YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Hearty rolled oats baked with juicy blueberries and crunchy pecans for a warm, cake-like texture that feels indulgent yet remains incredibly clean.
INGREDIENTS
0.5 cup rolled oats
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
12.5 gram vanilla protein powder
0.5 cup fresh blueberries
0.5 ounce raw pecans
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.25 tsp baking powder
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, ground cinnamon, baking powder, and sea salt until well combined.
Add the liquid egg whites, non-fat Greek yogurt, and vanilla extract to the dry ingredients, stirring until the batter is smooth and the oats are fully submerged.
Gently fold in three-quarters of the fresh blueberries and half of the chopped pecans into the oatmeal mixture.
Pour the batter into the prepared baking dish and top with the remaining blueberries and pecans for a beautiful, toasted finish.
Bake for 25 to 30 minutes, or until the center is set and the top is lightly golden brown and fragrant.
Allow the baked oatmeal to cool for at least 5 minutes before serving to let the flavors meld and the texture firm up.