Baked Almond-Oat Breakfast Rings with Maple Glaze

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

Baked Almond-Oat Breakfast Rings with Maple Glaze

YOUR SOLIN GENERATED RECIPE

Baked Almond-Oat Breakfast Rings with Maple Glaze

Delight in these warm, baked breakfast rings that combine the nutty richness of almond flour and hearty oats with a boost of protein from whey. Enhanced with a hint of cinnamon and sweet maple glaze, these rings deliver a satisfying crunch and tender center—perfect for a nutritious start or a balanced meal any time of day.

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NUTRITION

482kcal
Protein
37.9g
Fat
21g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (40g)

1/4 cup Rolled Oats (20g)

1 scoop Protein Powder (30g)

2 Egg Whites (approx. 66g)

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Maple Syrup (13g)

1/2 tsp Baking Powder

1/2 tsp Cinnamon

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 375°F and line a small baking tray with parchment paper.

  • 2

    In a bowl, combine almond flour, rolled oats, protein powder, baking powder, and cinnamon. Stir well to evenly distribute the dry ingredients.

  • 3

    Add the egg whites, unsweetened almond milk, and vanilla extract to the dry mix. Stir until a smooth, thick batter forms.

  • 4

    Spoon the batter onto the parchment-lined tray. Using a spatula or the back of a spoon, shape the batter into a ring or circular mold approximately 1/2 inch thick.

  • 5

    Bake in the preheated oven for 15-18 minutes, or until the rings are set and lightly golden around the edges.

  • 6

    While the rings are baking, gently warm the maple syrup in a small microwave-safe bowl (about 10 seconds) to enhance its pourable consistency.

  • 7

    Remove the baked rings from the oven and drizzle the warm maple syrup evenly on top as a glaze.

  • 8

    Allow the rings to cool for a couple of minutes. Enjoy warm as a high-protein, balanced breakfast option that also works great for lunch or dinner.

Baked Almond-Oat Breakfast Rings with Maple Glaze

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

Baked Almond-Oat Breakfast Rings with Maple Glaze

YOUR SOLIN GENERATED RECIPE

Baked Almond-Oat Breakfast Rings with Maple Glaze

Delight in these warm, baked breakfast rings that combine the nutty richness of almond flour and hearty oats with a boost of protein from whey. Enhanced with a hint of cinnamon and sweet maple glaze, these rings deliver a satisfying crunch and tender center—perfect for a nutritious start or a balanced meal any time of day.

NUTRITION

482kcal
Protein
37.9g
Fat
21g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (40g)

1/4 cup Rolled Oats (20g)

1 scoop Protein Powder (30g)

2 Egg Whites (approx. 66g)

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Maple Syrup (13g)

1/2 tsp Baking Powder

1/2 tsp Cinnamon

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 375°F and line a small baking tray with parchment paper.

  • 2

    In a bowl, combine almond flour, rolled oats, protein powder, baking powder, and cinnamon. Stir well to evenly distribute the dry ingredients.

  • 3

    Add the egg whites, unsweetened almond milk, and vanilla extract to the dry mix. Stir until a smooth, thick batter forms.

  • 4

    Spoon the batter onto the parchment-lined tray. Using a spatula or the back of a spoon, shape the batter into a ring or circular mold approximately 1/2 inch thick.

  • 5

    Bake in the preheated oven for 15-18 minutes, or until the rings are set and lightly golden around the edges.

  • 6

    While the rings are baking, gently warm the maple syrup in a small microwave-safe bowl (about 10 seconds) to enhance its pourable consistency.

  • 7

    Remove the baked rings from the oven and drizzle the warm maple syrup evenly on top as a glaze.

  • 8

    Allow the rings to cool for a couple of minutes. Enjoy warm as a high-protein, balanced breakfast option that also works great for lunch or dinner.