Name: Blueberry Banana Baked Oatmeal Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup gluten-free rolled oats; 3 scoop unflavored collagen peptides; 1 large egg; 0.5 medium banana; 0.25 cup blueberries; 0.25 cup unsweetened almond milk; 0.5 tsp baking powder; 0.25 tsp ground cinnamon; 0.25 tsp vanilla extract; 0.13 tsp sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry Banana Baked Oatmeal Cups

Oven-baked gluten-free oats and mashed banana blended with protein-rich collagen, featuring bursts of juicy blueberries in every tender bite.

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NUTRITION

Protein

45.1g

Fat

11.1g

Carbs

74.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup gluten-free rolled oats

3 scoop unflavored collagen peptides

1 large egg

0.5 medium banana

0.25 cup blueberries

0.25 cup unsweetened almond milk

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp vanilla extract

0.13 tsp sea salt

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PREPARATION

1
Preheat your oven to 350°F (175°C) and lightly grease four wells of a standard muffin tin with coconut oil.
2
In a medium mixing bowl, mash the half banana with a fork until it reaches a smooth, creamy consistency.
3
Whisk the egg, unsweetened almond milk, and vanilla extract into the mashed banana until well combined.
4
Add the gluten-free rolled oats, collagen peptides, baking powder, ground cinnamon, and sea salt to the bowl.
5
Stir the mixture thoroughly to ensure the collagen is fully dissolved and the oats are evenly coated.
6
Gently fold in the fresh blueberries using a spatula to keep the berries intact.
7
Divide the batter evenly among the four prepared muffin wells, filling them almost to the top.
8
Bake for 22 to 25 minutes, or until the centers are set and the tops feel firm to the touch.
9
Allow the oatmeal cups to cool in the pan for 5 minutes before removing to serve warm.