Protein-Packed Cinnamon Oat Breakfast Cake

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

Protein-Packed Cinnamon Oat Breakfast Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Cinnamon Oat Breakfast Cake

Enjoy a versatile and hearty cake that brings together the warm spice of cinnamon, the wholesome goodness of oats, and the power of protein-rich ingredients. This moist and tender cake is perfect for breakfast, lunch, or dinner as a satisfying treat that fuels your day without sacrificing taste.

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NUTRITION

482kcal
Protein
48g
Fat
14.2g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

2 Large Eggs (~100g)

1/2 cup Nonfat Greek Yogurt (120g)

1 scoop Whey Protein Isolate (30g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Ground Cinnamon (2.6g)

1 tsp Baking Powder (4g)

1 tsp Vanilla Extract (4.2g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or line with parchment paper.

  • 2

    In a large mixing bowl, combine the rolled oats, whey protein isolate, baking powder, and ground cinnamon.

  • 3

    In a separate bowl, whisk together the eggs, nonfat Greek yogurt, unsweetened almond milk, and vanilla extract until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and mix until just combined. Allow the mixture to rest for 5 minutes so the oats can absorb the liquids.

  • 5

    Transfer the batter into the prepared pan, smoothing the top with a spatula.

  • 6

    Bake for 20-25 minutes or until the edges are golden and a toothpick inserted in the center comes out mostly clean.

  • 7

    Let the cake cool slightly before slicing. Enjoy warm or at room temperature as a satisfying, protein-rich treat.

Protein-Packed Cinnamon Oat Breakfast Cake

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

Protein-Packed Cinnamon Oat Breakfast Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Cinnamon Oat Breakfast Cake

Enjoy a versatile and hearty cake that brings together the warm spice of cinnamon, the wholesome goodness of oats, and the power of protein-rich ingredients. This moist and tender cake is perfect for breakfast, lunch, or dinner as a satisfying treat that fuels your day without sacrificing taste.

NUTRITION

482kcal
Protein
48g
Fat
14.2g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

2 Large Eggs (~100g)

1/2 cup Nonfat Greek Yogurt (120g)

1 scoop Whey Protein Isolate (30g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Ground Cinnamon (2.6g)

1 tsp Baking Powder (4g)

1 tsp Vanilla Extract (4.2g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or line with parchment paper.

  • 2

    In a large mixing bowl, combine the rolled oats, whey protein isolate, baking powder, and ground cinnamon.

  • 3

    In a separate bowl, whisk together the eggs, nonfat Greek yogurt, unsweetened almond milk, and vanilla extract until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and mix until just combined. Allow the mixture to rest for 5 minutes so the oats can absorb the liquids.

  • 5

    Transfer the batter into the prepared pan, smoothing the top with a spatula.

  • 6

    Bake for 20-25 minutes or until the edges are golden and a toothpick inserted in the center comes out mostly clean.

  • 7

    Let the cake cool slightly before slicing. Enjoy warm or at room temperature as a satisfying, protein-rich treat.