YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Oatmeal Bowl
Creamy rolled oats simmered with warm cinnamon and topped with bursting fresh blueberries and toasted, crunchy pecans for a protein-packed morning bowl.
INGREDIENTS
0.5 cup rolled oats
1 cup water
1 scoop vanilla protein powder
0.5 cup nonfat Greek yogurt
0.5 cup fresh blueberries
0.5 oz pecan halves
1 tsp chia seeds
0.25 tsp ground cinnamon
0.25 tsp vanilla extract
1 pinch sea salt
PREPARATION
In a small dry skillet over medium heat, toast the pecan halves for 2-3 minutes until fragrant and slightly golden, then set aside.
In a small saucepan, bring the water and a pinch of sea salt to a gentle boil over medium-high heat.
Add the rolled oats and reduce the heat to low, simmering for 5-7 minutes while stirring occasionally until the liquid is mostly absorbed and the oats are creamy.
Remove the saucepan from the heat and stir in the ground cinnamon and vanilla extract.
Allow the oats to cool for one minute before whisking in the vanilla protein powder; if the mixture is too thick, add a tablespoon of hot water to reach your desired consistency.
Transfer the oatmeal to a serving bowl and spoon the nonfat Greek yogurt into the center.
Top the bowl with the fresh blueberries, toasted pecans, and a sprinkle of chia seeds before serving warm.