YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Oats baked with protein-rich egg whites and Greek yogurt, bursting with juicy blueberries and topped with a crunchy pecan crumble.
INGREDIENTS
0.5 cup rolled oats
1 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 cup fresh blueberries
0.5 oz raw pecans
1 tsp maple syrup
0.5 tsp ground cinnamon
0.5 tsp baking powder
0.5 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of coconut oil or avocado oil spray.
In a medium mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, maple syrup, and vanilla extract until the mixture is completely smooth.
Add the rolled oats, ground cinnamon, baking powder, and sea salt to the wet ingredients, stirring until well combined.
Gently fold in three-quarters of the fresh blueberries, being careful not to crush them so the batter stays clean.
Pour the mixture into the prepared baking dish and spread it into an even layer.
Roughly chop the raw pecans and sprinkle them over the top along with the remaining blueberries for a beautiful presentation.
Bake for 25 to 30 minutes, or until the center is firm to the touch and the edges have turned a light golden brown.
Remove from the oven and let it cool for 5 minutes before serving to allow the oats to set.