YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Rolled oats baked with juicy blueberries and crunchy pecans, creating 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
0.5 cup Blueberries
0.5 oz Pecans
0.5 cup Unsweetened almond milk
0.5 tsp Baking powder
0.5 tsp Ground cinnamon
0.25 tsp Sea salt
0.5 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-sized mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt until evenly distributed.
Pour in the egg whites, unsweetened almond milk, and vanilla extract, stirring the mixture until the dry ingredients are fully incorporated.
Gently fold in most of the blueberries and chopped pecans, reserving a small handful of each to garnish the top.
Transfer the oatmeal mixture into the prepared baking dish and scatter the remaining blueberries and pecans over the surface.
Bake for 25 to 30 minutes, or until the center is firm to the touch and the edges are lightly golden brown.
Remove from the oven and allow it to cool for a few minutes before serving warm.