Name: Pumpkin Coconut Yogurt Baked Oat Flour Dessert
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Kent pumpkin; 1 cup Greek yogurt; 2 large eggs; 0.33 cup oat flour; 0 tbsp shredded coconut; 1 tsp baking powder; 1 tsp ground cinnamon; 1 tsp vanilla extract; 2 tbsp monk fruit sweetener; 0.25 tsp sea salt

Pumpkin Coconut Yogurt Baked Oat Flour Dessert

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

YOUR SOLIN GENERATED RECIPE

Pumpkin Coconut Yogurt Baked Oat Flour Dessert

Oat flour and Kent pumpkin baked into a moist, golden cake infused with creamy Greek yogurt and topped with toasted coconut.

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NUTRITION

Protein

38.9g

Fat

27.7g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Kent pumpkin

1 cup Greek yogurt

2 large eggs

0.33 cup oat flour

0 tbsp shredded coconut

1 tsp baking powder

1 tsp ground cinnamon

1 tsp vanilla extract

2 tbsp monk fruit sweetener

0.25 tsp sea salt

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PREPARATION

1
Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, whisk together the eggs, Greek yogurt, mashed Kent pumpkin, and vanilla extract until the mixture is completely smooth.
3
Stir in the monk fruit sweetener and ground cinnamon until well incorporated.
4
Gently fold in the oat flour, baking powder, and sea salt, stirring until no dry streaks remain.
5
Pour the batter into the prepared baking dish and use a spatula to smooth the top into an even layer.
6
Sprinkle the shredded coconut evenly over the surface of the batter.
7
Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
8
Remove from the oven and allow the dessert to cool completely in the pan before slicing into 10 even portions.