YOUR SOLIN GENERATED RECIPE
Baked Berry Pecan Oatmeal
Oven-baked rolled oats combined with juicy blueberries and crunchy pecans, creating a warm, cake-like texture with a hint of toasted nuttiness.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.25 cup liquid egg whites
0.25 cup non-fat plain Greek yogurt
0.25 cup unsweetened almond milk
0.5 cup fresh blueberries
0.5 oz chopped pecans
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.25 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or individual baking dish.
In a medium mixing bowl, whisk together the dry ingredients: rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt.
Add the wet ingredients to the bowl: liquid egg whites, Greek yogurt, almond milk, and vanilla extract, stirring until the mixture is well combined.
Gently fold in most of the fresh blueberries and half of the chopped pecans, saving a few for the top.
Transfer the oatmeal mixture into the prepared baking dish and smooth the top with a spoon.
Scatter the remaining blueberries and pecans over the top of the oats.
Bake for 22 to 25 minutes, or until the center is set and the edges are lightly golden brown.
Remove from the oven and allow the oatmeal to rest for 5 minutes before eating to let the texture firm up.