YOUR SOLIN GENERATED RECIPE
Blueberry Almond Oatmeal Bake
Oven-baked rolled oats combined with creamy Greek yogurt and juicy blueberries for a protein-packed breakfast featuring a satisfyingly crunchy almond topping.
INGREDIENTS
0.5 cup rolled oats
1 cup nonfat plain Greek yogurt
0.5 cup liquid egg whites
0.5 cup fresh blueberries
0.5 oz sliced almonds
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.25 tsp vanilla extract
0.25 tsp sea salt
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish or large ramekin with a touch of coconut oil or avocado oil spray.
In a medium mixing bowl, whisk together the nonfat plain Greek yogurt, liquid egg whites, and vanilla extract until the mixture is completely smooth and well combined.
Add the rolled oats, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until the oats are fully incorporated.
Gently fold in the fresh blueberries, being careful not to burst them so the batter stays clean and bright.
Pour the oatmeal mixture into the prepared baking dish and spread it into an even layer, then sprinkle the sliced almonds across the top.
Bake for 25 to 30 minutes until the center is firm to the touch and the almond topping has turned a beautiful golden brown.
Allow the bake to cool for 5 minutes before serving to let the texture set perfectly.