YOUR SOLIN GENERATED RECIPE
Baked Protein Oatmeal with Chocolate Chip Cookie Dough Swirl
Enjoy a power-packed twist on traditional baked oatmeal that combines hearty rolled oats, smooth chocolate protein powder, and light egg whites, all brought together with a luscious swirl of chocolate chip cookie dough. This dish delivers a delightful balance of textures and flavors—warm, custardy oatmeal accented by pockets of sweet, indulgent cookie dough—perfect for fueling your day and satisfying your taste buds.
INGREDIENTS
0.5 cup Rolled Oats (40g)
1 scoop Chocolate Protein Powder (30g)
3 large Egg Whites (100g)
0.5 cup Unsweetened Almond Milk (120g)
0.25 cup Nonfat Greek Yogurt (60g)
1 tablespoon Chocolate Chip Cookie Dough (15g)
1 teaspoon Vanilla Extract (5g)
0.5 teaspoon Baking Powder (2g)
0.5 teaspoon Cinnamon (1.3g)
Pinch of Salt (0.5g)
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish.
In a mixing bowl, combine the rolled oats, chocolate protein powder, baking powder, cinnamon, and a pinch of salt.
Whisk together the egg whites, unsweetened almond milk, nonfat Greek yogurt, and vanilla extract in a separate bowl until smooth.
Pour the wet ingredients into the dry mixture and stir until just combined.
Gently fold in the chocolate chip cookie dough by drizzling it over the batter and lightly swirling with a knife to create a marbled effect.
Transfer the mixture into the prepared baking dish, smoothing the top.
Bake in the preheated oven for 20-25 minutes or until the oatmeal has set and a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving. Enjoy warm for the best flavor and texture.