This may seem like an odd combination, but I'm telling you, they're delicious! This is one of my favorite summertime breakfasts. I just make 6 of these at a time so they don't get soggy since they're stored in the fridge. I eat two of these split in half and topped with raw almond butter for a healthy and filling breakfast...a perfect mixture of protein, carbs, and healthy fats.
liquid egg whites
fresh blueberries (preferably organic)
Preheat oven to 350. Spritz a muffin pan with olive oil. In each muffin cup, place 1 T oats, 1 T blueberries, and fill the rest of the way with liquid egg whites. Bake for 20-25 minutes.