NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup non-fat Greek yogurt

1 scoop collagen peptides

1 large egg white

1 tbsp hemp seeds

0.5 cup fresh blueberries

0.25 cup unsweetened almond milk

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.13 tsp sea salt

1 tsp maple syrup

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or ceramic bowl with a touch of coconut oil.

• 2

  In a medium mixing bowl, whisk together the egg white, half of the Greek yogurt, almond milk, vanilla extract, and maple syrup until the mixture is smooth.

• 3

  Add the rolled oats, collagen peptides, ground cinnamon, and sea salt to the wet ingredients, stirring until everything is thoroughly combined.

• 4

  Gently fold in half of the fresh blueberries to distribute them throughout the batter.

• 5

  Pour the oat mixture into the prepared ramekin and top with the remaining blueberries and the hemp seeds for a nutrient-dense crunch.

• 6

  Bake for 20 to 25 minutes or until the center is set and the edges are lightly golden brown.

• 7

  Remove from the oven and let it cool for 5 minutes, then dollop the remaining Greek yogurt on top before serving warm.