YOUR SOLIN GENERATED RECIPE
Blueberry Pecan Baked Oatmeal
Wholesome rolled oats baked with protein-rich Greek yogurt and bursting blueberries, topped with toasted pecans for a satisfyingly crunchy texture.
INGREDIENTS
0.5 cup Rolled oats
1 cup Non-fat plain Greek yogurt
0.5 cup Liquid egg whites
0.5 cup Fresh blueberries
0.5 ounce Raw pecans
0.5 tsp Baking powder
0.5 tsp Ground cinnamon
0.25 tsp Sea salt
0.5 tsp Vanilla extract
1 tbsp Pure maple syrup
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 Greek yogurt, liquid egg whites, vanilla extract, and pure maple syrup until the mixture is smooth and well combined.
Add the rolled oats, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until the oats are fully submerged and the spices are evenly distributed.
Gently fold in the fresh blueberries using a spatula, being careful not to burst them so the batter remains clean.
Pour the mixture into the prepared baking dish and spread it into an even layer.
Roughly chop the raw pecans and sprinkle them evenly over the top of the oatmeal mixture.
Bake for 25 to 30 minutes, or until the center is set and the pecans have reached a fragrant, golden-brown toastiness.
Remove from the oven and let it cool for 5 minutes before serving to allow the texture to firm up.