Chocolate Protein Baked Oatmeal Cake with Raspberry Swirl

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

Chocolate Protein Baked Oatmeal Cake with Raspberry Swirl

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Baked Oatmeal Cake with Raspberry Swirl

Dive into a delightful Chocolate Protein Baked Oatmeal Cake accentuated by a vibrant raspberry swirl. This versatile dish combines hearty rolled oats, rich chocolate protein powder, and a blend of natural ingredients into a moist cake perfect for any meal. Enjoy a balanced blend of textures and a burst of tangy raspberry incorporated throughout, making every bite a nutritious and indulgent experience.

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NUTRITION

427kcal
Protein
36.3g
Fat
11.8g
Carbs
48.9g

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 (50g)

1/2 medium Banana, mashed (50g)

1 tbsp Unsweetened Cocoa Powder (5g)

1/3 cup Fresh Raspberries, lightly mashed (30g)

1/2 tsp Baking Powder

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PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the rolled oats, chocolate protein powder, cocoa powder, and baking powder.

  • 3

    In a separate bowl, whisk together the almond milk, egg, and mashed banana until well incorporated.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.

  • 5

    Gently fold in half of the mashed raspberries into the batter to create pockets of flavor.

  • 6

    Pour the batter into the prepared baking pan, then drizzle the remaining raspberries on top and use a knife to lightly swirl them into the batter.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean.

  • 8

    Allow the cake to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Chocolate Protein Baked Oatmeal Cake with Raspberry Swirl

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

Chocolate Protein Baked Oatmeal Cake with Raspberry Swirl

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Baked Oatmeal Cake with Raspberry Swirl

Dive into a delightful Chocolate Protein Baked Oatmeal Cake accentuated by a vibrant raspberry swirl. This versatile dish combines hearty rolled oats, rich chocolate protein powder, and a blend of natural ingredients into a moist cake perfect for any meal. Enjoy a balanced blend of textures and a burst of tangy raspberry incorporated throughout, making every bite a nutritious and indulgent experience.

NUTRITION

427kcal
Protein
36.3g
Fat
11.8g
Carbs
48.9g

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 (50g)

1/2 medium Banana, mashed (50g)

1 tbsp Unsweetened Cocoa Powder (5g)

1/3 cup Fresh Raspberries, lightly mashed (30g)

1/2 tsp Baking Powder

PREPARATION

  • 1

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

  • 2

    In a large bowl, combine the rolled oats, chocolate protein powder, cocoa powder, and baking powder.

  • 3

    In a separate bowl, whisk together the almond milk, egg, and mashed banana until well incorporated.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.

  • 5

    Gently fold in half of the mashed raspberries into the batter to create pockets of flavor.

  • 6

    Pour the batter into the prepared baking pan, then drizzle the remaining raspberries on top and use a knife to lightly swirl them into the batter.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean.

  • 8

    Allow the cake to cool slightly before slicing and serving. Enjoy warm or at room temperature.