YOUR SOLIN GENERATED RECIPE
Triple Berry Baked Oats with Greek Yogurt
Oven-baked rolled oats blended with vanilla protein and vibrant berries, topped with a dollop of creamy Greek yogurt for a satisfying, cake-like texture.
INGREDIENTS
0.5 cup Rolled oats
0.5 scoop Vanilla protein powder
1 tbsp Chia seeds
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 tsp Ground cinnamon
0.5 cup Unsweetened almond milk
1 large Egg
0.5 cup Non-fat Greek yogurt
0.5 tsp Vanilla extract
0.33 cup Fresh blueberries
0.33 cup Fresh raspberries
0.33 cup Fresh blackberries
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish with a touch of coconut oil.
In a medium bowl, whisk together the rolled oats, vanilla protein powder, chia seeds, baking powder, sea salt, and ground cinnamon until well combined.
In a separate bowl, beat the egg then stir in the almond milk, 0.25 cup of the Greek yogurt, and vanilla extract until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in half of the blueberries, raspberries, and blackberries.
Transfer the mixture to the prepared baking dish and bake for 25-30 minutes until the center is set and the top is golden brown.
Remove from the oven and let cool for 5 minutes before topping with the remaining 0.25 cup of Greek yogurt and the rest of the fresh berries.