YOUR SOLIN GENERATED RECIPE
Rolled oats baked with juicy blueberries and protein-rich Greek yogurt for a warm, cake-like texture that satisfies every morning craving.
INGREDIENTS
0.5 cup rolled oats
0.5 scoop vanilla protein powder
0.5 cup egg whites
0.5 cup non-fat Greek yogurt
0.5 cup fresh blueberries
0.25 cup unsweetened almond milk
1 tsp chia seeds
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 375°F and lightly grease a small oven-safe ramekin or individual baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, ground cinnamon, baking powder, and sea salt until evenly combined.
Add the egg whites, non-fat Greek yogurt, unsweetened almond milk, vanilla extract, and chia seeds to the dry ingredients, stirring until the batter is smooth.
Gently fold in half of the fresh blueberries, being careful not to crush them.
Pour the oatmeal mixture into the prepared baking dish and scatter the remaining blueberries across the top.
Bake for 25 to 30 minutes, or until the center is firm to the touch and the edges are lightly golden brown.
Remove from the oven and let the oatmeal cool for about 5 minutes before enjoying it warm.