Name: Blueberry Almond Protein Baked Oats
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Rolled oats; 1 scoop Vanilla protein powder; 1 large Egg; 0.33 cup Non-fat Greek yogurt; 0.5 cup Blueberries; 1 tbsp Almond butter; 1 tbsp Sliced almonds; 0.5 tsp Baking powder; 0.25 tsp Ground cinnamon; 2 tbsp Unsweetened almond milk; 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 Almond Protein Baked Oats

Microwave-baked oats mixed with vanilla protein and fresh blueberries, topped with a creamy almond butter drizzle and crunchy sliced almonds.

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NUTRITION

Protein

50.8g

Fat

21.8g

Carbs

51.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Rolled oats

1 scoop Vanilla protein powder

1 large Egg

0.33 cup Non-fat Greek yogurt

0.5 cup Blueberries

1 tbsp Almond butter

1 tbsp Sliced almonds

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

2 tbsp Unsweetened almond milk

0.13 tsp Sea salt

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PREPARATION

1
Pulse the rolled oats in a blender until they reach a flour-like consistency and transfer to a large microwave-safe mug.
2
Stir in the vanilla protein powder, baking powder, ground cinnamon, and sea salt until the dry ingredients are evenly distributed.
3
Add the egg, non-fat Greek yogurt, and unsweetened almond milk, whisking with a fork until a smooth batter forms.
4
Gently fold in most of the blueberries and the almond butter, then top with the remaining berries and sliced almonds.
5
Microwave on high for 90 to 120 seconds or until the cake has risen and the top is firm to the touch.
6
Let the mug cake rest for one minute to allow the steam to finish cooking the center before enjoying its warm, cake-like texture.