YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Wholesome oats baked with juicy blueberries and crunchy pecans, creating a warm, protein-packed breakfast with a satisfyingly nutty finish.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup non-fat Greek yogurt
0.5 cup fresh blueberries
0.5 ounce chopped pecans
1 tsp chia seeds
0.25 cup unsweetened almond milk
0.5 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 375°F and lightly grease a 12-ounce ramekin or small oven-safe baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the dry ingredients: rolled oats, vanilla protein powder, chia seeds, baking powder, cinnamon, and sea salt.
Add the wet ingredients including the Greek yogurt, almond milk, and vanilla extract, stirring until a thick, uniform batter forms.
Gently fold in the fresh blueberries and half of the chopped pecans using a spatula to avoid crushing the berries.
Transfer the mixture into your prepared baking dish, smoothing the top and sprinkling the remaining pecans over the surface.
Bake for 20 to 25 minutes until the oats are set and the top develops a beautiful golden-brown crust.
Allow the baked oatmeal to rest for at least 5 minutes to let the flavors meld and the texture firm up before enjoying.