Creamy Baked Oatmeal Egg Soufflé

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

Creamy Baked Oatmeal Egg Soufflé

YOUR SOLIN GENERATED RECIPE

Creamy Baked Oatmeal Egg Soufflé

Whipped egg whites and rolled oats are folded with creamy Greek yogurt and baked into a fluffy, golden-brown soufflé studded with bursting blueberries.

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NUTRITION

450kcal
Protein
48.1g
Fat
13.4g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

0.33 cup rolled oats

2 large eggs

0.75 cup liquid egg whites

0.25 cup plain non-fat greek yogurt

0.5 cup fresh blueberries

1 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

0.25 tsp ground cinnamon

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish or large ramekin with a touch of avocado oil or ghee.

  • 2

    Place the rolled oats into a high-speed blender and pulse until they reach the consistency of a fine, sandy flour.

  • 3

    In a medium mixing bowl, whisk together the whole eggs, Greek yogurt, vanilla extract, baking powder, cinnamon, and sea salt until the mixture is completely smooth.

  • 4

    In a separate clean glass or metal bowl, use a hand mixer to beat the liquid egg whites on high speed until stiff, glossy peaks form.

  • 5

    Gently stir the oat flour into the whole egg and yogurt mixture until just combined.

  • 6

    Using a silicone spatula, very gently fold the whipped egg whites into the oat mixture in three batches, being careful not to deflate the air bubbles.

  • 7

    Carefully fold in the fresh blueberries and pour the airy batter into your prepared baking dish.

  • 8

    Bake for 25 to 30 minutes until the soufflé has risen significantly and the top is set and golden brown.

  • 9

    Remove from the oven and serve immediately while the soufflé is at its peak height and warmth.

Creamy Baked Oatmeal Egg Soufflé

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

Creamy Baked Oatmeal Egg Soufflé

YOUR SOLIN GENERATED RECIPE

Creamy Baked Oatmeal Egg Soufflé

Whipped egg whites and rolled oats are folded with creamy Greek yogurt and baked into a fluffy, golden-brown soufflé studded with bursting blueberries.

NUTRITION

450kcal
Protein
48.1g
Fat
13.4g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

0.33 cup rolled oats

2 large eggs

0.75 cup liquid egg whites

0.25 cup plain non-fat greek yogurt

0.5 cup fresh blueberries

1 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

0.25 tsp ground cinnamon

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish or large ramekin with a touch of avocado oil or ghee.

  • 2

    Place the rolled oats into a high-speed blender and pulse until they reach the consistency of a fine, sandy flour.

  • 3

    In a medium mixing bowl, whisk together the whole eggs, Greek yogurt, vanilla extract, baking powder, cinnamon, and sea salt until the mixture is completely smooth.

  • 4

    In a separate clean glass or metal bowl, use a hand mixer to beat the liquid egg whites on high speed until stiff, glossy peaks form.

  • 5

    Gently stir the oat flour into the whole egg and yogurt mixture until just combined.

  • 6

    Using a silicone spatula, very gently fold the whipped egg whites into the oat mixture in three batches, being careful not to deflate the air bubbles.

  • 7

    Carefully fold in the fresh blueberries and pour the airy batter into your prepared baking dish.

  • 8

    Bake for 25 to 30 minutes until the soufflé has risen significantly and the top is set and golden brown.

  • 9

    Remove from the oven and serve immediately while the soufflé is at its peak height and warmth.