Baked Berry Oatmeal Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Berry Oatmeal Cups

YOUR SOLIN GENERATED RECIPE

Baked Berry Oatmeal Cups

Rolled oats baked into portable cups with vibrant blueberries and protein-rich Greek yogurt for a satisfyingly chewy breakfast on the go.

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NUTRITION

422kcal
Protein
46.1g
Fat
5.6g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Rolled oats

0.5 cup Liquid egg whites

0.5 cup Nonfat Greek yogurt

15 gram Vanilla protein powder

0.5 cup Fresh blueberries

0.25 cup Unsweetened almond milk

1 tsp Chia seeds

0.5 tsp Baking powder

0.5 tsp Vanilla extract

0.5 tsp Ground cinnamon

0.13 tsp Sea salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a standard muffin tin with avocado oil spray.

  • 2

    In a large mixing bowl, whisk together the liquid egg whites, nonfat Greek yogurt, unsweetened almond milk, and vanilla extract until the mixture is smooth.

  • 3

    Add the rolled oats, vanilla protein powder, chia seeds, baking powder, ground cinnamon, and sea salt to the wet ingredients.

  • 4

    Stir the mixture thoroughly with a spatula until all the dry ingredients are fully incorporated into the batter.

  • 5

    Gently fold in the fresh blueberries, being careful not to burst them to keep the batter clean.

  • 6

    Evenly distribute the batter into the prepared muffin tin, filling each cup nearly to the top.

  • 7

    Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

  • 8

    Allow the cups to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Baked Berry Oatmeal Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Berry Oatmeal Cups

YOUR SOLIN GENERATED RECIPE

Baked Berry Oatmeal Cups

Rolled oats baked into portable cups with vibrant blueberries and protein-rich Greek yogurt for a satisfyingly chewy breakfast on the go.

NUTRITION

422kcal
Protein
46.1g
Fat
5.6g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Rolled oats

0.5 cup Liquid egg whites

0.5 cup Nonfat Greek yogurt

15 gram Vanilla protein powder

0.5 cup Fresh blueberries

0.25 cup Unsweetened almond milk

1 tsp Chia seeds

0.5 tsp Baking powder

0.5 tsp Vanilla extract

0.5 tsp Ground cinnamon

0.13 tsp Sea salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a standard muffin tin with avocado oil spray.

  • 2

    In a large mixing bowl, whisk together the liquid egg whites, nonfat Greek yogurt, unsweetened almond milk, and vanilla extract until the mixture is smooth.

  • 3

    Add the rolled oats, vanilla protein powder, chia seeds, baking powder, ground cinnamon, and sea salt to the wet ingredients.

  • 4

    Stir the mixture thoroughly with a spatula until all the dry ingredients are fully incorporated into the batter.

  • 5

    Gently fold in the fresh blueberries, being careful not to burst them to keep the batter clean.

  • 6

    Evenly distribute the batter into the prepared muffin tin, filling each cup nearly to the top.

  • 7

    Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

  • 8

    Allow the cups to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.