Name: Baked berry oatmeal with yogurt
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/3 cup rolled oats; 3 large egg whites; 2 oz fresh blueberries; 3/4 tsp honey; 1/4 tsp ground cinnamon; 1/2 tsp vanilla extract; 1/4 tsp baking powder; 1/4 tsp salt; 1 1/2 tbsp water; 1 1/4 cups plain nonfat Greek yogurt; 4 olive oil cooking sprays

Nutrition

Per serving

473 calories

Protein: 47g; 41% of calories
Carbs: 57g; 49% of calories
Fat: 5g; 10% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 350°F. Lightly grease three wells of a standard muffin tin with cooking spray. In a large bowl, whisk the egg whites, water, honey, vanilla, cinnamon, baking powder, and salt until combined.
Mash a quarter of the blueberries into the batter, then stir in the oats. Divide the mixture evenly between the three greased muffin wells, filling each about three quarters full. Top with the remaining whole blueberries. Bake for 25 to 30 minutes until the centers are set and the tops are golden. Done when set and golden.
Let the oatmeal cups cool for 5 minutes in the tin. Run a thin knife around the edge of each cup to loosen before lifting them out. For meal prep, let the cups cool completely before storing in an airtight container in the refrigerator for up to 4 days.
When ready to eat, microwave three oatmeal cups for 45 to 60 seconds until warmed through. Serve on a plate with the cold Greek yogurt on the side.

Nutrition

Ingredients

Instructions

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