YOUR SOLIN GENERATED RECIPE
Blueberry Nut Oat Clusters
Oven-toasted oat clusters combined with crunchy walnuts and bursting blueberries for a protein-rich breakfast that delivers a satisfyingly crisp texture in every bite.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup liquid egg whites
0.5 cup fresh blueberries
1 oz chopped walnuts
1 tsp ground cinnamon
0.5 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium mixing bowl, whisk together the liquid egg whites, vanilla extract, and vanilla protein powder until the mixture is smooth and free of lumps.
Add the rolled oats, chopped walnuts, ground cinnamon, and sea salt to the bowl, stirring until every oat is thoroughly coated in the protein binder.
Gently fold in the fresh blueberries, being careful not to crush them so they remain whole for baking.
Spoon the mixture onto the prepared baking sheet, forming small, rustic clusters about one inch in diameter.
Bake for 15 to 18 minutes, or until the clusters feel firm to the touch and the edges are a light golden brown.
Remove from the oven and let the clusters cool completely on the baking sheet; this step is crucial for them to harden and achieve a crunchy texture.
Serve immediately or store in an airtight container for a quick grab-and-go high-protein meal.