YOUR SOLIN GENERATED RECIPE
Blueberry-Almond Baked Oatmeal with Honey
Rolled oats baked with creamy Greek yogurt and egg whites for a protein boost, finished with burst blueberries and crunchy toasted almonds.
INGREDIENTS
0.5 cup rolled oats
1 cup non-fat Greek yogurt
0.5 cup liquid egg whites
0.5 cup fresh blueberries
0.5 oz sliced almonds
0.5 tbsp honey
0.5 tsp ground cinnamon
1 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or individual baking dish.
In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, honey, and vanilla extract until the mixture is smooth and well combined.
Stir in the rolled oats, ground cinnamon, baking powder, and sea salt.
Gently fold in half of the fresh blueberries and half of the sliced almonds to distribute them through the batter.
Pour the mixture into the prepared baking dish and scatter the remaining blueberries and almonds over the top.
Bake for 25-30 minutes until the center is firm to the touch and the almonds are golden brown.
Allow the oatmeal to cool for 5 minutes before serving to let the texture set.