YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Rolled oats baked with juicy blueberries and crunchy pecans for a satisfying, protein-packed breakfast with a warm, cake-like texture.
INGREDIENTS
0.5 cup Rolled oats
0.5 cup Egg whites
0.5 cup Non-fat Greek yogurt
0.5 scoop Vanilla protein powder
0.5 cup Fresh blueberries
1 tbsp Chopped pecans
0.5 tsp Baking powder
0.5 tsp Ground cinnamon
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 baking dish with a touch of coconut oil.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.
Add the egg whites, non-fat Greek yogurt, and vanilla extract to the dry mixture, stirring until the batter is smooth and the oats are fully submerged.
Gently fold in the fresh blueberries, being careful not to burst them so the batter stays clean and bright.
Pour the mixture into the prepared baking dish and sprinkle the chopped pecans evenly over the top for a toasted finish.
Bake for 25 to 30 minutes, or until the center is set and the edges are lightly golden brown.
Remove from the oven and let it cool for 5 minutes before serving to allow the flavors to meld and the texture to firm up.