YOUR SOLIN GENERATED RECIPE
Baked rolled oats mixed with juicy berries and protein-rich Greek yogurt for a satisfyingly chewy breakfast that keeps you full all morning.
INGREDIENTS
0.5 cup rolled oats
0.75 scoop vanilla protein powder
0.5 cup nonfat Greek yogurt
0.25 cup liquid egg whites
0.5 cup mixed berries
0.25 cup unsweetened almond milk
0 tsp avocado oil
0.5 tsp baking powder
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat oven to 350°F and grease a standard muffin tin with the avocado oil.
In a large bowl, whisk together the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt.
In a separate bowl, combine the nonfat Greek yogurt, liquid egg whites, unsweetened almond milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined, then gently fold in the mixed berries.
Divide the mixture evenly among the muffin cups and bake for 22 to 25 minutes until the tops are golden and firm.
Let the oatmeal cups cool in the pan for 5 minutes before transferring to a wire rack to cool completely.