YOUR SOLIN GENERATED RECIPE
Blueberry Maple Pecan Oatmeal Bake
Wholesome rolled oats baked with protein-rich egg whites and juicy blueberries, topped with a crunchy maple-pecan crumble for a warm and comforting start.
INGREDIENTS
0.5 cup rolled oats
0.75 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 cup fresh blueberries
0.25 oz chopped pecans
0.5 tbsp hemp hearts
0.5 tbsp ground flaxseed
0.5 tsp maple syrup
0.5 tsp vanilla extract
0.25 tsp ground cinnamon
0.25 tsp baking powder
0.06 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish or large ramekin with a touch of coconut oil.
In a medium mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, maple syrup, and vanilla extract until the mixture is smooth and well combined.
Add the rolled oats, hemp hearts, ground flaxseed, cinnamon, baking powder, and sea salt to the wet ingredients, stirring until everything is evenly incorporated.
Gently fold in half of the fresh blueberries, taking care not to burst them.
Pour the oatmeal mixture into the prepared baking dish and spread it into an even layer.
Scatter the remaining blueberries and the chopped pecans over the top of the oats.
Bake for 25 to 30 minutes, or until the center is set and the top is lightly golden and fragrant.
Remove from the oven and let the bake sit for 5 minutes to firm up before enjoying it warm.