YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Hearty rolled oats baked with protein-rich Greek yogurt and bursting blueberries, finished with a crunchy toasted pecan topping for a satisfying morning meal.
INGREDIENTS
0.5 cup rolled oats
0.5 scoop vanilla protein powder
0.5 cup non-fat Greek yogurt
1 large egg
0.25 cup unsweetened almond milk
0.5 cup fresh blueberries
0.5 ounce chopped pecans
0.5 tsp ground cinnamon
0.5 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or individual baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the large egg, non-fat Greek yogurt, unsweetened almond milk, and vanilla extract until the mixture is smooth and well combined.
Add the rolled oats, vanilla protein powder, ground cinnamon, baking powder, and sea salt to the wet ingredients, stirring until everything is fully incorporated.
Gently fold in the fresh blueberries, being careful not to crush them so they remain whole for baking.
Pour the oatmeal mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the chopped pecans evenly over the top to create a textured crust.
Bake for 25 to 30 minutes, or until the center is set and the edges are golden brown.
Remove from the oven and let it cool for about 5 minutes to allow the texture to firm up before enjoying.