High-Protein Blueberry Cheesecake Power Bowl

Let's Cook

1. Step 1.

   In a small saucepan, combine 35 g rolled oats and 120 ml water. Place over medium heat and cook for 3–4 minutes, stirring regularly with a spoon or spatula, until the oats have absorbed most of the water and the mixture is thick and creamy.

2. Step 2.

   Reduce the heat to low. While stirring the oat mixture continuously, slowly pour in 250 g liquid egg whites in a steady stream. Continue to cook for another 2–3 minutes, stirring constantly, until the egg whites are fully cooked and the mixture is thick and creamy. The egg whites should turn opaque and no longer look raw.

3. Step 3.

   Stir in 0.5 tsp ground cinnamon, 0.5 tsp vanilla extract, 1 pinch salt, and zero-calorie sweetener if desired. Remove the saucepan from the heat and let the mixture cool for 1–2 minutes.

4. Step 4.

   While the oat mixture cools, prepare the toppings: measure out 75 g blueberries, 8 g chia seeds, and 5 g natural almond butter. Set aside.

5. Step 5.

   Stir half of the 170 g 0% Greek yogurt into the warm oat mixture until fully incorporated. Transfer the mixture to a serving bowl.

6. Step 6.

   Top the oat mixture with the remaining Greek yogurt and the blueberries. Sprinkle with the chia seeds and finish by drizzling the almond butter over the top. Serve immediately.