High-Protein Blueberry Cheesecake Power Bowl

Let's Cook

1. Step 1.

   Add the rolled oats and 120 ml water to a saucepan. Cook over medium heat for 3–4 minutes, stirring regularly. Reduce the heat to low. Slowly add the egg whites while stirring continuously. Cook for another 2–3 minutes, stirring until the egg whites are fully cooked and the mixture is thick and creamy. Stir in the cinnamon, vanilla extract, salt and optional sweetener. Remove from the heat and allow to cool for 1–2 minutes. Stir half of the Greek yogurt into the oat mixture. Transfer to a serving bowl. Top with the remaining Greek yogurt and blueberries. Sprinkle with chia seeds and finish with the almond butter. Serve immediately. Nutrition Per Serving Calories: approximately 440 kcal Protein: approximately 50 g Carbohydrates: approximately 45 g Fat: approximately 8 g Fibre: approximately 8 g Added Sugar: 0 g Dietary & Fitness Tags High Protein Bodybuilding Muscle Building Low Fat Low Added Sugar Healthy Breakfast Complete Protein BCAA Rich Meal Prep Friendly Amino Acid Profile This recipe contains complete protein sources from egg whites and Greek yogurt, providing all nine essential amino acids: Leucine Isoleucine Valine Lysine Methionine Phenylalanine Threonine Tryptophan Histidine The meal is particularly rich in the branched-chain amino acids leucine, isoleucine and valine. Healthy Fat Sources Chia seeds provide ALA omega-3 fatty acids. Almond butter provides predominantly unsaturated fats. The portions are controlled to provide beneficial dietary fats while keeping the overall meal relatively low in fat. Storage Store the cooked oat and egg-white mixture in an airtight container in the refrigerator for up to 2 days. Store the Greek yogurt, blueberries and almond butter separately and add after reheating. Best served: Fresh or refrigerated meal prep.