YOUR SOLIN GENERATED RECIPE
Air Fryer Raspberry Oat Cake
Air-fried oat cake bursting with tart raspberries and creamy Greek yogurt for a fluffy, high-protein breakfast that feels like a decadent treat.
INGREDIENTS
0.5 cup Rolled oats
0.75 scoop Vanilla protein powder
0.5 cup Non-fat Greek yogurt
1 large Egg
0.5 cup Fresh raspberries
0.5 tsp Baking powder
0.25 tsp Ground cinnamon
0.25 tsp Vanilla extract
1 tsp Coconut oil
PREPARATION
Preheat your air fryer to 320°F (160°C).
In a small blender or food processor, pulse the rolled oats until they reach a coarse flour consistency.
In a medium mixing bowl, whisk together the egg, Greek yogurt, and vanilla extract until well combined and smooth.
Add the oat flour, vanilla protein powder, baking powder, and ground cinnamon to the wet ingredients, stirring until just incorporated.
Gently fold in half of the fresh raspberries, being careful not to crush them completely.
Lightly grease a 4-inch or 6-inch air-fryer-safe ramekin or small cake pan with the coconut oil.
Pour the batter into the prepared dish and press the remaining raspberries into the top.
Place the dish into the air fryer basket and cook for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool for 5 minutes before serving directly from the dish.