Name: Pumpkin Peanut Butter Yogurt Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Kent pumpkin; 0.75 cup Greek yogurt; 2 large Eggs; 0.33 cup Oat flour; 1 tbsp Shredded coconut; 1 tsp Stevia; 1 tsp Vanilla extract; 1 tbsp Peanut butter; 0.25 tsp Sea salt; 0.5 tsp Ground cinnamon

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

YOUR SOLIN GENERATED RECIPE

Pumpkin Peanut Butter Yogurt Bake

Oven-baked pumpkin and Greek yogurt cake infused with creamy peanut butter for a velvety texture and a comforting, nutty finish.

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NUTRITION

Protein

39.8g

Fat

24.0g

Carbs

56.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Kent pumpkin

0.75 cup Greek yogurt

2 large Eggs

0.33 cup Oat flour

1 tbsp Shredded coconut

1 tsp Stevia

1 tsp Vanilla extract

1 tbsp Peanut butter

0.25 tsp Sea salt

0.5 tsp Ground cinnamon

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PREPARATION

1
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe baking dish with a touch of coconut oil.
2
In a medium mixing bowl, combine the mashed Kent pumpkin, Greek yogurt, eggs, stevia, and vanilla extract, whisking until the mixture is completely smooth.
3
Add the oat flour, sea salt, and ground cinnamon to the wet ingredients, stirring gently until just combined.
4
Pour the batter into the prepared baking dish and spread it into an even layer.
5
Warm the peanut butter slightly so it is pourable, then drizzle it over the top of the batter and use a knife to swirl it through.
6
Sprinkle the shredded coconut evenly over the surface.
7
Bake for 25 to 30 minutes, or until the center is set and the edges are slightly golden.
8
Allow the bake to cool for at least 10 minutes before serving to let the flavors meld and the texture firm up.