YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Rolled oats baked with juicy blueberries and crunchy pecans, creating a protein-packed morning treat with a warm, cake-like texture.
INGREDIENTS
0.5 cup rolled oats
1 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 cup fresh blueberries
1 tbsp chopped pecans
0.5 tsp baking powder
0.5 tsp ground cinnamon
1 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a small amount of coconut oil.
In a medium-sized mixing bowl, whisk the liquid egg whites and non-fat Greek yogurt together until the mixture is completely smooth and no yogurt clumps remain.
Stir in the vanilla extract, ground cinnamon, baking powder, and sea salt until the spices are evenly distributed.
Add the rolled oats to the bowl and fold them in until they are fully coated by the liquid mixture.
Gently stir in three-quarters of the fresh blueberries, being careful not to crush them.
Pour the oatmeal batter into your prepared baking dish and smooth the top with a spatula.
Scatter the remaining blueberries and the chopped pecans across the surface for a textured finish.
Bake for 25-30 minutes in the center of the oven until the oatmeal is set and the top is lightly golden brown.
Remove from the oven and let the dish rest for 5 minutes to allow the texture to firm up before serving warm.