YOUR SOLIN GENERATED RECIPE
Blueberry Baked Oats with Toasted Almonds
Rolled oats baked with juicy blueberries and creamy Greek yogurt for a protein-packed breakfast featuring a satisfyingly crunchy toasted almond topping.
INGREDIENTS
0.5 cup rolled oats
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
15 gram vanilla protein powder
0.5 cup fresh blueberries
0.5 ounce sliced almonds
0.25 tsp baking powder
0.25 tsp ground cinnamon
0.5 tsp vanilla extract
1 pinch sea salt
1 tsp coconut oil
PREPARATION
Preheat your oven to 350°F (175°C) and grease a small oven-safe ramekin or baking dish with the coconut oil.
In a medium mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
Add the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until a thick batter forms.
Gently fold in the fresh blueberries with a spatula, taking care not to crush the berries so they remain whole during baking.
Transfer the oat mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the sliced almonds over the top of the oats to create a uniform crust.
Bake for 25 to 30 minutes, or until the center is firm to the touch and the almonds on top have turned a golden brown color.
Remove from the oven and let cool for 5 minutes before serving warm.