Name: Lemon Blueberry Cheesecake Crumble Bars
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Rolled oats; 0.13 cup Almond flour; 1 scoop Vanilla protein powder; 0.5 tbsp Honey; 0.75 cup Nonfat Greek yogurt; 1 large Egg; 1 cup Fresh blueberries; 1 tbsp Lemon zest; 2 tbsp Lemon juice; 0.25 tsp Sea salt; 0.5 tsp Vanilla extract

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

YOUR SOLIN GENERATED RECIPE

Lemon Blueberry Cheesecake Crumble Bars

Baked oat and almond crust topped with a velvety lemon Greek yogurt filling and bursting blueberries for a refreshing, protein-rich treat.

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NUTRITION

Protein

55.4g

Fat

16.0g

Carbs

60.5g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Rolled oats

0.13 cup Almond flour

1 scoop Vanilla protein powder

0.5 tbsp Honey

0.75 cup Nonfat Greek yogurt

1 large Egg

1 cup Fresh blueberries

1 tbsp Lemon zest

2 tbsp Lemon juice

0.25 tsp Sea salt

0.5 tsp Vanilla extract

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PREPARATION

1
Preheat your oven to 350°F and line a small square baking dish with parchment paper for easy removal.
2
In a medium bowl, combine the rolled oats, almond flour, 0.5 scoop of protein powder, sea salt, and honey until a crumbly dough forms.
3
Press two-thirds of the oat mixture firmly into the bottom of the prepared baking dish to create an even base layer.
4
In a separate bowl, whisk together the Greek yogurt, egg, remaining 1 scoop of protein powder, lemon zest, lemon juice, and vanilla extract until smooth.
5
Pour the creamy lemon filling over the crust and spread it evenly with a spatula.
6
Scatter the fresh blueberries over the filling and then sprinkle the remaining oat crumble on top.
7
Bake for 30-35 minutes until the center is set and the crumble topping is golden brown.
8
Allow the bars to cool completely in the refrigerator for at least 2 hours before slicing into squares.