YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Hearty oats baked with juicy blueberries and crunchy pecans, served with a velvety dollop of Greek yogurt for a satisfying morning start.
INGREDIENTS
0.5 cup Rolled oats
0.5 cup Egg whites
0.75 cup Non-fat Greek yogurt
0.5 cup Blueberries
0.5 oz Pecans
1 tsp Maple syrup
0.5 tsp Ground cinnamon
0.25 tsp Vanilla extract
0.25 tsp Baking powder
0.13 tsp Sea salt
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of coconut oil or cooking spray.
In a medium mixing bowl, whisk together the egg whites, 0.25 cup of the Greek yogurt, maple syrup, and vanilla extract until the mixture is smooth.
Add the rolled oats, ground cinnamon, baking powder, and sea salt to the wet ingredients and stir until thoroughly combined.
Gently fold in 0.25 cup of the blueberries and half of the pecans to distribute them evenly through the batter.
Pour the oatmeal mixture into the prepared baking dish and scatter the remaining blueberries and pecans over the top.
Bake for 25 to 30 minutes or until the center is firm to the touch and the edges are lightly golden brown.
Allow the baked oatmeal to cool for 5 minutes before serving with the remaining 0.5 cup of Greek yogurt dolloped on top.