YOUR SOLIN GENERATED RECIPE
Berry-Almond Baked Oatmeal
Oats and protein-rich egg whites baked with juicy blueberries, creating a warm dish topped with a satisfyingly nutty almond crunch.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup liquid egg whites
0.25 cup nonfat plain Greek yogurt
0.5 cup unsweetened almond milk
0.5 cup fresh blueberries
1 tbsp sliced almonds
0.5 tsp ground cinnamon
0.25 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or baking dish with a touch of coconut oil or avocado oil spray.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, ground cinnamon, baking powder, and sea salt until well combined.
Pour in the liquid egg whites, Greek yogurt, unsweetened almond milk, and vanilla extract, stirring until the mixture forms a consistent batter.
Gently fold in half of the fresh blueberries to distribute them evenly throughout the oats.
Transfer the mixture into the prepared baking dish and top with the remaining blueberries and the sliced almonds.
Bake for 25 to 30 minutes, or until the center is set and the almond slices have reached a golden, toasted color.
Allow the oatmeal to cool for 5 minutes before serving to let the texture firm up.