YOUR SOLIN GENERATED RECIPE
Creamy rolled oats whisked with fluffy egg whites for a protein boost, topped with crunchy toasted pecans and a drizzle of amber maple syrup.
INGREDIENTS
0.5 cup rolled oats
0.5 cup water
0.25 tsp sea salt
0.5 tsp ground cinnamon
1 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 tsp vanilla extract
0.5 oz pecans
1 tbsp maple syrup
PREPARATION
Toast the pecans in a dry skillet over medium heat for 3-4 minutes until they are fragrant and golden brown, then set aside.
In a small saucepan, combine the rolled oats, water, sea salt, and ground cinnamon over medium heat.
Cook the mixture for 5 minutes, stirring occasionally, until the oats have absorbed most of the liquid.
Reduce the heat to low and slowly pour in the liquid egg whites while whisking vigorously to create a light, voluminous texture.
Continue to stir for 2-3 minutes until the egg whites are fully cooked and the oatmeal is thick and creamy.
Remove the pan from the heat and fold in the non-fat Greek yogurt and vanilla extract until the mixture is smooth.
Transfer the oatmeal to a bowl and finish by topping with the toasted pecans and a drizzle of maple syrup.