YOUR SOLIN GENERATED RECIPE
Blueberry Maple Pecan Oatmeal Bake
Oven-baked rolled oats combined with creamy Greek yogurt and juicy blueberries, finished with a crunchy toasted pecan topping.
INGREDIENTS
1 cup non-fat Greek yogurt
0.5 cup liquid egg whites
0.5 cup rolled oats
0.5 cup fresh blueberries
0.5 oz raw pecans
1 tbsp pure maple syrup
0.5 tsp ground cinnamon
0.25 tsp baking powder
0.25 tsp vanilla extract
0.06 tsp sea salt
PREPARATION
Preheat your oven to 375°F (190°C) 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 Greek yogurt, liquid egg whites, maple syrup, and vanilla extract until the mixture is smooth and well combined.
Add the rolled oats, ground cinnamon, baking powder, and sea salt to the wet ingredients, stirring until the oats are fully submerged and the spices are evenly distributed.
Gently fold in the fresh blueberries using a spatula to avoid bursting the fruit.
Pour the mixture into the prepared baking dish and spread it into an even layer.
Roughly chop the pecans and sprinkle them across the top of the oatmeal mixture.
Bake for 25 to 30 minutes, or until the center is set and the pecans are fragrant and golden brown.
Remove from the oven and let it cool for 5 minutes before serving warm.