YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Overnight Oats
Creamy oats soaked in almond milk and Greek yogurt, topped with bursting blueberries and buttery toasted pecans for a satisfying crunch.
INGREDIENTS
0.5 cup rolled oats
0.75 cup non-fat Greek yogurt
1 scoop vanilla protein powder
0.5 cup unsweetened almond milk
0.5 cup fresh blueberries
0.5 oz pecans
1 tsp chia seeds
0.25 tsp ground cinnamon
0.25 tsp vanilla extract
PREPARATION
In a glass jar or airtight container, whisk together the rolled oats, vanilla protein powder, chia seeds, and ground cinnamon until well combined.
Add the Greek yogurt, almond milk, and vanilla extract, stirring vigorously to ensure the protein powder is fully incorporated and no clumps remain.
Gently fold in half of the fresh blueberries, taking care not to crush them so they remain whole.
Seal the container with a tight-fitting lid and refrigerate for at least 4 hours, or preferably overnight, to allow the oats to soften into a pudding-like consistency.
Before serving, stir the oats once more and top with the remaining blueberries and the pecans for a fresh and crunchy finish.