YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Rolled oats baked with juicy blueberries and crunchy pecans for a warm, protein-packed breakfast that feels like a cozy hug.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup egg whites
0.25 cup non-fat Greek yogurt
0.5 cup blueberries
0.5 oz pecans
0.25 cup unsweetened almond milk
0.5 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish or large ramekin.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.
Stir in the liquid egg whites, non-fat Greek yogurt, and unsweetened almond milk, mixing until the batter is smooth and the oats are fully submerged.
Gently fold in the fresh blueberries and half of the pecans to ensure they are evenly distributed.
Transfer the mixture into the prepared baking dish and sprinkle the remaining pecans over the top for a toasted finish.
Bake for 25 to 30 minutes, or until the center is set and the edges are slightly golden brown.
Allow the oatmeal to cool for 5 minutes before serving to let the texture firm up.