YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Rolled oats baked with juicy blueberries and crunchy pecans, creating a protein-packed breakfast with a warm, comforting texture.
INGREDIENTS
0.5 cup Rolled oats
0.5 scoop Vanilla protein powder
0.5 cup Nonfat Greek yogurt
1 large Egg
0.25 cup Unsweetened soy milk
0.5 cup Fresh blueberries
0.5 oz Raw pecans
0.5 tsp Ground cinnamon
0.25 tsp Vanilla extract
0.13 tsp Sea salt
0.25 tsp Baking powder
0.25 tsp Coconut oil
PREPARATION
Preheat oven to 350°F and grease a small oven-safe baking dish with the coconut oil.
In a medium mixing bowl, whisk together the egg, Greek yogurt, soy milk, and vanilla extract until smooth.
Add the rolled oats, vanilla protein powder, cinnamon, baking powder, and sea salt to the wet ingredients and stir well.
Gently fold in the fresh blueberries and half of the chopped pecans.
Transfer the mixture to the prepared baking dish and sprinkle the remaining pecans over the top.
Bake for 25 to 30 minutes or until the oatmeal is firm to the touch and the edges are slightly golden.