YOUR SOLIN GENERATED RECIPE
Baked rolled oats and egg whites create a fluffy, protein-packed breakfast studded with juicy blueberries and a hint of warm cinnamon.
INGREDIENTS
0.33 cup Rolled oats
0.5 cup Liquid egg whites
0.25 cup Non-fat Greek yogurt
0.25 cup Fresh blueberries
0.5 tsp Baking powder
0.5 tsp Ground cinnamon
0.5 tsp Vanilla extract
1 tsp Ground flaxseed
0.06 tsp Sea salt
PREPARATION
Preheat your oven to 350°F (175°C) 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 liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is well combined and smooth.
Add the rolled oats, baking powder, ground cinnamon, ground flaxseed, and sea salt to the wet ingredients, stirring until everything is evenly incorporated.
Gently fold in the fresh blueberries, being careful not to crush them so they remain whole for baking.
Pour the oatmeal mixture into the prepared baking dish and smooth the top with a spoon.
Bake for 22-25 minutes, or until the center is firm to the touch and the edges are lightly golden.
Remove from the oven and let it cool for 5 minutes before serving to allow the bake to set.