Starbucks Copycat Caramel Macchiato Protein Bowl

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

Starbucks Copycat Caramel Macchiato Protein Bowl

YOUR SOLIN GENERATED RECIPE

Starbucks Copycat Caramel Macchiato Protein Bowl

Chilled oats and Greek yogurt swirled with robust espresso and a silky date-caramel drizzle for a decadent, coffee-shop inspired breakfast.

Try 7 days free, then $12.99 / mo.

NUTRITION

443kcal
Protein
53.2g
Fat
4.5g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek yogurt

1 scoop vanilla protein powder

0.33 cup rolled oats

2 fl oz oz brewed espresso

1 tbsp date syrup

0.5 tsp vanilla extract

0.13 tsp sea salt

1 tsp chia seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Whisk the Greek yogurt, vanilla protein powder, and vanilla extract in a bowl until the texture is smooth and velvety.

  • 2

    Fold in the rolled oats and chia seeds until they are evenly distributed throughout the yogurt base.

  • 3

    Pour the brewed espresso over the mixture, using a spoon to gently swirl it in for a marbled appearance.

  • 4

    Drizzle the date syrup over the top in a crosshatch pattern and finish with a pinch of sea salt.

  • 5

    Serve immediately or refrigerate for at least 2 hours to allow the oats to soften into a thick pudding.

Starbucks Copycat Caramel Macchiato Protein Bowl

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

Starbucks Copycat Caramel Macchiato Protein Bowl

YOUR SOLIN GENERATED RECIPE

Starbucks Copycat Caramel Macchiato Protein Bowl

Chilled oats and Greek yogurt swirled with robust espresso and a silky date-caramel drizzle for a decadent, coffee-shop inspired breakfast.

NUTRITION

443kcal
Protein
53.2g
Fat
4.5g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek yogurt

1 scoop vanilla protein powder

0.33 cup rolled oats

2 fl oz oz brewed espresso

1 tbsp date syrup

0.5 tsp vanilla extract

0.13 tsp sea salt

1 tsp chia seeds

PREPARATION

  • 1

    Whisk the Greek yogurt, vanilla protein powder, and vanilla extract in a bowl until the texture is smooth and velvety.

  • 2

    Fold in the rolled oats and chia seeds until they are evenly distributed throughout the yogurt base.

  • 3

    Pour the brewed espresso over the mixture, using a spoon to gently swirl it in for a marbled appearance.

  • 4

    Drizzle the date syrup over the top in a crosshatch pattern and finish with a pinch of sea salt.

  • 5

    Serve immediately or refrigerate for at least 2 hours to allow the oats to soften into a thick pudding.