YOUR SOLIN GENERATED RECIPE
Golden oat clusters baked with honey and sliced almonds, served over a creamy protein-enriched Greek yogurt base for a satisfying crunch.
INGREDIENTS
0.33 cup old fashioned rolled oats
0.25 oz sliced almonds
0.25 oz pumpkin seeds
1 tsp honey
1 tsp coconut oil
0.25 tsp ground cinnamon
0.13 tsp sea salt
1.25 cup non-fat Greek yogurt
10 g vanilla protein powder
0.25 cup fresh blueberries
PREPARATION
Preheat your oven to 325°F and line a small baking sheet with parchment paper.
In a small mixing bowl, stir together the rolled oats, sliced almonds, pumpkin seeds, honey, coconut oil, cinnamon, and sea salt until the dry ingredients are evenly coated.
Spread the oat mixture in a thin layer on the prepared baking sheet.
Bake for 12 to 15 minutes, stirring once halfway through, until the granola is fragrant and light golden brown.
Remove from the oven and let the granola cool completely on the pan to allow it to crisp up into clusters.
In a separate bowl, whisk the non-fat Greek yogurt and vanilla protein powder together until the mixture is smooth and well combined.
Top the protein yogurt with the cooled honey-nut granola and fresh blueberries before serving.