1 cup plain soy milk
2 cups water
½ cup chopped pecans
1 cup blueberries
4 egg whites
3 Tbsp flax seeds
1 cup Splenda
Cinnamon, nutmeg or other spices of choice
1 tsp sea salt
Preheat oven to 350
Whisk together water, milk, egg whites, salt and Splenda.
In a large pan over medium heat, mix together the milk and egg mixture, oats, seasonings and flax seeds. Bring to a simmer and cook for 5 minutes or until liquid begins to thicken, stirring constantly.
Remove from heat and fold in blueberries and pecans.
Spoon into 18 silicone muffin cups. Fill to the top as this will not rise.
Bake for 40 minutes or until firm to the touch.
If you use a metal muffin tin you should line them with papers or they will not come out very easily. After they have cooled enough to handle, turn them out of the silicone cups and allow to finish cooling. Once cool, store in the fridge for up to a week.
150 calories, 6.25g protein, 20g carbs, 4g dietary fiber, 5g fat