YOUR SOLIN GENERATED RECIPE
Creamy High-Protein Butterscotch Oatmeal with Toasted Pecans
Indulge in this decadent yet nutritious oatmeal that combines the rich flavors of butterscotch with a hearty scoop of protein powder. Creamy almond milk and tangy Greek yogurt create a luxuriously smooth base, while a drizzle of date syrup provides natural sweetness. Finished with crunchy toasted pecans, this bowl offers a delightful mix of textures and flavors to kickstart your day or fuel your body any time.
INGREDIENTS
1/2 cup Rolled Oats (40g)
1 cup Unsweetened Almond Milk (240g)
1 scoop Butterscotch Whey Protein Powder (30g)
1/4 cup Nonfat Greek Yogurt (60g)
1 tbsp Date Syrup (21g)
10g Toasted Pecans
PREPARATION
In a small saucepan, combine the rolled oats and almond milk. Bring to a simmer over medium heat, stirring occasionally to prevent sticking.
Cook the oats for about 5-7 minutes until they absorb most of the liquid and achieve a creamy texture.
Remove the saucepan from heat and stir in the protein powder until fully incorporated. If desired, mix in the Greek yogurt for extra creaminess.
Transfer the oatmeal into a bowl and drizzle the date syrup evenly over the top for a rich butterscotch flavor.
Sprinkle the toasted pecans over the oatmeal for a delightful crunch and extra texture.
Serve immediately and enjoy your nutritious, high-protein, butterscotch-infused oatmeal.