YOUR SOLIN GENERATED RECIPE
Maple-Pecan Baked Oatmeal
Enjoy a warm, comforting bowl of Maple-Pecan Baked Oatmeal that harmonizes the nutty flavor of pecans with the subtle sweetness of maple syrup. This dish boasts a delightful texture from rolled oats and a protein boost from egg and nonfat Greek yogurt, with a hint of blueberry brightness to round out its hearty, satisfying taste.
INGREDIENTS
1/2 cup Rolled Oats (40g)
1 Large Egg
1/2 cup Unsweetened Almond Milk (120ml)
1/2 cup Nonfat Greek Yogurt (120g)
1 tbsp Maple Syrup
1/16 cup Chopped Pecans (~7g)
1/4 cup Blueberries
1/2 scoop Whey Protein Powder (Unflavored)
1/4 tsp Baking Powder
1/4 tsp Cinnamon
A pinch of Salt
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or ramekin.
In a mixing bowl, combine the rolled oats, whey protein powder, baking powder, cinnamon, and a pinch of salt.
In another bowl, whisk together the egg, unsweetened almond milk, nonfat Greek yogurt, and maple syrup until smooth.
Pour the wet ingredients into the dry mixture and stir until just combined. Gently fold in the blueberries and chopped pecans.
Transfer the mixture into the prepared baking dish, smoothing the top evenly.
Bake in the preheated oven for 20-25 minutes until the edges are lightly golden and the center is set.
Allow to cool for a few minutes before serving. Enjoy warm either on its own or with a dollop of extra Greek yogurt if desired.