YOUR SOLIN GENERATED RECIPE
Banana Pecan Baked Oatmeal
Wholesome oats baked with mashed ripe bananas and crunchy pecans for a warm, cake-like breakfast that offers a comforting, buttery aroma.
INGREDIENTS
0.5 cup rolled oats
1 medium banana
1 cup liquid egg whites
0.5 cup nonfat Greek yogurt
0.5 oz pecans
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.5 tsp baking powder
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F (175°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, mash the very ripe banana with a fork until it reaches a smooth, liquid-like consistency.
Whisk in the liquid egg whites, nonfat Greek yogurt, and vanilla extract until the mixture is completely combined and frothy.
Add the rolled oats, ground cinnamon, baking powder, and sea salt to the wet ingredients, stirring well to ensure the oats are fully submerged.
Roughly chop the pecans and fold half of them into the oatmeal batter.
Pour the mixture into the prepared baking dish and sprinkle the remaining pecans evenly over the top.
Bake for 25 to 30 minutes, or until the center is firm to the touch and the edges are slightly golden brown.
Allow the baked oatmeal to cool for 5 minutes before serving to let the texture set.