YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Rolled oats baked with juicy blueberries and crunchy pecans, creating a warm and comforting texture that feels like a morning hug.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup egg whites
0.25 cup plain Greek yogurt
0.5 cup fresh blueberries
0.5 oz pecan halves
0.5 tsp ground cinnamon
0.25 tsp sea salt
0.25 tsp vanilla extract
0.25 cup unsweetened almond milk
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe baking dish or ramekin with a touch of coconut oil or avocado oil spray.
In a medium mixing bowl, whisk together the egg whites, plain Greek yogurt, unsweetened almond milk, and vanilla extract until the mixture is smooth and well combined.
Add the vanilla protein powder, ground cinnamon, and sea salt to the wet ingredients, whisking thoroughly until no dry clumps remain.
Gently fold in the rolled oats and half of the fresh blueberries until the fruit is evenly distributed throughout the batter.
Pour the oatmeal mixture into the prepared baking dish, then top the surface with the remaining blueberries and the pecan halves.
Bake for 25 to 30 minutes until the top is golden brown and the center is set and firm to the touch.