YOUR SOLIN GENERATED RECIPE
Rolled oats baked with juicy blueberries and creamy Greek yogurt for a protein-packed breakfast that feels like a warm, comforting hug in a bowl.
INGREDIENTS
0.5 cup rolled oats
0.5 scoop vanilla protein powder
0.5 cup non-fat greek yogurt
0.5 cup fresh blueberries
1 tsp baking powder
0.5 tsp ground cinnamon
0.5 cup unsweetened almond milk
0.13 tsp sea salt
1 tsp vanilla extract
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or ramekin.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt.
Add the non-fat Greek yogurt, unsweetened almond milk, and vanilla extract to the dry ingredients, stirring until a thick, uniform batter forms.
Gently fold in the fresh blueberries, reserving a small handful to sprinkle on top for a vibrant burst of color.
Transfer the mixture into the prepared baking dish and smooth the top with a spatula.
Bake for 22-25 minutes until the edges are golden brown and the center is firm to the touch.
Allow the oatmeal to cool for 5 minutes before serving to let the textures set and the flavors meld together beautifully.