YOUR SOLIN GENERATED RECIPE
Blueberry-Almond Baked Oatmeal Cups
Oven-baked oatmeal cups packed with protein-rich Greek yogurt and bursting blueberries, finished with a fragrant toasted almond crunch.
INGREDIENTS
0.5 cup old-fashioned rolled oats
1 cup nonfat plain Greek yogurt
0.5 cup liquid egg whites
0.5 cup fresh blueberries
0.5 oz slivered almonds
1 tsp baking powder
0.5 tsp ground cinnamon
1 tsp vanilla extract
0.25 tsp sea salt
1 tsp maple syrup
PREPARATION
Preheat your oven to 350°F (175°C) and grease four wells of a standard muffin tin with a light coating of coconut oil or avocado oil spray.
In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, vanilla extract, and maple syrup until the mixture is smooth and well combined.
Add the rolled oats, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring with a spatula until the oats are fully incorporated.
Gently fold in the fresh blueberries, taking care not to crush them so they remain whole for baking.
Divide the mixture evenly among the four prepared muffin wells, filling them nearly to the top.
Sprinkle the slivered almonds evenly over the top of each oatmeal cup, pressing them down slightly so they adhere to the batter.
Bake for 25-30 minutes, or until the centers are set and the almond topping is golden brown and fragrant.
Remove from the oven and let the cups cool in the tin for at least 10 minutes to allow them to firm up before serving.