YOUR SOLIN GENERATED RECIPE
Golden Maple-Pecan Baked Oatmeal
Rolled oats baked into a fluffy, protein-rich custard with Greek yogurt and egg whites, finished with a warm, toasted pecan crunch and maple drizzle.
INGREDIENTS
0.5 cup rolled oats
1 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 oz pecans
1 tbsp maple syrup
0.25 cup unsweetened almond milk
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish or large ramekin.
In a medium-sized mixing bowl, combine the rolled oats, ground cinnamon, baking powder, and sea salt.
In a separate bowl, whisk together the liquid egg whites, non-fat Greek yogurt, almond milk, and vanilla extract until the mixture is smooth and well-combined.
Pour the wet ingredients into the bowl with the dry oats and stir until everything is thoroughly incorporated.
Chop the pecans into small pieces and fold half of them into the oatmeal batter.
Transfer the mixture into the prepared baking dish and sprinkle the remaining pecans over the top.
Bake for 25 to 30 minutes, or until the center is set and the top is lightly golden brown.
Remove from the oven and finish by drizzling the maple syrup over the top while the oatmeal is still hot.