YOUR SOLIN GENERATED RECIPE
Honey Almond Oat Clusters
Crispy honey-glazed oat and almond clusters baked until golden brown, served over a generous bowl of creamy Greek yogurt for a protein-packed morning.
INGREDIENTS
1.5 cup Non-fat Greek yogurt
0.5 cup Rolled oats
0.5 oz Sliced almonds
1 tbsp Honey
1 large Egg white
0.25 tsp Vanilla extract
0.25 tsp Ground cinnamon
0.13 tsp Sea salt
PREPARATION
Preheat your oven to 325°F and line a small baking sheet with parchment paper.
In a medium mixing bowl, whisk the egg white until it becomes frothy and light.
Stir the honey, vanilla extract, ground cinnamon, and sea salt into the egg white until well combined.
Add the rolled oats and sliced almonds to the bowl, tossing until every piece is evenly coated in the honey mixture.
Spread the oat mixture onto the prepared baking sheet, pressing them into small, tight clusters to mimic cereal bunches.
Bake for 15 to 18 minutes, rotating the pan halfway through, until the clusters are fragrant and toasted.
Remove from the oven and let the clusters cool completely on the pan to ensure they become crunchy.
Spoon the Greek yogurt into a serving bowl and top with the cooled honey almond clusters.