YOUR SOLIN GENERATED RECIPE
Baked Berry Oatmeal with Almonds
Oats baked with protein-rich egg whites and sweet berries, creating a warm, cake-like texture that is perfectly complemented by crunchy toasted almonds.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup liquid egg whites
0.5 cup unsweetened almond milk
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.13 tsp sea salt
0.5 cup fresh blueberries
1 tbsp sliced almonds
0.25 cup non-fat Greek yogurt
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe baking dish with a touch of coconut oil or avocado oil spray.
In a medium mixing bowl, combine the rolled oats, vanilla protein powder, ground cinnamon, and sea salt, whisking until the dry ingredients are evenly distributed.
Add the liquid egg whites, unsweetened almond milk, and vanilla extract to the dry mixture, stirring thoroughly until no dry clumps of protein powder remain.
Gently fold in half of the fresh blueberries to ensure they are dispersed throughout the batter.
Pour the oatmeal mixture into the prepared baking dish, smoothing the top with a spatula.
Scatter the remaining blueberries and the sliced almonds over the top of the mixture for a beautiful presentation and added texture.
Place the dish in the oven and bake for 25 to 30 minutes, or until the center is firm to the touch and the edges are lightly browned.
Remove from the oven and allow it to cool for 5 minutes to let the texture set.
Top with a dollop of non-fat Greek yogurt before serving for extra creaminess and a boost of protein.