YOUR SOLIN GENERATED RECIPE
High-Protein Double Chocolate Brownie Baked Oats
Fluffy cocoa-infused oats baked with almond butter and dark chocolate for a rich, cake-like texture that satisfies every chocolate craving.
INGREDIENTS
0.33 cup rolled oats
0.8 scoop chocolate protein powder
0.5 cup liquid egg whites
0.25 cup plain non-fat Greek yogurt
0.5 cup grated zucchini
1 tbsp unsweetened cacao powder
1 tbsp almond butter
0.5 tsp baking powder
1 tsp dark chocolate chips
0.13 tsp sea salt
1 tsp vanilla extract
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or individual baking dish.
In a high-speed blender, combine the rolled oats, chocolate protein powder, liquid egg whites, Greek yogurt, cacao powder, almond butter, baking powder, sea salt, and vanilla extract.
Blend on high until the mixture is completely smooth and resembles a thin chocolate batter.
Place the grated zucchini in a paper towel or clean kitchen cloth and squeeze firmly to remove as much excess moisture as possible.
Stir the squeezed zucchini and half of the dark chocolate chips into the batter by hand until evenly distributed.
Pour the batter into the prepared baking dish and sprinkle the remaining dark chocolate chips over the top.
Bake for 25 to 30 minutes, or until the center is set and the edges begin to pull away from the sides of the dish.
Remove from the oven and let the brownie oats cool for at least 5 minutes to allow the texture to firm up before enjoying.