YOUR SOLIN GENERATED RECIPE
Oven-baked gluten-free oats combined with protein-rich egg whites and Greek yogurt, finished with fragrant toasted walnuts and a golden honey drizzle.
INGREDIENTS
0.5 cup gluten-free rolled oats
1 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 tbsp honey
0.5 oz chopped walnuts
0.5 cup fresh blueberries
0.5 tsp ground cinnamon
0.25 tsp sea salt
0.5 tsp vanilla extract
0.25 tsp baking powder
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of coconut oil or avocado oil.
In a medium-sized mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, honey, and vanilla extract until the mixture is smooth and well-combined.
Stir in the gluten-free rolled oats, ground cinnamon, sea salt, and baking powder, ensuring the dry ingredients are fully incorporated into the wet base.
Gently fold in the fresh blueberries and pour the entire mixture into your prepared baking dish.
Sprinkle the chopped walnuts evenly over the top of the oats to ensure a nutty crunch in every bite.
Bake for 25 to 30 minutes, or until the oatmeal is set in the center and the top has turned a beautiful golden brown.
Allow the dish to cool for 5 minutes before serving to let the texture firm up.