YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Wholesome oats baked with protein-packed egg whites and juicy blueberries, finished with a layer of crunchy pecans for a warm, satisfying morning meal.
INGREDIENTS
0.5 cup rolled oats
1.5 scoop vanilla protein powder
0.5 cup liquid egg whites
0.5 cup fresh blueberries
1 tbsp chopped pecans
0.5 cup unsweetened almond milk
0.5 tsp baking powder
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with a touch of coconut oil.
In a mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, cinnamon, and sea salt.
Whisk in the liquid egg whites, unsweetened almond milk, and vanilla extract until the batter is smooth and well incorporated.
Fold in the fresh blueberries gently to avoid crushing them.
Transfer the mixture into the prepared baking dish and scatter the chopped pecans over the surface.
Bake for 25 to 30 minutes until the oatmeal is firm to the touch and the edges are lightly browned.
Allow the dish to rest for 5 minutes before enjoying this warm, protein-dense breakfast.