YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Oven-baked rolled oats mixed with protein-rich Greek yogurt and egg whites, bursting with juicy blueberries and topped with a satisfyingly crunchy pecan crumble.
INGREDIENTS
0.5 cup Old-fashioned rolled oats
1 scoop Vanilla protein powder
0.5 cup Liquid egg whites
0.5 cup Nonfat plain Greek yogurt
0.25 cup Unsweetened almond milk
0.25 cup Fresh blueberries
0.25 oz Chopped pecans
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 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, cinnamon, and sea salt.
Stir in the liquid egg whites, Greek yogurt, almond milk, and vanilla extract until the mixture is well combined and smooth.
Gently fold in most of the fresh blueberries, reserving a few for the top.
Pour the batter into the prepared baking dish and top with the remaining blueberries and chopped pecans.
Bake for 25-30 minutes, or until the center is set and the top is golden brown and fragrant.
Allow the oatmeal to cool for 5 minutes before serving to let the texture firm up.