YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Hearty rolled oats baked with juicy blueberries and crunchy pecans, creating a warm, custard-like texture that feels like a decadent morning treat.
INGREDIENTS
0.5 cup rolled oats
0.5 scoop vanilla protein powder
0.5 cup nonfat Greek yogurt
1 large egg
0.5 cup fresh blueberries
0.5 ounce chopped pecans
0.5 cup unsweetened almond milk
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.25 tsp sea salt
0.25 tsp vanilla extract
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or individual baking dish.
In a medium mixing bowl, whisk together the egg, Greek yogurt, almond milk, and vanilla extract until the mixture is smooth and well combined.
Add the rolled oats, vanilla protein powder, baking powder, cinnamon, and sea salt to the wet ingredients, stirring until just incorporated.
Gently fold in most of the fresh blueberries and chopped pecans, reserving a small handful of each for the topping.
Transfer 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 set and the edges are lightly golden brown.
Remove from the oven and let the oatmeal cool for about 5 minutes before serving warm.