YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Oven-baked rolled oats mixed with protein-rich egg whites and creamy Greek yogurt, featuring juicy blueberries and crunchy toasted pecans for a satisfying morning meal.
INGREDIENTS
0.5 cup rolled oats
1 cup liquid egg whites
0.5 cup plain nonfat Greek yogurt
0.5 cup fresh blueberries
0.5 oz chopped pecans
0.5 tsp baking powder
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish or large ramekin.
In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, vanilla extract, and ground cinnamon until the mixture is smooth.
Add the rolled oats, baking powder, and sea salt to the wet ingredients, stirring until thoroughly combined.
Gently fold in most of the fresh blueberries and chopped pecans, reserving a small amount of each to garnish the top.
Pour the oatmeal base into the prepared baking dish and sprinkle the remaining berries and pecans over the surface.
Bake for 25 to 30 minutes until the center is firm to the touch and the edges are golden brown and fragrant.