Name: Blueberry Pecan Yogurt Toast Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cup vanilla Greek yogurt; 1 large egg; 1 slices sourdough bread; 1 tbsp rolled oats; 0.5 cup fresh blueberries; 0.25 tbsp chopped pecans; 0.25 tsp ground cinnamon; 0.25 tsp vanilla extract

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Blueberry Pecan Yogurt Toast Bake

Sourdough slices baked with a creamy vanilla yogurt custard and bursting blueberries, topped with a crunchy toasted pecan and oat crumble.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.0g

Fat

7.7g

Carbs

75.8g

SERVINGS

1 serving

INGREDIENTS

1.25 cup vanilla Greek yogurt

1 large egg

1 slices sourdough bread

1 tbsp rolled oats

0.5 cup fresh blueberries

0.25 tbsp chopped pecans

0.25 tsp ground cinnamon

0.25 tsp vanilla extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.
2
Place the sourdough slices on the baking sheet and use the back of a spoon to firmly press down the center of each slice, creating a deep well while leaving a 0.5-inch border around the edges.
3
In a medium mixing bowl, whisk together the vanilla Greek yogurt, egg, ground cinnamon, and vanilla extract until the custard is completely smooth and combined.
4
Carefully pour the yogurt custard into the wells of the sourdough slices, dividing it evenly between the two.
5
Scatter the fresh blueberries over the custard, then sprinkle with the rolled oats and chopped pecans for a textured topping.
6
Bake for 12 to 15 minutes, or until the yogurt custard is set and slightly puffed, and the sourdough edges are golden brown and toasted.
7
Allow the toast to cool for 2 minutes before serving to let the custard firm up.