YOUR SOLIN GENERATED RECIPE
Rolled oats baked into a fluffy, protein-rich cake bursting with juicy blueberries and aromatic cinnamon for a comforting breakfast.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
0.5 cup fresh blueberries
0.25 cup unsweetened almond milk
0.5 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp vanilla extract
1 tsp coconut oil
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish with the coconut oil.
In a high-speed blender, combine the rolled oats, vanilla protein powder, liquid egg whites, Greek yogurt, almond milk, baking powder, cinnamon, and vanilla extract.
Blend on high for 30 seconds until the mixture is completely smooth and resembles a thick pancake batter.
Pour the batter into the prepared baking dish and gently fold in the fresh blueberries with a spoon.
Bake for 20 to 25 minutes, or until the top is firm to the touch and the edges are lightly golden brown.
Remove from the oven and let it sit for 3 minutes to set before enjoying warm.