YOUR SOLIN GENERATED RECIPE
Maple Pecan Steel Cut Oats
Steel cut oats simmered into a creamy porridge with whisked egg whites, then finished with toasted pecans and a drizzle of rich maple syrup.
INGREDIENTS
0.25 cup steel cut oats
1 cup water
1 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 tbsp maple syrup
0.5 oz pecan halves
0.5 tsp ground cinnamon
1 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
In a small saucepan, bring the water and sea salt to a boil over high heat.
Stir in the steel cut oats, reduce heat to low, and cover. Simmer for 15-20 minutes until the oats are tender and most of the water is absorbed.
While the oats simmer, lightly toast the pecan halves in a dry skillet over medium heat for 3 minutes until fragrant, then roughly chop.
Once the oats are cooked, remove the lid and slowly whisk in the liquid egg whites. Continue to cook over low heat, whisking constantly for 2-3 minutes until the mixture becomes thick and voluminous.
Remove from heat and stir in the vanilla extract and ground cinnamon.
Transfer the oats to a bowl and top with the non-fat Greek yogurt.
Garnish with the toasted pecans and drizzle the maple syrup over the top before serving.