YOUR SOLIN GENERATED RECIPE
Blueberry Baked Oats with Toasted Almonds
Hearty oats baked with juicy blueberries and a crunchy almond topping for a protein-packed breakfast that feels like a warm muffin.
INGREDIENTS
0.5 cup Rolled oats
0.5 scoop Vanilla protein powder
0.5 cup Non-fat Greek yogurt
1 large Egg
0.25 cup Unsweetened almond milk
0.5 cup Fresh blueberries
0.5 oz Sliced almonds
0.5 tsp Baking powder
0.25 tsp Ground cinnamon
0.25 tsp Sea salt
0.5 tsp Vanilla extract
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the egg, Greek yogurt, almond milk, and vanilla extract until the mixture is smooth and well combined.
Add the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until just incorporated.
Gently fold in three-quarters of the fresh blueberries, being careful not to crush them.
Pour the oat mixture into the prepared baking dish and smooth the top with a spoon.
Scatter the remaining blueberries and the sliced almonds evenly over the top.
Bake for 25 to 30 minutes, or until the center is set and the almond topping is golden brown and fragrant.
Allow the oats to cool for 5 minutes before serving warm.