YOUR SOLIN GENERATED RECIPE
Berry-Almond Oatmeal Bake
Rolled oats baked into a fluffy, protein-packed custard with bursting blueberries and creamy almond butter for a satisfyingly warm texture.
INGREDIENTS
0.5 cup rolled oats
1 cup non-fat Greek yogurt
0.5 cup liquid egg whites
0.5 cup fresh blueberries
1 tbsp almond butter
0.25 cup unsweetened almond milk
1 tsp vanilla extract
0.5 tsp ground cinnamon
0.25 tsp baking powder
0.25 tsp sea salt
1 tbsp sliced almonds
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe baking dish or ramekin with a touch of coconut oil.
In a medium mixing bowl, whisk together the non-fat Greek yogurt, liquid egg whites, almond milk, and vanilla extract until the mixture is completely smooth.
Add the rolled oats, ground cinnamon, baking powder, and sea salt to the wet ingredients, stirring until everything is well incorporated.
Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed throughout the batter.
Pour the oatmeal mixture into the prepared baking dish and smooth the top with your spatula.
Drizzle the almond butter over the surface and use a knife to gently swirl it into the batter, then sprinkle the sliced almonds on top.
Bake for 25 to 30 minutes until the center is set and the edges are slightly golden brown, then let it cool for 5 minutes before serving.