Vanilla Protein Baked Oats with Creamy Cashew Custard and Dark Chocolate Drizzle

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

Vanilla Protein Baked Oats with Creamy Cashew Custard and Dark Chocolate Drizzle

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Baked Oats with Creamy Cashew Custard and Dark Chocolate Drizzle

Enjoy a warm, comforting bowl of vanilla-infused protein baked oats layered with a velvety cashew custard and topped with a delicate dark chocolate drizzle. This dish offers a perfect balance of creamy textures, nutty flavors, and a subtle sweetness, making it an energizing meal any time of the day.

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NUTRITION

507kcal
Protein
35.2g
Fat
21.5g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

40g Rolled Oats

1 scoop Vanilla Protein Powder (~30g)

100ml Unsweetened Almond Milk

30g Soaked Cashews

10g Dark Chocolate (70% cocoa)

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C).

  • 2

    In a mixing bowl, combine the rolled oats, vanilla protein powder, and unsweetened almond milk. Stir in 1/2 teaspoon of vanilla extract from the measured amount for additional flavor.

  • 3

    Pour the mixture into a lightly greased small baking dish or ramekin. Bake for 20-25 minutes or until the oats are set and slightly golden on top.

  • 4

    Meanwhile, prepare the creamy cashew custard by blending the soaked cashews with the remaining 1/2 teaspoon of vanilla extract and a small splash of water until smooth and creamy. Adjust water quantity to achieve a custard-like consistency.

  • 5

    Once baked, remove the oats from the oven and let it cool slightly before drizzling with melted dark chocolate. For the drizzle, gently melt the dark chocolate in a microwave or over a double boiler and then evenly drizzle on top.

  • 6

    Serve warm and enjoy this satisfying blend of protein-packed oats with a luscious, nutty custard and a hint of rich chocolate.

Vanilla Protein Baked Oats with Creamy Cashew Custard and Dark Chocolate Drizzle

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

Vanilla Protein Baked Oats with Creamy Cashew Custard and Dark Chocolate Drizzle

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Baked Oats with Creamy Cashew Custard and Dark Chocolate Drizzle

Enjoy a warm, comforting bowl of vanilla-infused protein baked oats layered with a velvety cashew custard and topped with a delicate dark chocolate drizzle. This dish offers a perfect balance of creamy textures, nutty flavors, and a subtle sweetness, making it an energizing meal any time of the day.

NUTRITION

507kcal
Protein
35.2g
Fat
21.5g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

40g Rolled Oats

1 scoop Vanilla Protein Powder (~30g)

100ml Unsweetened Almond Milk

30g Soaked Cashews

10g Dark Chocolate (70% cocoa)

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C).

  • 2

    In a mixing bowl, combine the rolled oats, vanilla protein powder, and unsweetened almond milk. Stir in 1/2 teaspoon of vanilla extract from the measured amount for additional flavor.

  • 3

    Pour the mixture into a lightly greased small baking dish or ramekin. Bake for 20-25 minutes or until the oats are set and slightly golden on top.

  • 4

    Meanwhile, prepare the creamy cashew custard by blending the soaked cashews with the remaining 1/2 teaspoon of vanilla extract and a small splash of water until smooth and creamy. Adjust water quantity to achieve a custard-like consistency.

  • 5

    Once baked, remove the oats from the oven and let it cool slightly before drizzling with melted dark chocolate. For the drizzle, gently melt the dark chocolate in a microwave or over a double boiler and then evenly drizzle on top.

  • 6

    Serve warm and enjoy this satisfying blend of protein-packed oats with a luscious, nutty custard and a hint of rich chocolate.