YOUR SOLIN GENERATED RECIPE
Blueberry Baked Oatmeal with Toasted Almonds
Hearty rolled oats baked with juicy blueberries and protein-rich Greek yogurt, topped with a crunchy layer of golden toasted almonds.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup nonfat Greek yogurt
1 large egg
0.5 cup fresh blueberries
0.5 oz sliced almonds
0.25 cup unsweetened almond milk
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.13 tsp sea salt
0.25 tsp vanilla extract
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish or ramekin with a touch of coconut oil.
In a medium mixing bowl, whisk together the egg, Greek yogurt, almond milk, and vanilla extract until the mixture is smooth and well combined.
Add the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until just incorporated.
Gently fold in three-quarters of the fresh blueberries, taking care not to burst them, then transfer the batter into the prepared baking dish.
Scatter the remaining blueberries and the sliced almonds evenly over the top of the oatmeal mixture.
Bake for 25 to 30 minutes, or until the center is firm to the touch and the almonds have reached a fragrant, golden brown toastiness.
Allow the baked oatmeal to cool for 5 minutes before serving to let the texture set.