YOUR SOLIN GENERATED RECIPE
Rolled oats baked with juicy blueberries and creamy Greek yogurt for a satisfying, protein-packed breakfast that features a golden, toasted crust.
INGREDIENTS
0.5 cup rolled oats
0.75 scoop vanilla protein powder
1 tbsp chia seeds
0.5 tsp baking powder
0.25 tsp sea salt
0.25 tsp ground cinnamon
0.5 cup nonfat Greek yogurt
1 large egg
0.25 cup unsweetened almond milk
0.5 tsp vanilla extract
0.5 cup fresh blueberries
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with a touch of coconut oil.
In a mixing bowl, combine the rolled oats, vanilla protein powder, chia seeds, baking powder, sea salt, and cinnamon.
In a separate small bowl, whisk the egg together with the Greek yogurt, almond milk, and vanilla extract until the mixture is creamy.
Pour the wet ingredients into the dry oat mixture and stir until well combined.
Gently fold in the fresh blueberries, being careful not to burst them.
Transfer the batter to the prepared baking dish and spread it into an even layer.
Bake for 25 to 30 minutes until the top is firm to the touch and the edges are lightly browned.
Allow the baked oats to rest for 5 minutes before enjoying to ensure the texture is perfectly set.