YOUR SOLIN GENERATED RECIPE
Creamy Peanut Butter Oatmeal with Greek Yogurt and Soft-Boiled Eggs
A hearty and satisfying breakfast that blends the creamy richness of peanut butter and Greek yogurt into perfectly cooked oatmeal, with soft-boiled eggs on the side. This meal offers a balanced mix of protein, healthy fats, and complex carbohydrates, making it a delicious and energizing start to your day.
INGREDIENTS
1/2 cup Rolled Oats
1 tbsp Peanut Butter
1/2 cup Plain Nonfat Greek Yogurt
2 Large Eggs
PREPARATION
Bring water (or your preferred milk alternative) to a gentle boil in a small saucepan and stir in the rolled oats.
Reduce heat to a simmer and cook for about 5-7 minutes until the oats are tender and have absorbed most of the liquid.
While the oats are cooking, place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and let stand for 6 minutes. Then, transfer the eggs to an ice water bath to ease peeling.
Once the oats are cooked, remove from heat and stir in the peanut butter until well combined, creating a creamy texture.
Transfer the oatmeal to a bowl and gently fold in the Greek yogurt to add extra creaminess and tang.
Peel the soft-boiled eggs, slice them in half, and serve them on the side of your oatmeal.
Enjoy this balanced meal that perfectly combines warmth, creaminess, and a boost of protein to kick-start your day.