YOUR SOLIN GENERATED RECIPE
Pumpkin Spice Oatmeal with Toasted Pecans
Creamy oats simmered with pumpkin puree and egg whites for a protein-packed start, topped with fragrant toasted pecans and a dollop of cool Greek yogurt.
INGREDIENTS
0.5 cup rolled oats
0.5 cup pumpkin puree
1 cup liquid egg whites
0.5 cup water
0.5 cup nonfat Greek yogurt
0.5 ounce pecan halves
1 teaspoon maple syrup
0.5 teaspoon pumpkin pie spice
0.25 teaspoon vanilla extract
0.13 teaspoon sea salt
PREPARATION
Place the pecan halves in a dry skillet over medium heat and toast for 2-3 minutes until golden and fragrant, then set aside.
In a small saucepan, combine the rolled oats, water, pumpkin puree, pumpkin pie spice, and sea salt over medium heat.
Once the mixture begins to simmer, slowly whisk in the liquid egg whites in a steady stream.
Continue to cook for 4-5 minutes, whisking constantly, until the egg whites are fully incorporated and the oatmeal is thick and voluminous.
Remove the pan from the heat and stir in the vanilla extract.
Transfer the oatmeal to a bowl and top with the nonfat Greek yogurt, toasted pecans, and a drizzle of maple syrup.