Lightened-Up Date and Oat Breakfast Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Date and Oat Breakfast Cake

YOUR SOLIN GENERATED RECIPE

Lightened-Up Date and Oat Breakfast Cake

Enjoy a nourishing slice of this Lightened-Up Date and Oat Breakfast Cake that combines wholesome oats, egg whites, creamy Greek yogurt, natural sweetness from dates, and a boost of protein from whey isolate. This versatile cake is perfect for breakfast, lunch, or dinner when you need a balanced meal with plenty of protein and just the right amount of natural sweetness.

Try 7 days free, then $12.99 / mo.

NUTRITION

438kcal
Protein
50.6g
Fat
3.7g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats (30g)

3 large Egg Whites (approx. 100g)

1/2 cup Nonfat Greek Yogurt (125g)

2 Pitted Dates (40g total), chopped

1 scoop Whey Protein Isolate (30g)

1/4 cup Unsweetened Almond Milk (60ml)

1/2 teaspoon Vanilla Extract

1/2 teaspoon Baking Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or cake pan.

  • 2

    In a large mixing bowl, combine the rolled oats, egg whites, nonfat Greek yogurt, and whey protein isolate. Mix until well incorporated.

  • 3

    Fold in the chopped dates, unsweetened almond milk, vanilla extract, and baking powder until the batter is smooth and all ingredients are evenly distributed.

  • 4

    Pour the batter into the prepared baking dish, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the cake is set and lightly golden on top.

  • 6

    Remove from the oven and let it cool for a few minutes before slicing and serving. Enjoy warm or at room temperature as a versatile meal for breakfast, lunch, or dinner.

Lightened-Up Date and Oat Breakfast Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Date and Oat Breakfast Cake

YOUR SOLIN GENERATED RECIPE

Lightened-Up Date and Oat Breakfast Cake

Enjoy a nourishing slice of this Lightened-Up Date and Oat Breakfast Cake that combines wholesome oats, egg whites, creamy Greek yogurt, natural sweetness from dates, and a boost of protein from whey isolate. This versatile cake is perfect for breakfast, lunch, or dinner when you need a balanced meal with plenty of protein and just the right amount of natural sweetness.

NUTRITION

438kcal
Protein
50.6g
Fat
3.7g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats (30g)

3 large Egg Whites (approx. 100g)

1/2 cup Nonfat Greek Yogurt (125g)

2 Pitted Dates (40g total), chopped

1 scoop Whey Protein Isolate (30g)

1/4 cup Unsweetened Almond Milk (60ml)

1/2 teaspoon Vanilla Extract

1/2 teaspoon Baking Powder

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or cake pan.

  • 2

    In a large mixing bowl, combine the rolled oats, egg whites, nonfat Greek yogurt, and whey protein isolate. Mix until well incorporated.

  • 3

    Fold in the chopped dates, unsweetened almond milk, vanilla extract, and baking powder until the batter is smooth and all ingredients are evenly distributed.

  • 4

    Pour the batter into the prepared baking dish, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the cake is set and lightly golden on top.

  • 6

    Remove from the oven and let it cool for a few minutes before slicing and serving. Enjoy warm or at room temperature as a versatile meal for breakfast, lunch, or dinner.