YOUR SOLIN GENERATED RECIPE
Simmered rolled oats whisked with egg whites for a fluffy, custard-like texture, topped with crunchy toasted pecans and a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup rolled oats
0.5 cup liquid egg whites
0.5 cup unsweetened almond milk
0.25 cup water
1 cup nonfat Greek yogurt
0.5 oz raw pecans
1 tbsp maple syrup
1 tbsp hemp hearts
0.5 tsp ground cinnamon
0.13 tsp sea salt
PREPARATION
In a small saucepan, combine the rolled oats, unsweetened almond milk, water, ground cinnamon, and sea salt.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to ensure the oats don't stick.
Once the liquid is mostly absorbed, turn the heat to low and slowly pour in the liquid egg whites while whisking constantly for 2 minutes.
Continue whisking until the porridge becomes voluminous and fluffy, ensuring the egg whites are fully cooked but not scrambled.
While the oats cook, lightly toast the pecans in a dry skillet over medium heat until they are fragrant and golden brown.
Transfer the porridge to a bowl and top with a generous dollop of Greek yogurt, the toasted pecans, and hemp hearts.
Finish the dish with a drizzle of maple syrup for a touch of natural sweetness.