YOUR SOLIN GENERATED RECIPE
Hearty Berry-Almond Oatmeal Bowl
Gluten-free oats simmered with egg whites for a fluffy texture, topped with tart blueberries and a velvety almond butter drizzle.
INGREDIENTS
0.5 cup sprouted rolled oats
0.5 cup liquid egg whites
0.5 cup plain non-fat Greek yogurt
0.5 scoop vanilla protein powder
0.5 cup fresh blueberries
1 tbsp almond butter
0.25 tsp ground cinnamon
0.13 tsp sea salt
1 cup water
PREPARATION
In a small saucepan, bring 1 cup of water and the sea salt to a gentle boil over medium-high heat.
Stir in the sprouted rolled oats, then reduce the heat to medium-low and simmer for 5-6 minutes until the liquid is mostly absorbed.
Slowly pour in the liquid egg whites while whisking constantly with a fork or small whisk for 2-3 minutes until the oats become thick and voluminous.
Remove the saucepan from the heat and immediately stir in the vanilla protein powder and ground cinnamon until the mixture is smooth and creamy.
Transfer the oatmeal to a serving bowl and top with the Greek yogurt, fresh blueberries, and a drizzle of almond butter.