YOUR SOLIN GENERATED RECIPE
Blueberry Almond Oatmeal Bake
Oven-baked rolled oats and juicy blueberries infused with creamy Greek yogurt and crunchy almonds for a satisfyingly fragrant breakfast.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.75 cup non-fat Greek yogurt
0.5 cup fresh blueberries
0.5 tbsp chia seeds
0.25 oz sliced almonds
0.25 cup unsweetened soy milk
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with a touch of coconut oil or parchment paper.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, chia seeds, ground cinnamon, baking powder, and sea salt until evenly distributed.
Add the non-fat Greek yogurt, unsweetened soy milk, and vanilla extract to the dry ingredients, stirring until a thick, uniform batter forms.
Gently fold in the fresh blueberries using a spatula, being careful not to crush them so they remain whole during baking.
Transfer the mixture into the prepared baking dish, smoothing the top with your spatula, and sprinkle the sliced almonds evenly over the surface.
Bake for 25 to 30 minutes until the center is set and the almond topping has turned a light golden brown.
Remove from the oven and let it cool for 5 minutes before serving to allow the oats to fully set.