High-Protein Banana Vanilla Bean Cream Pie

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

High-Protein Banana Vanilla Bean Cream Pie

YOUR SOLIN GENERATED RECIPE

High-Protein Banana Vanilla Bean Cream Pie

Baked oat crust layered with a creamy vanilla bean Greek yogurt filling and sweet sliced bananas for a silky breakfast treat.

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NUTRITION

472kcal
Protein
55.3g
Fat
4.4g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup rolled oats

1 tsp maple syrup

1 tbsp water

1 cup non-fat Greek yogurt

1 scoop vanilla whey protein powder

0.5 tsp vanilla bean paste

0.5 medium banana

0.13 tsp sea salt

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small mixing bowl, combine the rolled oats, maple syrup, sea salt, and water, stirring until the mixture is well incorporated and slightly sticky.

  • 3

    Press the oat mixture firmly into the bottom of a small oven-safe ramekin or tart pan to form an even crust.

  • 4

    Bake the crust for 10-12 minutes until it is golden brown and toasted, then remove from the oven and let it cool completely.

  • 5

    While the crust cools, whisk together the Greek yogurt, vanilla protein powder, and vanilla bean paste in a separate bowl until the texture is completely smooth and aerated.

  • 6

    Slice the half banana into thin, even rounds.

  • 7

    Layer half of the banana slices over the bottom of the cooled oat crust to create a fruit base.

  • 8

    Pour the vanilla cream mixture over the bananas and use a spoon to smooth the top into an even layer.

  • 9

    Garnish the top with the remaining banana slices and refrigerate for at least 15 minutes to allow the filling to set before serving.

High-Protein Banana Vanilla Bean Cream Pie

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

High-Protein Banana Vanilla Bean Cream Pie

YOUR SOLIN GENERATED RECIPE

High-Protein Banana Vanilla Bean Cream Pie

Baked oat crust layered with a creamy vanilla bean Greek yogurt filling and sweet sliced bananas for a silky breakfast treat.

NUTRITION

472kcal
Protein
55.3g
Fat
4.4g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup rolled oats

1 tsp maple syrup

1 tbsp water

1 cup non-fat Greek yogurt

1 scoop vanilla whey protein powder

0.5 tsp vanilla bean paste

0.5 medium banana

0.13 tsp sea salt

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small mixing bowl, combine the rolled oats, maple syrup, sea salt, and water, stirring until the mixture is well incorporated and slightly sticky.

  • 3

    Press the oat mixture firmly into the bottom of a small oven-safe ramekin or tart pan to form an even crust.

  • 4

    Bake the crust for 10-12 minutes until it is golden brown and toasted, then remove from the oven and let it cool completely.

  • 5

    While the crust cools, whisk together the Greek yogurt, vanilla protein powder, and vanilla bean paste in a separate bowl until the texture is completely smooth and aerated.

  • 6

    Slice the half banana into thin, even rounds.

  • 7

    Layer half of the banana slices over the bottom of the cooled oat crust to create a fruit base.

  • 8

    Pour the vanilla cream mixture over the bananas and use a spoon to smooth the top into an even layer.

  • 9

    Garnish the top with the remaining banana slices and refrigerate for at least 15 minutes to allow the filling to set before serving.