Baked Oat Shortcakes with Fresh Strawberries and Creamy Greek Yogurt

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

Baked Oat Shortcakes with Fresh Strawberries and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Baked Oat Shortcakes with Fresh Strawberries and Creamy Greek Yogurt

Enjoy a wholesome twist on the classic shortcake dessert transformed into a nourishing meal. These baked oat shortcakes are crisp on the edges and tender inside, perfectly paired with a vibrant layer of fresh strawberries and a dollop of creamy Greek yogurt for a satisfying blend of textures and flavors.

Try 3 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
32.2g
Fat
9.5g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

40g Rolled Oats

1 Egg

50ml Unsweetened Almond Milk

200g Nonfat Greek Yogurt

100g Fresh Strawberries

0.5 tsp Baking Powder

0.5 tsp Vanilla Extract

1 pinch Salt

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or ramekins.

  • 2

    In a mixing bowl, combine 40g rolled oats, 0.5 tsp baking powder, and a pinch of salt.

  • 3

    Add 1 egg, 50ml unsweetened almond milk, and 0.5 tsp vanilla extract to the dry ingredients. Stir until well combined to form a slightly thick batter.

  • 4

    Spoon the oat batter into the prepared dish or distribute evenly among ramekins, smoothing the top with the back of a spoon.

  • 5

    Bake in the preheated oven for about 15-18 minutes, or until the shortcakes are set and lightly golden on top.

  • 6

    While the shortcakes are baking, prepare the topping by slicing 100g fresh strawberries.

  • 7

    Once baked, let the oat shortcakes cool slightly. Top each with a generous dollop of 200g nonfat Greek yogurt and layer with fresh strawberry slices.

  • 8

    Serve immediately and enjoy your nutritious treat!

Baked Oat Shortcakes with Fresh Strawberries and Creamy Greek Yogurt

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

Baked Oat Shortcakes with Fresh Strawberries and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Baked Oat Shortcakes with Fresh Strawberries and Creamy Greek Yogurt

Enjoy a wholesome twist on the classic shortcake dessert transformed into a nourishing meal. These baked oat shortcakes are crisp on the edges and tender inside, perfectly paired with a vibrant layer of fresh strawberries and a dollop of creamy Greek yogurt for a satisfying blend of textures and flavors.

NUTRITION

391kcal
Protein
32.2g
Fat
9.5g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

40g Rolled Oats

1 Egg

50ml Unsweetened Almond Milk

200g Nonfat Greek Yogurt

100g Fresh Strawberries

0.5 tsp Baking Powder

0.5 tsp Vanilla Extract

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small baking dish or ramekins.

  • 2

    In a mixing bowl, combine 40g rolled oats, 0.5 tsp baking powder, and a pinch of salt.

  • 3

    Add 1 egg, 50ml unsweetened almond milk, and 0.5 tsp vanilla extract to the dry ingredients. Stir until well combined to form a slightly thick batter.

  • 4

    Spoon the oat batter into the prepared dish or distribute evenly among ramekins, smoothing the top with the back of a spoon.

  • 5

    Bake in the preheated oven for about 15-18 minutes, or until the shortcakes are set and lightly golden on top.

  • 6

    While the shortcakes are baking, prepare the topping by slicing 100g fresh strawberries.

  • 7

    Once baked, let the oat shortcakes cool slightly. Top each with a generous dollop of 200g nonfat Greek yogurt and layer with fresh strawberry slices.

  • 8

    Serve immediately and enjoy your nutritious treat!