Creamy Chocolate Protein Baked Oats with Tangy Yogurt Swirl

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

Creamy Chocolate Protein Baked Oats with Tangy Yogurt Swirl

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Baked Oats with Tangy Yogurt Swirl

Enjoy a warm, comforting bowl of creamy chocolate baked oats boasting a rich texture and deep cocoa flavor, perfectly balanced with a tangy Greek yogurt swirl. This versatile dish makes for a hearty breakfast, a satisfying lunch, or a light dinner, bringing together wholesome oats, a boost of protein, and a hint of natural sweetness.

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NUTRITION

386kcal
Protein
40.6g
Fat
6.4g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 scoop Chocolate Protein Powder (30g)

1/2 cup Unsweetened Almond Milk (120g)

1 large Egg White (33g)

1 tbsp Cocoa Powder (5g)

1/2 cup Nonfat Greek Yogurt (120g)

1/2 tsp Baking Powder

1 tsp Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the rolled oats, chocolate protein powder, cocoa powder, baking powder, and vanilla extract.

  • 3

    Add the almond milk and egg white to the dry ingredients, stirring until just combined. The mixture should be slightly thick.

  • 4

    Pour the batter into the prepared baking dish, smoothing the top evenly.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges start to pull away and a toothpick inserted in the center comes out clean.

  • 6

    Once baked, remove from the oven and let it cool for about 5 minutes.

  • 7

    Gently swirl the nonfat Greek yogurt into the baked oats using a fork to create a marbled effect.

  • 8

    Serve warm and enjoy your creamy, chocolatey, protein-packed dish.

Creamy Chocolate Protein Baked Oats with Tangy Yogurt Swirl

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

Creamy Chocolate Protein Baked Oats with Tangy Yogurt Swirl

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Baked Oats with Tangy Yogurt Swirl

Enjoy a warm, comforting bowl of creamy chocolate baked oats boasting a rich texture and deep cocoa flavor, perfectly balanced with a tangy Greek yogurt swirl. This versatile dish makes for a hearty breakfast, a satisfying lunch, or a light dinner, bringing together wholesome oats, a boost of protein, and a hint of natural sweetness.

NUTRITION

386kcal
Protein
40.6g
Fat
6.4g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 scoop Chocolate Protein Powder (30g)

1/2 cup Unsweetened Almond Milk (120g)

1 large Egg White (33g)

1 tbsp Cocoa Powder (5g)

1/2 cup Nonfat Greek Yogurt (120g)

1/2 tsp Baking Powder

1 tsp Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the rolled oats, chocolate protein powder, cocoa powder, baking powder, and vanilla extract.

  • 3

    Add the almond milk and egg white to the dry ingredients, stirring until just combined. The mixture should be slightly thick.

  • 4

    Pour the batter into the prepared baking dish, smoothing the top evenly.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges start to pull away and a toothpick inserted in the center comes out clean.

  • 6

    Once baked, remove from the oven and let it cool for about 5 minutes.

  • 7

    Gently swirl the nonfat Greek yogurt into the baked oats using a fork to create a marbled effect.

  • 8

    Serve warm and enjoy your creamy, chocolatey, protein-packed dish.