Classic Vanilla Bean Oatmeal

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Vanilla Bean Oatmeal

YOUR SOLIN GENERATED RECIPE

Classic Vanilla Bean Oatmeal

Creamy rolled oats simmered with fragrant vanilla bean and whisked egg whites for a fluffy, protein-packed breakfast topped with tart raspberries.

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NUTRITION

491kcal
Protein
48.4g
Fat
12.4g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup rolled oats

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 tbsp almond butter

0.5 cup fresh raspberries

1 tsp vanilla bean paste

1 tsp ground cinnamon

0.5 cup water

0.13 tsp sea salt

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PREPARATION

  • 1

    In a small saucepan, combine the rolled oats, water, sea salt, and ground cinnamon over medium heat.

  • 2

    Simmer the mixture for about 5 minutes, stirring occasionally until the liquid is mostly absorbed.

  • 3

    Turn the heat to low and slowly pour in the liquid egg whites while whisking vigorously to create a light, voluminous texture.

  • 4

    Once the oats are thick and the egg whites are cooked through, remove the pan from the heat.

  • 5

    Fold in the vanilla bean paste and non-fat Greek yogurt until the oatmeal is smooth and creamy.

  • 6

    Transfer the oatmeal to a bowl and garnish with almond butter and fresh raspberries.

Classic Vanilla Bean Oatmeal

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Vanilla Bean Oatmeal

YOUR SOLIN GENERATED RECIPE

Classic Vanilla Bean Oatmeal

Creamy rolled oats simmered with fragrant vanilla bean and whisked egg whites for a fluffy, protein-packed breakfast topped with tart raspberries.

NUTRITION

491kcal
Protein
48.4g
Fat
12.4g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup rolled oats

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 tbsp almond butter

0.5 cup fresh raspberries

1 tsp vanilla bean paste

1 tsp ground cinnamon

0.5 cup water

0.13 tsp sea salt

PREPARATION

  • 1

    In a small saucepan, combine the rolled oats, water, sea salt, and ground cinnamon over medium heat.

  • 2

    Simmer the mixture for about 5 minutes, stirring occasionally until the liquid is mostly absorbed.

  • 3

    Turn the heat to low and slowly pour in the liquid egg whites while whisking vigorously to create a light, voluminous texture.

  • 4

    Once the oats are thick and the egg whites are cooked through, remove the pan from the heat.

  • 5

    Fold in the vanilla bean paste and non-fat Greek yogurt until the oatmeal is smooth and creamy.

  • 6

    Transfer the oatmeal to a bowl and garnish with almond butter and fresh raspberries.