INGREDIENTS

1 dl / 40 g / 0,4 cups whole rolled oats,
0.5 dl / 50 g / 0.2 cups milk
30 g / 1 egg white (can be replaced with 2 tbsp plain yogurt)
0.5 tsp baking powder
0.5 tsp cinnamon
2 tsp maple syrup
1 pinch of salt

1 tsp cinnamon
1 tsp maple syrup
2 tsp butter

pearl sugar

INSTRUCTIONS:

Into a blender, add the oats, milk, egg white, baking powder, cinnamon, maple syrup and salt. Blend until smooth.

Prepare the cinnamon butter by combining cinnamon, maple syrup, and butter in a bowl using a fork. Transfer the mixture to a small plastic bag, pressing it towards one corner, then cut a small hole in that corner.

Pour half of the batter into a ramekin. Using the prepared plastic bag, create a swirl on the batter with the cinnamon butter, then sprinkle pearl sugar on top. Pour the other half of the batter into the ramekin, make another cinnamon swirl, and sprinkle additional pearl sugar on top.

Bake in the oven at 180C/355F for about 25 minutes, or air fry at 170C/338F for about 17 minutes to save time!

Enjoy!

NOTES
I poured some milk on top after it had been baked, but that is completely optional!