NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup non-fat Greek yogurt

0.25 cup liquid egg whites

0.75 scoop vanilla protein powder

1 tsp ground cinnamon

0.5 tsp baking powder

1 tsp vanilla extract

0.5 cup fresh blueberries

1 tsp coconut oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease two large ramekins or a small baking dish with the coconut oil.

• 2

  In a medium-sized mixing bowl, whisk together the non-fat Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.

• 3

  Add the rolled oats, vanilla protein powder, ground cinnamon, and baking powder to the wet ingredients, stirring until a thick batter forms.

• 4

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing them.

• 5

  Divide the oat batter evenly between the prepared ramekins, smoothing the tops with the back of a spoon.

• 6

  Place the ramekins on a baking sheet and bake for 20 to 25 minutes, or until the centers are firm and the edges are lightly golden.

• 7

  Remove from the oven and allow the oat cakes to cool for at least 5 minutes before serving directly from the ramekins.