YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Hearty rolled oats baked with juicy blueberries and crunchy pecans for a warm, comforting texture that satisfies every morning craving.
INGREDIENTS
0.5 cup Rolled oats
0.5 scoop Vanilla protein powder
0.5 cup Liquid egg whites
0.5 cup Nonfat plain Greek yogurt
0.25 cup Unsweetened almond milk
0.5 cup Fresh blueberries
1 tbsp Chopped pecans
0.5 tsp Baking powder
0.5 tsp Ground cinnamon
0.25 tsp Vanilla extract
0.13 tsp Sea salt
1 tsp Maple syrup
0.25 tsp Coconut oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or baking dish with the coconut oil.
In a medium mixing bowl, whisk together the liquid egg whites, Greek yogurt, almond milk, vanilla extract, and maple syrup until the mixture is smooth and well combined.
Add the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until the dry ingredients are fully incorporated.
Gently fold in most of the fresh blueberries and half of the chopped pecans, saving a small amount of each for the topping.
Pour the oatmeal batter into the prepared baking dish and scatter the remaining blueberries and pecans over the top.
Bake for 25 to 30 minutes, or until the center is set and the top has developed a light golden-brown color.
Remove from the oven and let the oatmeal rest for 5 minutes to firm up before serving warm.