YOUR SOLIN GENERATED RECIPE
Baked Berry Oatmeal with Almonds
Wholesome oats baked with juicy blueberries and a splash of vanilla, creating a warm and comforting texture topped with crunchy toasted almonds.
INGREDIENTS
0.5 cup rolled oats
1 cup non-fat Greek yogurt
0.5 cup egg whites
0.5 cup fresh blueberries
0.5 oz sliced almonds
0.25 cup unsweetened almond milk
1 tsp ground cinnamon
1 tsp vanilla extract
0.25 tsp sea salt
1 tsp baking powder
PREPARATION
Preheat your oven to 350°F and lightly grease a small individual baking dish with a touch of coconut oil or line it with parchment paper.
In a medium mixing bowl, whisk together the non-fat Greek yogurt, egg whites, unsweetened almond milk, and vanilla extract until the mixture is completely smooth.
Stir in the rolled oats, ground cinnamon, sea salt, and baking powder, mixing until all the dry ingredients are fully incorporated into the wet base.
Gently fold in the fresh blueberries using a spatula, being careful not to crush them so they remain whole and juicy during the baking process.
Pour the oatmeal batter into the prepared baking dish and use the back of a spoon to level the surface.
Sprinkle the sliced almonds evenly over the top of the mixture to ensure every bite has a satisfying, nutty crunch.
Place the dish in the oven and bake for 25 to 30 minutes, or until the center is firm to the touch and the almonds are a light golden brown.
Remove from the oven and let the oatmeal cool for at least 5 minutes before eating to allow the texture to set and the flavors to fully develop.