YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Oven-baked rolled oats infused with vanilla protein and egg whites, topped with juicy blueberries and buttery toasted pecans for a satisfying crunch.
INGREDIENTS
0.5 cup rolled oats
30 gram vanilla protein powder
0.5 cup liquid egg whites
0.25 cup blueberries
0.5 ounce pecans
0.25 cup unsweetened almond milk
0.5 teaspoon baking powder
0.5 teaspoon ground cinnamon
0.25 teaspoon sea salt
0.5 teaspoon pure vanilla extract
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe ramekin or baking dish with a small amount of coconut oil or avocado oil spray.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt until the dry ingredients are evenly distributed.
Add the liquid egg whites, unsweetened almond milk, and pure vanilla extract to the bowl, stirring until a thick, uniform batter forms.
Gently fold in half of the blueberries and half of the pecans, being careful not to over-mix so the blueberries stay intact.
Transfer the oatmeal mixture into the prepared baking dish and smooth the top with a spatula.
Scatter the remaining blueberries and pecans over the surface, pressing them slightly into the batter.
Bake for 22 to 25 minutes, or until the center is firm to the touch and the edges are slightly golden brown.
Remove from the oven and let the oatmeal rest for 5 minutes to allow the structure to set before serving.