YOUR SOLIN GENERATED RECIPE
Rolled oats baked into a fluffy, cake-like texture with bursting juicy berries and a protein-rich custard base for a nourishing start.
INGREDIENTS
0.5 cup Rolled oats
1 scoop Vanilla protein powder
0.5 cup Liquid egg whites
0.25 cup Non-fat Greek yogurt
0.25 cup Unsweetened almond milk
0.5 cup Mixed berries
0.5 tsp Ground cinnamon
0.5 tsp Baking powder
0.13 tsp Sea salt
1 tsp Vanilla extract
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, ground cinnamon, baking powder, and sea salt until evenly combined.
Add the liquid egg whites, non-fat Greek yogurt, unsweetened almond milk, and vanilla extract to the dry ingredients, stirring until the batter is smooth.
Gently fold in half of the mixed berries, taking care not to crush them.
Pour the oatmeal mixture into the prepared baking dish and scatter the remaining berries across the top.
Bake for 25 to 30 minutes, or until the center is firm to the touch and the edges are slightly golden.
Remove from the oven and let the oatmeal sit for 5 minutes before eating to allow the texture to fully set.