High-Protein Blueberry Almond Oatmeal Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

High-Protein Blueberry Almond Oatmeal Bake

YOUR SOLIN GENERATED RECIPE

High-Protein Blueberry Almond Oatmeal Bake

Hearty oats and juicy blueberries are baked into a protein-rich custard for a warm, satisfying breakfast that features a delightful toasted almond crunch.

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NUTRITION

428kcal
Protein
45.7g
Fat
7.5g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup old fashioned rolled oats

0.5 cup liquid egg whites

0.5 cup non-fat plain Greek yogurt

15 gram vanilla protein powder

0.25 cup unsweetened almond milk

0.5 cup fresh blueberries

1 tbsp sliced almonds

0.5 tsp baking powder

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

0.13 tsp sea salt

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PREPARATION

  • 1

    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 or avocado oil spray.

  • 2

    In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, almond milk, and vanilla extract until the mixture is smooth and well-combined.

  • 3

    Stir in the vanilla protein powder, baking powder, ground cinnamon, and sea salt, ensuring there are no dry clumps remaining.

  • 4

    Fold in the old fashioned rolled oats and half of the fresh blueberries until evenly distributed throughout the batter.

  • 5

    Pour the mixture into the prepared baking dish and top with the remaining blueberries and the sliced almonds.

  • 6

    Bake for 25-30 minutes, or until the center is set and the top is golden brown and fragrant.

  • 7

    Let the bake cool for 5 minutes before serving to allow the texture to firm up.

High-Protein Blueberry Almond Oatmeal Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

High-Protein Blueberry Almond Oatmeal Bake

YOUR SOLIN GENERATED RECIPE

High-Protein Blueberry Almond Oatmeal Bake

Hearty oats and juicy blueberries are baked into a protein-rich custard for a warm, satisfying breakfast that features a delightful toasted almond crunch.

NUTRITION

428kcal
Protein
45.7g
Fat
7.5g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup old fashioned rolled oats

0.5 cup liquid egg whites

0.5 cup non-fat plain Greek yogurt

15 gram vanilla protein powder

0.25 cup unsweetened almond milk

0.5 cup fresh blueberries

1 tbsp sliced almonds

0.5 tsp baking powder

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

  • 1

    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 or avocado oil spray.

  • 2

    In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, almond milk, and vanilla extract until the mixture is smooth and well-combined.

  • 3

    Stir in the vanilla protein powder, baking powder, ground cinnamon, and sea salt, ensuring there are no dry clumps remaining.

  • 4

    Fold in the old fashioned rolled oats and half of the fresh blueberries until evenly distributed throughout the batter.

  • 5

    Pour the mixture into the prepared baking dish and top with the remaining blueberries and the sliced almonds.

  • 6

    Bake for 25-30 minutes, or until the center is set and the top is golden brown and fragrant.

  • 7

    Let the bake cool for 5 minutes before serving to allow the texture to firm up.