Baked Berry Oatmeal Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Berry Oatmeal Cups

YOUR SOLIN GENERATED RECIPE

Baked Berry Oatmeal Cups

Baked oats and protein-rich Greek yogurt formed into portable cups bursting with juicy blueberries for a vibrant and satisfying morning meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

501kcal
Protein
48.0g
Fat
12.9g
Carbs
54.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

1 large egg

0.5 cup fresh blueberries

1 tbsp ground flaxseed

0.25 cup unsweetened almond milk

0.5 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.13 tsp sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease three or four wells of a standard muffin tin with coconut oil or avocado oil spray.

  • 2

    In a medium mixing bowl, whisk together the egg, Greek yogurt, almond milk, and vanilla extract until the mixture is creamy and well-combined.

  • 3

    Add the rolled oats, vanilla protein powder, ground flaxseed, baking powder, cinnamon, and sea salt to the wet ingredients, stirring until a thick batter forms.

  • 4

    Gently fold the fresh blueberries into the batter, being careful not to crush them so they remain whole and juicy.

  • 5

    Divide the mixture evenly between the prepared muffin cups, smoothing the tops with the back of a spoon.

  • 6

    Bake for 22 to 25 minutes, or until the oatmeal cups are set and the edges are a light golden brown.

  • 7

    Let the cups cool in the pan for at least 10 minutes to ensure they hold their shape before transferring them to a wire rack or airtight container.

Baked Berry Oatmeal Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Berry Oatmeal Cups

YOUR SOLIN GENERATED RECIPE

Baked Berry Oatmeal Cups

Baked oats and protein-rich Greek yogurt formed into portable cups bursting with juicy blueberries for a vibrant and satisfying morning meal.

NUTRITION

501kcal
Protein
48.0g
Fat
12.9g
Carbs
54.0g

SERVINGS

1 serving

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

1 large egg

0.5 cup fresh blueberries

1 tbsp ground flaxseed

0.25 cup unsweetened almond milk

0.5 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease three or four wells of a standard muffin tin with coconut oil or avocado oil spray.

  • 2

    In a medium mixing bowl, whisk together the egg, Greek yogurt, almond milk, and vanilla extract until the mixture is creamy and well-combined.

  • 3

    Add the rolled oats, vanilla protein powder, ground flaxseed, baking powder, cinnamon, and sea salt to the wet ingredients, stirring until a thick batter forms.

  • 4

    Gently fold the fresh blueberries into the batter, being careful not to crush them so they remain whole and juicy.

  • 5

    Divide the mixture evenly between the prepared muffin cups, smoothing the tops with the back of a spoon.

  • 6

    Bake for 22 to 25 minutes, or until the oatmeal cups are set and the edges are a light golden brown.

  • 7

    Let the cups cool in the pan for at least 10 minutes to ensure they hold their shape before transferring them to a wire rack or airtight container.