YOUR SOLIN GENERATED RECIPE
Blueberry Almond Oatmeal Bake
Hearty rolled oats baked with protein-rich Greek yogurt and bursting blueberries, topped with a golden almond crust for a satisfying crunch.
INGREDIENTS
0.5 cup Rolled oats
0.75 scoop Vanilla whey protein powder
0.5 cup Non-fat plain Greek yogurt
0.25 cup Liquid egg whites
0.25 cup Unsweetened almond milk
0.5 cup Fresh blueberries
0.5 tbsp Sliced almonds
0.5 tsp Baking powder
0.5 tsp Ground cinnamon
0.5 tsp Vanilla extract
1 pinch Sea salt
PREPARATION
Preheat oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish with a touch of coconut oil or cooking spray.
In a medium-sized mixing bowl, whisk together the rolled oats, vanilla whey protein powder, baking powder, ground cinnamon, and sea salt until evenly combined.
Add the non-fat plain Greek yogurt, liquid egg whites, unsweetened almond milk, and vanilla extract to the dry ingredients, stirring until a thick batter forms.
Gently fold in three-quarters of the fresh blueberries, taking care not to crush them.
Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.
Scatter the remaining blueberries and the sliced almonds over the top of the batter.
Bake for 25-30 minutes, or until the center is firm to the touch and the edges are lightly golden brown.
Allow the bake to cool for 5 minutes before serving to let the texture set.