YOUR SOLIN GENERATED RECIPE
Blueberry Almond Oatmeal Bake
Oven-baked rolled oats combined with juicy blueberries and toasted almonds create a hearty, protein-rich breakfast with a delightful golden crust.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
0.5 cup fresh blueberries
0.5 oz sliced almonds
0.5 tsp baking powder
0.25 tsp cinnamon
0.25 tsp sea salt
0.5 tsp vanilla extract
0.25 cup water
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe baking dish or ramekin with a touch of coconut oil.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, cinnamon, and sea salt until the dry ingredients are evenly distributed.
Add the egg whites, non-fat Greek yogurt, vanilla extract, and water to the dry mixture, stirring until a consistent batter forms.
Gently fold in the fresh blueberries using a spatula, being careful not to crush them so the oats remain vibrant.
Transfer the batter into the prepared baking dish and scatter the sliced almonds across the top in an even layer.
Bake for 25 to 30 minutes until the center is firm to the touch and the almond topping has reached a beautiful toasted golden brown.
Remove from the oven and allow the bake to rest for 5 minutes, which helps the oats set perfectly before enjoying.