YOUR SOLIN GENERATED RECIPE
Berry-Almond Oatmeal Bake
Baked rolled oats and protein-rich Greek yogurt combined with juicy blueberries and crunchy almonds for a satisfying, golden-brown breakfast.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
1 large egg
0.5 cup non-fat plain Greek yogurt
0.5 cup fresh blueberries
0.25 ounce sliced almonds
0.25 tsp ground cinnamon
0.25 tsp sea salt
0.25 tsp vanilla extract
0.25 cup unsweetened almond milk
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with coconut oil or cooking spray.
In a mixing bowl, whisk together the egg, Greek yogurt, vanilla extract, and almond milk until the mixture is smooth and well combined.
Add the rolled oats, vanilla protein powder, ground cinnamon, and sea salt to the wet ingredients, stirring until a thick batter forms.
Gently fold in half of the fresh blueberries to distribute them evenly throughout the oatmeal mixture.
Transfer the batter into the prepared baking dish, smoothing the top with a spatula.
Scatter the remaining blueberries and the sliced almonds over the top of the bake.
Place the dish in the oven and bake for 25 to 30 minutes, or until the center is firm and the edges are lightly toasted.
Remove from the oven and let it cool for a few minutes before serving warm.