YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Oats baked with juicy blueberries and crunchy pecans, creating a warm, golden-brown breakfast cake that is high in protein and naturally sweetened.
INGREDIENTS
0.5 cup rolled oats
1 scoop vanilla protein powder
0.5 cup liquid egg whites
0.25 cup unsweetened almond milk
0.25 cup fresh blueberries
0.5 oz chopped pecans
0.5 tsp ground cinnamon
0.5 tsp baking powder
0.5 tsp vanilla extract
1 pinch sea salt
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or individual baking dish.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, ground cinnamon, baking powder, and sea salt.
Add the liquid egg whites, unsweetened almond milk, and vanilla extract to the dry ingredients, stirring until the batter is well-combined.
Gently fold in half of the fresh blueberries and half of the chopped pecans using a spatula.
Pour the oatmeal mixture into the prepared baking dish and top with the remaining blueberries and pecans for a beautiful presentation.
Bake for 20-25 minutes, or until the center is set and the top has developed a light golden-brown color.
Remove from the oven and allow the oatmeal to cool for 5 minutes before serving to let the texture firm up and the flavors meld.