Serves 6

Ingredients:

Base Batter

• 2 cups (160g) rolled oats
• 1½ cups (375g) low-fat cottage cheese
• 2 large eggs
• ¾ cup (180ml) unsweetened almond milk
• 1–2 tbsp honey or maple syrup (adjust to taste)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• Pinch of salt

Add-Ins & Swirl

• 4 tbsp Biscoff Crunchy Spread (softened for swirling)
• ⅓ cup (50g) dark chocolate chips

Instructions:

1. Preheat Oven
   Preheat to 170°C fan (or 190°C conventional).
   Lightly grease or line a 9×9 inch square dish or 6 muffin tins/ramekins.
2. Make the Batter
   In a blender, combine:
   • Rolled oats
   • Cottage cheese
   • Eggs
   • Almond milk
   • Honey or maple syrup
   • Vanilla
   • Baking powder
   • Baking soda
   • Cinnamon
   • Salt
     Blend until smooth (30–60 seconds).
3. Add Chocolate Chips
   Pour blended batter into a bowl and fold in the dark chocolate chips.
4. Swirl in Crunchy Biscoff
   • Soften Biscoff Crunchy Spread in the microwave (10–15 sec).
   • Pour half of the batter into the dish.
   • Drop in 2 tbsp Biscoff spread across the surface.
   • Add the remaining batter on top, then swirl in the final 2 tbsp Biscoff.
   • Use a skewer or knife to gently swirl into ribbons (don’t overmix).
5. Bake
   Bake for 20–25 minutes, or until the top is golden and the center is set.
   For muffins, check at 18–20 minutes.
6. Cool & Serve
   Let cool slightly. Slice and enjoy warm.
   Optional toppings:
   • More Biscoff
   • Greek yogurt
   • Crushed Biscoff cookies
   • Extra chocolate chips