YOUR SOLIN GENERATED RECIPE
Blueberry Almond Baked Oatmeal
Rolled oats baked with creamy Greek yogurt and sweet blueberries, topped with a crunchy almond crust for a satisfying morning meal.
INGREDIENTS
0.5 cup Rolled oats
1 cup Plain Greek yogurt
0.5 scoop Vanilla protein powder
0.5 cup Fresh blueberries
1 oz Sliced almonds
0.25 cup Unsweetened almond milk
0.5 tsp Baking powder
0.5 tsp Ground cinnamon
0.25 tsp Vanilla extract
0.13 tsp Sea salt
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe 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, ground cinnamon, and sea salt until well combined.
Stir in the plain Greek yogurt, unsweetened almond milk, and vanilla extract, mixing until the batter is thick and uniform.
Gently fold in the fresh blueberries, being careful not to burst them, then transfer the mixture into the prepared baking dish.
Sprinkle the sliced almonds evenly over the top to create a textured crust that will toast beautifully in the oven.
Bake for 25 to 30 minutes until the center is set and the almond topping is golden brown and fragrant.
Remove from the oven and let it cool for 5 minutes before serving to allow the flavors to meld and the texture to firm up.