YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Oven-baked rolled oats and juicy blueberries blended with creamy Greek yogurt for a protein-packed breakfast featuring a satisfyingly crunchy pecan topping.
INGREDIENTS
0.5 cup Rolled oats
1 scoop Vanilla protein powder
0.5 cup Nonfat Greek yogurt
0.5 cup Fresh blueberries
0.5 oz Chopped pecans
0.25 cup Unsweetened almond milk
1 tsp Baking powder
0.5 tsp Ground cinnamon
0.25 tsp Sea salt
1 tsp Vanilla extract
PREPARATION
Preheat your oven to 350°F and lightly grease a small oven-safe baking dish or ramekin with a touch of coconut oil.
In a medium mixing bowl, whisk together the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.
Add the nonfat Greek yogurt, unsweetened almond milk, and vanilla extract to the dry ingredients, stirring until a thick batter forms.
Gently fold the fresh blueberries into the mixture, being careful not to burst them.
Transfer the oatmeal mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the chopped pecans over the top of the oatmeal for a toasted finish.
Bake for 25 to 30 minutes, or until the center is firm to the touch and the edges are golden brown.
Allow the baked oatmeal to cool for 5 minutes before serving to let the texture set.