YOUR SOLIN GENERATED RECIPE
Toasted oat and walnut clusters baked until golden, served over a creamy protein-packed yogurt base with juicy burst berries.
INGREDIENTS
0.25 cup rolled oats
0.25 oz walnuts
1 tbsp hemp seeds
0.5 tbsp maple syrup
0.25 tsp cinnamon
1 cup non-fat Greek yogurt
0.75 scoop vanilla protein powder
0.5 cup mixed berries
0.13 tsp sea salt
PREPARATION
Preheat your oven to 325°F (165°C) and line a small baking sheet with parchment paper.
In a mixing bowl, combine the rolled oats, crushed walnuts, hemp seeds, maple syrup, cinnamon, and sea salt until everything is evenly coated.
Spread the granola mixture in a thin, even layer on the prepared baking sheet.
Bake for 10 to 12 minutes, stirring once halfway through, until the clusters are fragrant and golden brown.
While the granola is toasting, whisk the Greek yogurt and vanilla protein powder together in a bowl until the texture is completely smooth and creamy.
Remove the granola from the oven and let it sit for 2 minutes to allow the clusters to crisp up as they cool.
Top the protein-rich yogurt base with the warm granola clusters and the fresh mixed berries before serving.