YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Oats baked with juicy blueberries and crunchy pecans for a satisfying, protein-packed breakfast that feels like a warm hug.
INGREDIENTS
0.5 cup rolled oats
30 gram vanilla whey protein powder
0.5 cup liquid egg whites
0.5 cup fresh blueberries
1 tbsp chopped pecans
0.5 cup unsweetened almond milk
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.5 tsp baking powder
0.06 tsp sea salt
PREPARATION
Preheat your oven to 375°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, unsweetened almond milk, and vanilla extract to the dry ingredients, stirring until the batter is smooth.
Gently fold in most of the fresh blueberries and chopped pecans, reserving a small handful of each for the topping.
Pour the mixture into the prepared baking dish and scatter the remaining blueberries and pecans over the top for a beautiful finish.
Bake for 25 to 30 minutes until the center is firm to the touch and the edges are golden brown.
Allow the oatmeal to cool for 5 minutes before serving to let the flavors meld together.