YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Oven-baked rolled oats folded with creamy Greek yogurt and protein-rich egg whites, bursting with juicy blueberries and a crunchy toasted pecan topping.
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
1 tsp ground cinnamon
1 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish or large ramekin.
In a medium mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is smooth and well combined.
Add the rolled oats, ground cinnamon, baking powder, and sea salt to the wet ingredients, stirring until the oats are fully submerged.
Gently fold in the fresh blueberries, being careful not to crush them so they remain whole for baking.
Pour the oatmeal mixture into the prepared baking dish and sprinkle the chopped pecans evenly across the surface.
Bake for 25 to 30 minutes, or until the center is firm to the touch and the pecans have reached a golden, toasted fragrance.