YOUR SOLIN GENERATED RECIPE
Oven-baked rolled oats and ripe bananas create a naturally sweet base, finished with crunchy walnuts and a dollop of creamy Greek yogurt for a satisfying, protein-packed morning.
INGREDIENTS
0.5 cup rolled oats
1 medium banana
1 cup egg whites
0.5 cup non-fat Greek yogurt
0.5 oz walnuts
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of coconut oil or avocado oil spray.
In a medium mixing bowl, mash the ripe banana with a fork until it reaches a smooth consistency with minimal lumps.
Whisk the egg whites and vanilla extract into the mashed banana until the mixture is frothy and well incorporated.
Fold in the rolled oats, ground cinnamon, baking powder, and sea salt, stirring until the dry ingredients are fully moistened.
Transfer the batter into the prepared baking dish and sprinkle the chopped walnuts evenly over the top.
Bake for 25 to 30 minutes, or until the oatmeal has risen and the top is a beautiful golden brown and firm to the touch.
Allow it to cool for a few minutes before topping with the non-fat Greek yogurt and enjoying warm.