YOUR SOLIN GENERATED RECIPE
Creamy Blueberry Baked Oatmeal with Egg Whites
Wholesome rolled oats baked with silky egg whites and protein-rich Greek yogurt, bursting with juicy blueberries for a comforting and satisfying texture.
INGREDIENTS
0.5 cup rolled oats
1 cup liquid egg whites
0.5 cup non-fat plain Greek yogurt
0.5 cup fresh blueberries
0.25 cup unsweetened almond milk
1 tsp chia seeds
0.5 tsp vanilla extract
0.5 tsp ground cinnamon
0.13 tsp sea salt
1 tsp pure maple syrup
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe baking dish with a touch of coconut oil or avocado oil spray.
In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, almond milk, vanilla extract, and maple syrup until the mixture is smooth and well-combined.
Stir in the rolled oats, chia seeds, ground cinnamon, and sea salt, ensuring the oats are fully submerged in the liquid.
Gently fold in three-quarters of the fresh blueberries, then pour the mixture into the prepared baking dish.
Top the oats with the remaining blueberries and bake for 30 to 35 minutes, or until the center is set and the top is lightly golden.
Allow the baked oatmeal to cool for 5 minutes before serving to let the creamy texture firm up.