YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Rolled oats baked with creamy Greek yogurt and egg whites for a protein-packed texture, bursting with juicy blueberries and crunchy toasted pecans.
INGREDIENTS
0.5 cup rolled oats
1 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 cup fresh blueberries
0.5 oz pecans
0.5 tsp ground cinnamon
0.25 tsp sea salt
0.5 tsp vanilla extract
1 tsp monk fruit sweetener
0.25 tsp baking powder
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish or large ramekin with a touch of avocado oil.
In a mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, vanilla extract, and monk fruit sweetener until the mixture is well combined and smooth.
Add the rolled oats, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until the oats are fully submerged.
Gently fold in half of the fresh blueberries and half of the pecans, which should be roughly chopped.
Transfer the oatmeal base into the prepared baking dish and scatter the remaining blueberries and pecans over the top for a beautiful presentation.
Bake for 25 to 30 minutes, or until the center is firm to the touch and the edges have turned a light golden brown.
Allow the oats to cool for 5 minutes before serving to let the texture set.