YOUR SOLIN GENERATED RECIPE
Berry Yogurt Oatmeal with Roasted Vegetables
Simmered oats whisked with egg whites for a fluffy texture, topped with tart Greek yogurt, fresh berries, and caramelized roasted zucchini.
INGREDIENTS
0.5 cup dry rolled oats
0.5 cup liquid egg whites
1 cup non-fat Greek yogurt
0.5 cup fresh blueberries
0.5 cup fresh raspberries
1 cup diced zucchini
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp ground cinnamon
1 cup water
PREPARATION
Preheat your oven to 400°F (204°C).
Toss the diced zucchini with the extra virgin olive oil and a small pinch of the sea salt on a parchment-lined baking sheet.
Roast the zucchini for 15 minutes until it is tender and slightly caramelized around the edges.
While the vegetables roast, bring the water and the remaining sea salt to a boil in a small saucepan.
Add the rolled oats to the boiling water, reduce the heat to low, and simmer for about 5 minutes.
Slowly pour the liquid egg whites into the oats while whisking constantly to create a light and airy texture without scrambling the eggs.
Continue to cook the oat mixture for 2 more minutes until thickened and voluminous.
Remove the saucepan from the heat and stir in the ground cinnamon.
Transfer the oatmeal to a bowl and top it with the non-fat Greek yogurt, roasted zucchini, and fresh berries.