YOUR SOLIN GENERATED RECIPE
Blueberry Maple Pecan Overnight Oats
Rolled oats soaked in creamy Greek yogurt and almond milk, topped with juicy blueberries and crunchy toasted pecans for a satisfying morning bite.
INGREDIENTS
0.5 cup rolled oats
1 cup non-fat Greek yogurt
0.5 scoop vanilla protein powder
1 tbsp chia seeds
0.5 cup unsweetened almond milk
0.5 cup fresh blueberries
0.5 oz pecans
1 tsp maple syrup
0.25 tsp ground cinnamon
0.13 tsp sea salt
PREPARATION
In a glass jar or airtight container, combine the rolled oats, Greek yogurt, vanilla protein powder, chia seeds, almond milk, cinnamon, and sea salt.
Stir the mixture vigorously until the protein powder is fully incorporated and no dry clumps remain.
Gently fold in half of the fresh blueberries, reserving the rest for a fresh topping later.
Seal the container and refrigerate for at least 6 hours or overnight to allow the oats to soften and the flavors to meld.
Before serving, give the oats a quick stir; if they are too thick, add a splash more almond milk to reach your desired consistency.
Top with the remaining blueberries, chopped pecans, and a drizzle of maple syrup for a delightful crunch.