Air Fryer Protein Milk Tart Pots

Oat Crust:
1 cup rolled oats
½ cup almond flour
1 tbsp maple syrup
2 tbsp melted coconut oil
Pinch of salt

Protein Milk Tart Filling:
⁠1 scoop vanilla protein powder
1 cup unsweetened almond milk
2 tbsp cornflour
2 tbsp maple syrup
⁠½ tsp vanilla extract
1 tsp ground cinnamon

1.⁠ ⁠Blend oats into a coarse flour and combine with almond flour, maple syrup, coconut oil, and salt
2.⁠ ⁠Press into 4 small ramekins or dessert pots
3.⁠ ⁠Air fry at 160°C for 5-6 minutes until lightly golden
4.⁠ ⁠Whisk together almond milk, protein powder, cornflour, maple syrup, vanilla, and cinnamon in a saucepan
5.⁠ ⁠Cook over medium heat, stirring continuously until thick and creamy
6.⁠ ⁠Spoon filling into the cooled oat crusts
7.⁠ ⁠Air fry for 3-4 minutes at 150°C to lightly set
8.⁠ ⁠Chill for 30 minutes and dust generously with cinnamon before serving