IsoJect-Oatmeal Chocolate Pudding Cakes

You better be hungry for this treat, because it's a hearty one! These IsoJect-Oatmeal Chocolate Pudding Cakes were invented by one of our very own Evogen Ambassadors, Mark Blackshear.

Not only do these have a ton of protein, but they're a pretty high calorie snack if you get carried away and eat the whole batch (moderation!).

Fun Fact: This recipe was originally intended for National Chocolate Pudding Day (June 26th). Now, everyday can be chocolate pudding day, yum!

Macros: 595 cal 57c/22f/62p

Ingredients:

2 Scoops of IsoJect Chocolate Peanut Butter Protein

1 cup Old Fashioned Oats

1 cup Water

1 tbsp. Flax Seed

3 packets of Sweetener (Stevia or Splenda)

1 tsp. Coconut Oil

Instructions:

1. In a large, microwave-safe mixing bowl, microwave the Old Fashioned Oats in the cup of water for 1 minute.

2.  After the Oatmeal has finished cooking, stir in the IsoJect, Flax Seed and Sweetener of your choice. Now you have your raw pudding mix.

3. Next, place a large sauce pan on the stove top over medium heat. Add a few drops of coconut oil to prevent sticking.

4. Spoon your pudding mixture into pan. You should be able to fit 5-8 small cakes of pudding in the pan. Let them cook for 1 minute on each side over medium heat.

5. You may use the remaining pudding mixture to frost the cooked mini cakes. Enjoy!

Related Recipe: IsoJect Protein Chocolate Pudding Pops