YOUR SOLIN GENERATED RECIPE
Banana Berry Baked Oatmeal Bites
Oven-baked gluten-free oats and mashed banana blended with plant protein and bursting with juicy blueberries for a naturally sweet, portable breakfast.
INGREDIENTS
0.5 cup Gluten-free rolled oats
1 scoop Vanilla plant-based protein powder
1 medium Banana
0.75 cup Egg whites
0.5 cup Fresh blueberries
1 tbsp Hemp seeds
0.5 tsp Ground cinnamon
0.25 tsp Sea salt
0.5 tsp Vanilla extract
0.5 tsp Baking powder
PREPARATION
Preheat your oven to 350°F and lightly coat a standard muffin tin with a touch of coconut oil to ensure easy removal.
In a large mixing bowl, mash the ripe banana with a fork until it becomes a smooth puree with no large lumps remaining.
Whisk the egg whites and vanilla extract into the banana until the mixture is well-combined and slightly frothy.
Add the gluten-free oats, vanilla plant protein, hemp seeds, ground cinnamon, baking powder, and sea salt, stirring until a thick batter forms.
Gently fold in the fresh blueberries, being careful not to crush them so they remain whole and juicy during baking.
Distribute the batter evenly among six muffin cups, filling each nearly to the top for a hearty portion.
Bake for 20 to 22 minutes until the tops feel firm and have developed a beautiful golden-brown color.
Let the oatmeal bites cool in the pan for at least five minutes to allow them to set before serving.