YOUR SOLIN GENERATED RECIPE
Creamy Protein Oatmeal with Greek Yogurt and Egg Whites
Start your day with this creamy, protein-packed oatmeal bowl that blends the warm heartiness of rolled oats with the smooth tang of nonfat Greek yogurt and the light fluffiness of egg whites. Topped with crunchy almonds and a drizzle of honey for natural sweetness, this breakfast is designed to satisfy your hunger while fueling your morning.
INGREDIENTS
1/2 cup Rolled Oats (40g)
1 cup Nonfat Greek Yogurt (245g)
4 large Egg Whites (approx. 120g)
10 Almonds (approx. 14g)
1 tbsp Honey (21g)
PREPARATION
In a small saucepan, bring water or a milk alternative to a boil and add the rolled oats. Reduce heat and simmer, stirring occasionally until the oats are soft and creamy, about 5 minutes.
While the oats are cooking, in a separate bowl, gently whisk the egg whites until slightly frothy.
Once the oats are nearly done, stir in the egg whites and continue cooking over low heat until the egg whites are just set, creating a creamy, custard-like texture.
Remove the pan from heat and transfer the oatmeal mixture to a serving bowl.
Top the oatmeal with nonfat Greek yogurt, then sprinkle with almonds and drizzle with honey.
Serve immediately and enjoy your protein-packed, creamy breakfast.