YOUR SOLIN GENERATED RECIPE
Oven-baked rolled oats blended with creamy Greek yogurt and vibrant blueberries for a protein-packed meal with a soft, cake-like texture.
INGREDIENTS
0.5 cup rolled oats
0.5 cup non-fat Greek yogurt
0.5 cup liquid egg whites
1 scoop vanilla protein powder
0.5 cup fresh blueberries
0.5 tsp baking powder
0.25 tsp sea salt
0.5 tsp ground cinnamon
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish or ramekin.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, sea salt, and ground cinnamon.
Add the liquid egg whites and non-fat Greek yogurt to the dry ingredients, stirring until the mixture is well combined and creamy.
Gently fold in the fresh blueberries, being careful not to crush them.
Pour the batter into the prepared baking dish and spread it into an even layer.
Bake for 25 to 30 minutes, or until the top is golden brown and the center is firm to the touch.
Allow the oatmeal to cool for 5 minutes before serving to let the texture set.