preserves

Add everything but the cinnamon, sugar, and preserves to a blender and blend until smooth.
Split between two ramekins.
Put 1 tablespoon of preserves in the center of each dish and sprinkle cinnamon and sugar over the top.
Bake at 350°F for 20 minutes.

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