Oat milk (warm — bloom)25g
WPI — Nutricost93g
Salt2g
Egg yolk51g
Vanilla extract4g
Prune purée8g
Applesauce31g
Sour cream27g
Tapioca flour12g
Baking powder4.5g
Cream of tartar2.5g
Baking soda1g
Cocoa powder (bloom)5g
Oat milk (cold)134g
Rolled oats20g
Whole egg26g
Honey (local ATX)26g
Apple cider vinegar2g
Avocado oil27g
Greek yogurt — HEB Nonfat (fold-in)123g
Oat flour69g
Potato starch8g
Greek yogurt (reserved)15g
Freeze-dried strawberry powder5g
Milk chocolate chips85g
Freeze-dried strawberries (rough-chopped)40g
01🍓Cocoa Bloom
Lighter cocoa than Mocha bloom.
25g Oat milk (warm) · 5g Cocoa powder
- Heat 25g oat milk until very hot (not boiling). Whisk in 5g cocoa powder until fully dissolved.
- Set aside to cool to warm/neutral before adding to batter.
02❄️Cold Protein Hydration — Rest 10–12 min
134g Oat milk (cold) · 93g WPI (Nutricost) · 20g Rolled oats · 2g Salt
- Whisk 134g cold oat milk + 93g WPI + 2g salt until fully smooth.
- Fold in 20g rolled oats.
- Rest 10–12 min. Do not skip.
03🥄Aeration Whip
Separate egg white from whole egg — reserve white for Step 06.
26g Whole egg (yolk only) · 51g Egg yolk · 26g Honey · 4g Vanilla · 2g ACV · 8g Prune purée · 27g Avocado oil · 31g Applesauce
- Separate white from 26g whole egg. Set white aside for Step 06.
- Whisk egg yolk (51g) + yolk from whole egg, honey (26g), vanilla (4g), ACV (2g), prune purée (8g) for 60 seconds.
- Stream in avocado oil (27g) while whisking to emulsify.
- Whisk in cooled bloom. Fold in applesauce (31g).
04🥣Cream & Moisture
123g Greek yogurt — HEB Nonfat (fold-in) · 27g Sour cream
- Add aeration whip to hydrated oat/protein bowl.
- Fold in Greek yogurt (123g) and sour cream (27g) until smooth. Do not whip — fold only.
05🌾Dry Structure Blend
⚠️ Strawberry powder goes in dry blend — it is NOT a mix-in.
69g Oat flour · 12g Tapioca flour · 8g Potato starch · 4.5g Baking powder · 1g Baking soda · 2.5g Cream of tartar · 5g Freeze-dried strawberry powder
- Whisk all dry ingredients including strawberry powder until fully combined.
- Fold gently into batter in two passes.
- Fold in reserved 15g Greek yogurt last.
06🍳Egg White Fold ← NEW
Critical for fluffiness — do not skip. Fold immediately before portioning.
~15–17g Reserved egg white (from Step 03)
- Whip reserved egg white to soft peaks — 60–90 sec with hand mixer.
- Fold very gently into batter using rubber spatula. 3–4 large folding motions only.
- Do not overmix. Batter should look slightly lighter and airier.
07🍓Final Additions & Mix-Ins
Milk chocolate (not dark) keeps flavor balanced.
15g Greek yogurt (reserved) · 85g Milk chocolate chips · 40g Freeze-dried strawberries (rough-chopped)
- Fold reserved Greek yogurt (15g) into batter.
- Fold in milk chocolate chips (85g) and freeze-dried strawberries (40g). Do not overmix.
🔥 Bake Protocol — BOV900 Convection
Phase 1 — Dome Set
360°F
3 minutes · Convection
Phase 2 — Controlled Bake
340°F
15–17 minutes · Convection
- Portion 140g into tulip cups. Split across 2 tins of 6 for batches greater than 12.
- Chill uncovered 20–25 min.
- Phase 1 — Dome set: 360°F convection · 3 min.
- Phase 2 — Controlled bake: 340°F convection · 15–17 min.
- Rotate tin 180° at 8 min into Phase 2.
- Pull at 200–205°F internal temp.
- Rest in muffin tin 5 min. Cool on wire rack.