Part 2 of the oatmeal donut series, recreating a Boston cream donut using vanilla pudding for the cream filling. This healthy take on a classic donut is a highly recommended recipe.
Preheat oven to 375F. Mix together all the baked oats ingredients. Pour most of the mixture (save 1 tbsp for later) into a greased ramekin and bake for 18 minutes. In the meantime, prepare your cream filling (using 1/2 serving of instant vanilla pudding mix, or a mix of yogurt, maple syrup, vanilla extract, and vanilla protein powder). After 18 minutes, take out your oats and shape a hole into the baked oats. Pour your cream into the hole and top with the last bit of your baked oats mixture. Set your oven to broil and bake for 5 minutes. While you wait, prepare your chocolate topping by slowly adding 1-2 tbsp milk to the 2 tbsp cocoa powder and 1 tbsp powdered sugar until an icing is formed. When oats are done, top with chocolate icing and enjoy!
