YOUR SOLIN GENERATED RECIPE
Baked Berry Oatmeal with Toasted Almonds
Hearty rolled oats baked with juicy mixed berries and protein-rich Greek yogurt, topped with crunchy toasted almonds for a satisfying, golden finish.
INGREDIENTS
0.5 cup rolled oats
1 cup non-fat Greek yogurt
4 large egg whites
0.5 cup fresh blueberries
0.5 cup fresh raspberries
0.5 oz sliced almonds
0.5 tsp ground cinnamon
0.25 tsp sea salt
0.5 tsp vanilla extract
0.25 cup unsweetened almond milk
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of coconut oil or avocado oil spray.
In a medium mixing bowl, whisk together the non-fat Greek yogurt, egg whites, unsweetened almond milk, and vanilla extract until the mixture is smooth and well combined.
Add the rolled oats, ground cinnamon, and sea salt to the wet ingredients, stirring gently to ensure all the oats are submerged and coated.
Gently fold in half of the fresh blueberries and raspberries, taking care not to crush the fruit.
Pour the mixture into the prepared baking dish and spread it into an even layer.
Scatter the remaining berries and the sliced almonds over the top of the oats.
Bake for 25 to 30 minutes, or until the center is set and the almonds on top have reached a toasted, golden brown color.
Remove from the oven and let it cool for 5 minutes before serving warm.