YOUR SOLIN GENERATED RECIPE
Cinnamon Swirl Baked Oats with Yogurt
Rolled oats blended with protein-rich Greek yogurt and warm cinnamon, baked until the center is fluffy and the edges are golden and fragrant.
INGREDIENTS
0.5 cup Rolled oats
1 large Egg
0.25 cup Liquid egg whites
0.5 cup Non-fat Greek yogurt
0.5 cup Non-fat Greek yogurt
1 tsp Baking powder
1 tsp Ground cinnamon
1 tsp Vanilla extract
1 tbsp Maple syrup
0.13 tsp Sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or baking dish.
In a high-speed blender, combine the rolled oats, egg, liquid egg whites, the first 0.5 cup portion of Greek yogurt, baking powder, vanilla extract, sea salt, and 0.5 teaspoon of the ground cinnamon.
Blend the mixture on high until it reaches a completely smooth and creamy consistency.
Pour the blended oat batter into the prepared baking dish.
In a small bowl, whisk together the maple syrup and the remaining 0.5 teaspoon of ground cinnamon.
Drizzle the cinnamon-syrup mixture over the top of the batter and use a toothpick or knife to gently swirl it into the oats for a marbled effect.
Bake for 22 to 25 minutes until the oats have risen and the center is set but still slightly springy to the touch.
Remove from the oven and allow to cool for a few minutes before topping with the remaining 0.5 cup of Greek yogurt and serving warm.