YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Rolled oats baked with juicy blueberries and crunchy pecans, creating a warm, cake-like texture that feels like a morning treat.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup egg whites
0.5 cup fresh blueberries
0.5 oz chopped pecans
0.5 tsp baking powder
0.5 tsp ground cinnamon
0.25 tsp sea salt
0.25 cup unsweetened almond milk
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish with a touch of coconut oil or avocado oil.
In a medium-sized mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.
Add the egg whites and unsweetened almond milk to the dry ingredients, stirring until the batter is smooth and the protein powder is fully incorporated.
Gently fold in the fresh blueberries and half of the chopped pecans using a rubber spatula to avoid crushing the fruit.
Pour the oatmeal mixture into the prepared baking dish and sprinkle the remaining chopped pecans evenly over the top for a toasted crunch.
Place the dish in the oven and bake for 25 to 30 minutes, or until the center is firm to the touch and the edges are lightly golden brown.
Remove from the oven and let the baked oatmeal sit for 5 minutes before serving to allow the texture to set perfectly.