YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Wholesome rolled oats baked with protein-rich egg whites and creamy Greek yogurt, bursting with juicy blueberries and topped with a crunchy pecan crumble.
INGREDIENTS
0.5 cup rolled oats
0.75 cup liquid egg whites
0.75 cup non-fat Greek yogurt
0.5 cup fresh blueberries
0.5 oz chopped pecans
1 tsp chia seeds
0.25 tsp ground cinnamon
0.25 tsp vanilla extract
0.25 tsp baking powder
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is smooth and well-combined.
Add the rolled oats, chia seeds, ground cinnamon, baking powder, and sea salt to the wet ingredients, stirring until the oats are fully submerged.
Gently fold in the fresh blueberries, being careful not to burst them, then pour the mixture into the prepared baking dish.
Sprinkle the chopped pecans evenly over the top of the oatmeal mixture to create a textured crust.
Bake for 25-30 minutes, or until the center is set and the pecans are golden brown and fragrant.
Remove from the oven and let cool for 5 minutes before serving to allow the oats to fully absorb the remaining moisture.