YOUR SOLIN GENERATED RECIPE
Baked Berry Oatmeal Delight
Rolled oats baked with creamy Greek yogurt and vibrant raspberries for a satisfying, protein-packed breakfast that features a tender, cake-like texture.
INGREDIENTS
0.5 cup Old fashioned rolled oats
1 cup Nonfat plain Greek yogurt
2 large Eggs
0.5 cup Fresh raspberries
1 tbsp Hemp hearts
0.5 cup Unsweetened soy milk
0.5 tsp Ground cinnamon
0.25 tsp Sea salt
0.5 tsp Vanilla extract
PREPARATION
Preheat oven to 375°F and lightly grease a small oven-safe baking dish with coconut oil or ghee.
In a medium mixing bowl, whisk together the Greek yogurt, eggs, soy milk, and vanilla extract until the mixture is completely smooth.
Add the rolled oats, hemp hearts, ground cinnamon, and sea salt to the wet ingredients and stir until well combined.
Gently fold in half of the fresh raspberries, being careful not to crush them too much.
Pour the oatmeal mixture into the prepared baking dish and scatter the remaining raspberries over the top.
Bake for 25 to 30 minutes or until the center is set and the edges are starting to turn a light golden brown.
Remove from the oven and allow the dish to cool for at least 5 minutes to let the texture set before serving warm.