YOUR SOLIN GENERATED RECIPE
High-Protein Vanilla Almond Oat Bowl
Creamy gluten-free oats whisked with fluffy egg whites and vanilla protein, topped with nutty almond butter and hemp hearts for a satisfying crunch.
INGREDIENTS
0.5 cup Gluten-free rolled oats
1 cup Water
0.5 cup Liquid egg whites
1 scoop Vanilla plant-based protein powder
1 tbsp Creamy almond butter
1 tbsp Hemp hearts
0.25 tsp Ground cinnamon
0.25 tsp Sea salt
0.25 cup Fresh blueberries
PREPARATION
In a small saucepan, combine the gluten-free oats, water, sea salt, and cinnamon over medium heat.
Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally until the oats have absorbed most of the liquid.
Lower the heat to low and slowly whisk in the liquid egg whites, stirring constantly for 2-3 minutes until the oats become thick and voluminous.
Remove the pan from the heat and quickly fold in the vanilla plant-based protein powder until the mixture is fully incorporated and smooth.
Transfer the oat mixture to a serving bowl and top with fresh blueberries, creamy almond butter, and hemp hearts.