YOUR SOLIN GENERATED RECIPE
Strawberry Oatmeal Bake with Pecan Crumble
Rolled oats baked with juicy strawberries and a protein-rich Greek yogurt base, topped with a crunchy toasted pecan crumble.
INGREDIENTS
0.5 cup Rolled oats
1 cup Nonfat Greek yogurt
0.25 cup Liquid egg whites
1 tbsp Collagen peptides
1 cup Fresh strawberries
1 tbsp Chopped pecans
1 tsp Maple syrup
0.5 tsp Vanilla extract
0.25 tsp Ground cinnamon
0.25 tsp Baking powder
0.13 tsp Sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with a touch of coconut oil or avocado oil.
In a medium mixing bowl, whisk together the nonfat Greek yogurt, liquid egg whites, collagen peptides, maple syrup, and vanilla extract until smooth.
Add the rolled oats, ground cinnamon, baking powder, and sea salt to the bowl, stirring until the dry ingredients are fully incorporated into the yogurt mixture.
Slice the fresh strawberries and gently fold half of them into the oatmeal batter.
Pour the mixture into the prepared baking dish and spread it into an even layer.
Top the batter with the remaining sliced strawberries and sprinkle the chopped pecans evenly over the surface.
Bake for 25 to 30 minutes until the center is firm to the touch and the pecans have become golden and fragrant.
Allow the bake to cool for 5 minutes before serving to let the texture set.