YOUR SOLIN GENERATED RECIPE
Rolled oats and protein-rich Greek yogurt baked into a fluffy, golden-brown cake bursting with juicy blueberries and warm cinnamon.
INGREDIENTS
0.5 cup Rolled oats
1 scoop Vanilla whey protein isolate
0.5 tbsp Chia seeds
0.5 tsp Baking powder
0.25 tsp Ground cinnamon
0.13 tsp Sea salt
0.5 cup Unsweetened almond milk
0.25 cup Liquid egg whites
0.25 cup Nonfat plain Greek yogurt
0.5 tsp Vanilla extract
0.5 cup Fresh blueberries
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish with coconut oil spray.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, chia seeds, baking powder, cinnamon, and sea salt until well combined.
Add the almond milk, liquid egg whites, Greek yogurt, and vanilla extract to the dry ingredients, stirring until the batter is smooth and the yogurt is fully incorporated.
Gently fold in the fresh blueberries, being careful not to crush them so they remain whole for baking.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the center is set and the edges are slightly golden and pulling away from the sides.
Remove from the oven and let cool for 5 minutes before serving warm.