YOUR SOLIN GENERATED RECIPE
Maple Pecan Baked Oatmeal
Baked oats combined with vanilla protein and egg whites for a fluffy cake-like texture, finished with crunchy toasted pecans and a drizzle of maple syrup.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
0.5 ounce chopped pecans
1 teaspoon maple syrup
0.25 teaspoon ground cinnamon
0.25 teaspoon baking powder
0.13 teaspoon sea salt
0.25 cup unsweetened almond milk
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or baking dish with a touch of coconut oil or avocado oil spray.
In a medium-sized mixing bowl, whisk together the rolled oats, vanilla protein powder, ground cinnamon, baking powder, and sea salt until evenly distributed.
Add the liquid egg whites, non-fat Greek yogurt, and unsweetened almond milk to the dry ingredients, stirring until the batter is smooth and well combined.
Fold in half of the chopped pecans then pour the oatmeal batter into the prepared baking dish, smoothing the top with a spoon.
Scatter the remaining chopped pecans over the top and bake for 20 to 25 minutes, or until the center is firm to the touch and the edges are slightly golden.
Remove from the oven and let it cool for 2 minutes before drizzling with the maple syrup and serving warm.