YOUR SOLIN GENERATED RECIPE
Blueberry Almond Oatmeal Bake
Oven-baked rolled oats infused with creamy almond milk and vibrant blueberries, creating a warm and comforting dish with a satisfyingly nutty crunch.
INGREDIENTS
0.5 cup rolled oats
0.75 cup egg whites
1 scoop vanilla vegan protein powder
0.5 cup blueberries
1 tbsp slivered almonds
0.5 cup unsweetened almond milk
0.5 tsp ground cinnamon
0.5 tsp baking powder
0.25 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat oven to 375°F and grease a small oven-safe ramekin or baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the egg whites, unsweetened almond milk, and vanilla extract until frothy.
Add the vanilla vegan protein powder, rolled oats, baking powder, ground cinnamon, and sea salt, stirring until the batter is well combined.
Gently fold in most of the blueberries, being careful not to crush them, and let the mixture sit for 2 minutes to allow the oats to hydrate.
Transfer the mixture into the prepared baking dish, then scatter the remaining blueberries and slivered almonds across the top.
Bake for 25 to 30 minutes, or until the center is firm to the touch and the edges are a beautiful golden brown.
Allow the bake to cool for 5 minutes before serving to let the texture set perfectly.