YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Baked rolled oats folded with juicy blueberries and crunchy pecans for a warm, protein-packed breakfast that smells like a cozy bakery.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.25 cup liquid egg whites
0.25 cup nonfat plain Greek yogurt
0.5 cup fresh blueberries
0.5 ounce raw pecans
0.25 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 (175°C) and lightly grease a small oven-safe ramekin or individual baking dish.
In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, almond milk, and vanilla extract until the mixture is smooth and well combined.
Add the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until no dry clumps remain.
Gently fold in the fresh blueberries and half of the chopped pecans using a spatula to avoid crushing the berries.
Transfer the oatmeal mixture into the prepared baking dish and sprinkle the remaining pecans evenly 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 dish cool for at least 5 minutes to allow the texture to firm up before serving.