YOUR SOLIN GENERATED RECIPE
Maple Pecan Overnight Oats
Chilled overnight oats soaked in almond milk and Greek yogurt, topped with crunchy toasted pecans and a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup rolled oats
0.5 cup nonfat Greek yogurt
1 scoop vanilla whey protein powder
1 tbsp chia seeds
0.5 cup unsweetened almond milk
0.5 oz pecan halves
1 tsp maple syrup
0.25 tsp ground cinnamon
0.13 tsp sea salt
PREPARATION
In a glass jar or airtight container, whisk together the rolled oats, vanilla protein powder, chia seeds, cinnamon, and sea salt until well combined.
Add the Greek yogurt and unsweetened almond milk to the dry ingredients, stirring vigorously until the protein powder is fully incorporated and no dry pockets remain.
Seal the container tightly and place it in the refrigerator for at least 4 hours, though letting it soak overnight provides the best creamy texture.
Before serving, place the pecan halves in a small dry skillet over medium heat, tossing frequently for 2-3 minutes until they are fragrant and lightly toasted.
Stir the oats once more to redistribute the moisture, then top with the toasted pecans and a final drizzle of pure maple syrup.