YOUR SOLIN GENERATED RECIPE
Blueberry Almond Oatmeal Bake
Rolled oats baked into a warm, cake-like texture with juicy blueberries and crunchy almonds, providing a satisfyingly sweet start to your morning.
INGREDIENTS
0.5 cup rolled oats
1 cup 0% plain Greek yogurt
1 scoop vanilla protein powder
0.5 cup fresh blueberries
1 tbsp sliced almonds
0.25 cup unsweetened almond milk
0.5 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
1 tsp ground cinnamon
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish or large ramekin.
In a medium mixing bowl, whisk together the Greek yogurt, unsweetened almond milk, and vanilla extract until the mixture is creamy and smooth.
Add the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until fully incorporated.
Gently fold in most of the fresh blueberries, being careful not to crush them, and save a few for the topping.
Transfer the oatmeal batter into the prepared baking dish and use a spoon to smooth out the surface.
Top the batter with the remaining blueberries and the sliced almonds for a bit of crunch and visual appeal.
Bake for 25 to 30 minutes, or until the center is set and the edges are slightly golden and pulling away from the sides.
Remove from the oven and let the bake cool for at least 5 minutes to allow the texture to firm up before enjoying.