YOUR SOLIN GENERATED RECIPE
Strawberry Shortcake Baked Oats
Hearty oats blended with vanilla protein and baked until fluffy, topped with a dollop of creamy Greek yogurt and vibrant, juicy strawberries.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup nonfat plain Greek yogurt
1 large egg
0.25 cup unsweetened almond milk
0.5 cup fresh strawberries
0.5 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or baking dish with a touch of coconut oil.
In a high-speed blender, combine the rolled oats, vanilla protein powder, 0.25 cup of the Greek yogurt, the egg, almond milk, baking powder, vanilla extract, and sea salt.
Blend the mixture on high for about 30 seconds until the batter is completely smooth and resembles a thick pancake batter.
Dice half of the fresh strawberries into small pieces and gently fold them into the oat batter by hand.
Pour the batter into the prepared ramekin and bake for 22-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the oats to cool for 5 minutes, then top with the remaining 0.25 cup of Greek yogurt and the rest of the strawberries, sliced, for a fresh finish.