YOUR SOLIN GENERATED RECIPE
Baked Berry Oatmeal with Toasted Nuts
Oven-baked rolled oats mixed with protein-rich egg whites and creamy Greek yogurt, featuring juicy bursting blueberries and a crunchy toasted walnut topping.
INGREDIENTS
0.5 cup Rolled oats
1 scoop Vanilla protein powder
0.5 cup Liquid egg whites
0.25 cup Non-fat Greek yogurt
0.5 cup Unsweetened almond milk
0.5 cup Fresh blueberries
0.5 oz Chopped walnuts
0.5 tsp Ground cinnamon
0.25 tsp Sea salt
1 tsp Vanilla extract
0.5 tsp Baking powder
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the dry ingredients: rolled oats, vanilla protein powder, ground cinnamon, sea salt, and baking powder.
Add the liquid egg whites, non-fat Greek yogurt, unsweetened almond milk, and vanilla extract to the bowl, stirring until the mixture is well combined and smooth.
Gently fold in half of the fresh blueberries to distribute them throughout the batter.
Pour the oatmeal mixture into the prepared baking dish, then top with the remaining blueberries and the chopped walnuts.
Bake for 25 to 30 minutes, or until the center is set and the top has developed a light golden-brown color.
Remove from the oven and let it sit for 5 minutes to allow the texture to firm up before serving.