YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Oven-baked rolled oats combined with creamy Greek yogurt and egg whites for a protein-rich texture, bursting with juicy blueberries and crunchy toasted pecans.
INGREDIENTS
0.5 cup organic rolled oats
0.75 cup non-fat plain Greek yogurt
0.5 cup liquid egg whites
0.5 cup fresh blueberries
0.5 oz raw chopped pecans
1 tbsp ground flaxseed
0.5 tsp baking powder
0.5 tsp ground cinnamon
1 tsp pure vanilla extract
1 pinch sea salt
PREPARATION
1. Preheat your oven to 350°F and lightly coat a small oven-safe baking dish with a clean oil like avocado oil or coconut oil to prevent sticking.
2. In a medium mixing bowl, whisk together the non-fat Greek yogurt, liquid egg whites, and pure vanilla extract until the mixture is completely smooth and well-combined.
3. Add the organic rolled oats, ground flaxseed, baking powder, ground cinnamon, and sea salt to the bowl, stirring until the dry ingredients are fully incorporated into the wet base.
4. Gently fold in the fresh blueberries and half of the raw chopped pecans, being careful not to over-mix so the blueberries remain whole.
5. Transfer the oatmeal mixture into the prepared baking dish, leveling the top with a spatula, and sprinkle the remaining pecans over the surface for a satisfying crunch.
6. Bake for 30 to 35 minutes until the top is golden brown and the center is firm, then allow it to cool for a few minutes before enjoying your high-protein breakfast.