YOUR SOLIN GENERATED RECIPE
Molten Chocolate Protein Baked Oats with Creamy Nut Butter Core
Indulge in a warm, gooey baked oat treat that surprises with a creamy nut butter center and a rich chocolate twist. This nutrient-packed dish delivers a balance of hearty oats, smooth protein, and the decadence of nut butter, all baked to create molten pockets of flavor.
INGREDIENTS
40 grams Rolled Oats
30 grams Chocolate Protein Powder
2 large Egg Whites
0.5 cup Unsweetened Almond Milk
1 tablespoon Unsweetened Cocoa Powder
1 tablespoon Creamy Almond Butter
1 teaspoon Maple Syrup
1 teaspoon Vanilla Extract
0.5 teaspoon Baking Powder
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or oven-safe ramekin.
In a bowl, mix the rolled oats, chocolate protein powder, cocoa powder, and baking powder.
In a separate bowl, whisk together the egg whites, almond milk, vanilla extract, and maple syrup until well combined.
Pour the wet ingredients into the dry ingredients and stir until just incorporated, being careful not to overmix.
Transfer the mixture into the prepared baking dish, forming an even layer.
Place dollops of almond butter evenly in the center of the oat mixture, gently pressing them slightly so they are partially submerged.
Bake in the preheated oven for 18-22 minutes until the edges are set and a molten core is revealed when cutting into the center.
Remove from the oven and let it cool for a couple of minutes before serving to allow the flavors to meld.