YOUR SOLIN GENERATED RECIPE
Baked Chocolate Chip Protein Oats
Oven-baked rolled oats blended with creamy Greek yogurt and protein, featuring a molten dark chocolate center for a comforting, cake-like texture.
INGREDIENTS
0.5 cup rolled oats
0.75 scoop vanilla protein powder
0.5 cup nonfat Greek yogurt
2 large egg whites
0.25 cup unsweetened almond milk
1 tbsp dark chocolate chips
0.5 tsp baking powder
0.25 tsp sea salt
0.25 tsp ground cinnamon
0.5 tsp vanilla extract
PREPARATION
Preheat your oven to 350°F and lightly grease a standard 8-ounce oven-safe ramekin or small baking dish with a touch of coconut oil or avocado oil spray.
In a high-speed blender, combine the rolled oats, vanilla protein powder, nonfat Greek yogurt, egg whites, almond milk, baking powder, sea salt, cinnamon, and vanilla extract.
Blend on high for approximately 30 seconds until the mixture is completely smooth and resembles a thick pancake batter.
Pour the batter into the prepared ramekin, then gently fold in half of the dark chocolate chips using a small spoon.
Sprinkle the remaining dark chocolate chips over the top of the batter.
Place the ramekin in the oven and bake for 22 to 25 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
Allow the oats to cool for 5 minutes before serving to let the texture firm up into a fluffy, cake-like consistency.