Bol d'avoine superaliment à la vanille et aux pacanes avec collagène

The pecans stay crunchy even after adding hot water, which is rare for oatmeal cups I've tried. That little bit of vanilla and the collagen mixed in make it feel like an actual breakfast, not just a snack.

It’s been my go-to breakfast for weeks now — the vanilla comes through just enough without being fake, and the collagen dissolves so cleanly I forget it’s in there. The oat base is creamy but still has some texture, and a few pecan pieces give it a nice little bite every couple of spoonfuls.

The crunch from the pecans is a nice surprise mixed into the smooth oats, and the vanilla flavor isn't too sweet. I feel great knowing there's collagen in my breakfast without any weird aftertaste.