YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Oatmeal Bowl
Creamy oats simmered with egg whites for a fluffy texture, topped with tart blueberries and buttery toasted pecans.
INGREDIENTS
0.5 cup Rolled oats
1 cup Water
0.06 tsp Sea salt
0.5 cup Liquid egg whites
1 scoop Collagen peptides
0.25 tsp Vanilla extract
0.25 tsp Ground cinnamon
0.5 cup Nonfat Greek yogurt
0.5 cup Fresh blueberries
0.5 oz Pecan halves
PREPARATION
In a small saucepan, combine the rolled oats, water, and sea salt over medium heat.
Bring the mixture to a gentle simmer, stirring occasionally to ensure the oats don't stick to the bottom.
Once the liquid is about 75% absorbed, slowly pour in the liquid egg whites while whisking constantly with a fork or small whisk.
Continue to cook and whisk for 2-3 minutes until the egg whites are fully cooked and the oats have become voluminous and fluffy.
Remove the saucepan from the heat and stir in the collagen peptides, vanilla extract, and ground cinnamon until well combined.
Transfer the oatmeal to a serving bowl.
Top with the Greek yogurt, fresh blueberries, and pecan halves before serving.