Name: Baked Berry Oatmeal Soufflé
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup rolled oats; 1 cup egg whites; 0.5 cup non-fat Greek yogurt; 0.5 cup blueberries; 1 tbsp almond butter; 1 tsp vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp sea salt; 1 tsp baking powder; 1 tsp maple syrup; 0.5 tsp coconut oil

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

YOUR SOLIN GENERATED RECIPE

Baked Berry Oatmeal Soufflé

Baked oats and blueberries transformed into a light, airy soufflé using a creamy Greek yogurt base for a protein-packed morning treat.

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NUTRITION

Protein

47.7g

Fat

15.1g

Carbs

54.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup rolled oats

1 cup egg whites

0.5 cup non-fat Greek yogurt

0.5 cup blueberries

1 tbsp almond butter

1 tsp vanilla extract

0.5 tsp ground cinnamon

0.25 tsp sea salt

1 tsp baking powder

1 tsp maple syrup

0.5 tsp coconut oil

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PREPARATION

1
Preheat oven to 375°F and lightly grease an 8-ounce ramekin or small oven-safe baking dish with the coconut oil.
2
Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.
3
In a medium bowl, whisk the egg whites vigorously until they are frothy and begin to form soft, pillowy peaks.
4
Gently stir the Greek yogurt, oat flour, vanilla extract, ground cinnamon, sea salt, and baking powder into the egg whites until just combined.
5
Carefully fold in the fresh blueberries, being mindful not to deflate the airy egg white mixture.
6
Pour the batter into the prepared baking dish and bake for 25 to 30 minutes until the top is golden brown and the center is set.
7
Remove from the oven and finish with a drizzle of almond butter and maple syrup before serving warm.