YOUR SOLIN GENERATED RECIPE
Blueberry Baked Oatmeal with Silken Tofu
Rolled oats and silken tofu baked into a custardy, protein-packed square bursting with juicy blueberries and nutty peanut butter notes.
INGREDIENTS
0.5 cup Rolled oats
6 oz Silken tofu
6 tbsp Peanut butter powder
0.5 cup Unsweetened soy milk
0.5 cup Fresh blueberries
1 tbsp Ground flaxseed
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 tsp Ground cinnamon
0.5 tsp Vanilla extract
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe baking dish.
In a high-speed blender, combine the silken tofu, unsweetened soy milk, peanut butter powder, ground flaxseed, and vanilla extract until the mixture is completely smooth and creamy.
In a medium mixing bowl, whisk together the rolled oats, baking powder, sea salt, and ground cinnamon until evenly distributed.
Pour the blended tofu mixture into the bowl with the dry ingredients and stir with a spatula until well combined.
Gently fold in the fresh blueberries, taking care not to burst them so the batter stays clean.
Transfer the mixture into the prepared baking dish and smooth the top into an even layer.
Bake for 30 to 35 minutes, or until the center is firm to the touch and the edges have turned a light golden brown.
Remove from the oven and let the oatmeal cool for at least 5 minutes to allow the custardy texture to set before serving.