YOUR SOLIN GENERATED RECIPE
Blueberry Crumble Baked Oatmeal
Rolled oats baked into a protein-rich vanilla custard with juicy blueberries, finished with a golden almond butter crumble for a warm and satisfying morning treat.
INGREDIENTS
0.5 cup Rolled oats
1 scoop Vanilla protein powder
0.5 cup Nonfat Greek yogurt
1 large Egg
0.25 cup Unsweetened almond milk
0.5 cup Fresh blueberries
1 tbsp Almond butter
0.5 tsp Ground cinnamon
0.5 tsp Baking powder
0.25 tsp Sea salt
1 tsp Vanilla extract
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with a touch of coconut oil or avocado oil spray.
In a mixing bowl, whisk together the large egg, Greek yogurt, almond milk, and vanilla extract until the mixture is completely smooth.
Add the rolled oats, vanilla protein powder, ground cinnamon, baking powder, and sea salt to the wet ingredients, stirring until well combined.
Gently fold half of the fresh blueberries into the oatmeal batter to ensure even distribution.
Pour the mixture into your prepared baking dish and scatter the remaining blueberries across the top.
Drizzle the almond butter over the surface, using a knife or toothpick to lightly swirl it into the top layer for a crumble-like texture.
Bake for 25 to 30 minutes until the center is firm to the touch and the top has developed a light golden hue.
Allow the baked oatmeal to cool for 5 minutes before serving to let the flavors meld and the texture set.