YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Hearty oats baked into a fluffy, cake-like texture with bursting blueberries and crunchy toasted pecans for a satisfying start.
INGREDIENTS
0.5 cup Rolled oats
1 scoop Vanilla protein powder
0.5 cup Liquid egg whites
0.5 cup Unsweetened almond milk
0.5 cup Fresh blueberries
0.5 ounce Raw pecans
0.5 tsp Baking powder
0.5 tsp Ground cinnamon
0.25 tsp Sea salt
0.5 tsp Vanilla extract
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.
Add the liquid egg whites, unsweetened almond milk, and vanilla extract to the dry ingredients, stirring until a cohesive batter forms.
Gently fold in the fresh blueberries and half of the chopped pecans, being careful not to over-mix so the berries remain whole.
Pour the mixture into the prepared baking dish and sprinkle the remaining pecans over the top for a beautiful presentation.
Bake for 25-30 minutes, or until the center is set and the top is golden brown and fragrant.
Allow the oatmeal to cool for 5 minutes before serving to let the texture firm up perfectly.