YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal Cups
Oatmeal cups baked with rolled oats and juicy blueberries, featuring a delightful crunch from toasted pecans in every bite.
INGREDIENTS
0.5 cup rolled oats
0.75 cup liquid egg whites
1 scoop vanilla whey protein powder
0.25 cup fresh blueberries
0.5 oz chopped pecans
0.25 cup unsweetened almond milk
0.5 tsp ground cinnamon
0.5 tsp baking powder
0.25 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease four to six cups of a standard muffin tin with coconut oil or avocado oil spray.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, ground cinnamon, baking powder, and sea salt until well combined.
In a separate small bowl, stir together the liquid egg whites, unsweetened almond milk, and vanilla extract.
Pour the wet ingredients into the dry oat mixture and stir until the oats are fully saturated.
Gently fold in the fresh blueberries and half of the chopped pecans using a spatula.
Distribute the batter evenly among the prepared muffin cups and sprinkle the remaining pecans over the top of each cup.
Bake for 20-25 minutes, or until the oatmeal cups are firm to the touch and the edges are lightly golden.
Allow the cups to cool in the tin for 5 minutes before removing them to serve warm or store for a quick grab-and-go breakfast.