YOUR SOLIN GENERATED RECIPE
Blueberry Almond Oatmeal Bake
Warm oven-baked oats and juicy blueberries infused with vanilla protein, creating a golden-brown crust that yields to a soft, cake-like center.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup egg whites
0.5 cup unsweetened almond milk
0.5 cup fresh blueberries
0.5 oz sliced almonds
0.5 tsp baking powder
0.25 tsp ground cinnamon
1 tsp pure vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish with a touch of coconut oil or avocado oil spray.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, cinnamon, and sea salt until the dry ingredients are evenly distributed.
Add the egg whites, unsweetened almond milk, and vanilla extract to the bowl, stirring thoroughly until the mixture is well combined and the protein powder is fully dissolved.
Gently fold in three-quarters of the fresh blueberries and half of the sliced almonds using a spatula.
Pour the batter into the prepared baking dish and top with the remaining blueberries and almonds for a decorative finish.
Bake for 25 to 30 minutes, or until the center is set and the top has developed a beautiful golden-brown color.
Remove from the oven and let the bake cool for 5 minutes before serving to allow the texture to firm up and the flavors to meld.