This protein pumpkin oatmeal recipe is loaded with pumpkin flavor and protein. The secret is whipping egg whites into the oats while they cook!
I have a growing list of posts that I need to write so I want to keep things short and sweet today with a quick and easy breakfast recipe that I’ve been loving this fall. There’s pumpkin involved and it’s packed with a hefty dose of protein. Get excited!!
I’ve been adding egg whites to my oatmeal for years, but hadn’t had them in a while since I didn’t really eat much hot oatmeal over the summer. Julie’s post for Three Minute Egg White Oatmeal inspired me to bring back the egg white oats and I figured now would be a great time to share the recipe.
I know adding egg whites to your oatmeal sounds a little odd if you’ve never done it before, but it’s actually pretty awesome. You end up with a nice and fluffy (not to mention filling) bowl of oatmeal.
The key is to avoid scrambling the egg whites. To do this, you simply have to continuously stir/whisk the egg whites while you’re adding them to the saucepan and as they cook.
Trust me on this… one time I got distracted and didn’t keep up with the stirring… I ended up with a bowl of oatmeal + scrambled egg white chunks. Not so appetizing.
Don’t worry though, if you take my advice and follow the recipe, you’ll end up with a delicious looking bowl of protein oats like what you see below. Pinky promise. 😉
I’m loving this pumpkin version, but you can add egg whites to whatever flavor oatmeal you like. I’ve tried it with my peanut butter chia oatmeal and it worked like a charm.
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Adding egg whites to your regular bowl of oats makes for a fluffy and filling breakfast option that will keep you satisfied until lunch! This version involves pumpkin puree and pumpkin pie spice for a fun fall twist.
Ingredients
- 1/2 cup old fashioned rolled oats
- 1/2 cup unsweetened almond milk
- 1/2 cup water
- 1/2 ripe banana, sliced
- 1/4 cup pumpkin puree (canned or fresh)
- 1/4 cup liquid egg whites or 2 egg whites from whole eggs
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- pinch of sea salt
- sprinkle of extra cinnamon
- almond butter and [url]pumpkin spice pepitas∞http://www.eatingbirdfood.com/2014/09/pumpkin-spiced-roasted-pepitas/[/url] for topping
Instructions
- In saucepan over high heat, combine the almond milk, water, banana slices, pumpkin puree, pumpkin pie spice, salt and cinnamon. Bring to a boil.
- Once boiling, add the oatmeal. Turn the heat down and cook until most of the liquid is absorbed (about 5-6 minutes).
- Pour in egg whites and stir/whisk constantly. Stirring will keep the egg whites from cooking so that they turn into a thick, fluffy consistency instead. This should take 1-2 minutes.
- Once all the liquid is absorbed and the oatmeal is cooked through, place in a bowl and add your favorite toppings. I used almond butter and pumpkin spice pepitas, but feel free to use a variety of nuts, nut butter or sweeteners. Enjoy!
Notes
Nutrition
- Serving Size: 1 bowl without toppings
- Calories: 286
- Sugar: 11g
- Fat: 5g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 14g
If you make this protein pumpkin oatmeal let me know how it turns out in the comment section or share a photo on social media. Just be sure to tag me (@eatingbirdfood + #eatingbirdfood) so that I see it!
Gone Girl was such a great read.
This looks amazing. I love how oatmeal tastes, but I’m someone who has to have protein in the morning or I’m ravenous an hour later. I’ll have to try adding egg whites sometime.
Have you ever tried making these the night before & reheating in the morning? Overnight oats (with yogurt) are my go-to because I can do the prep at night, but I’d love to try (1) a warm version and (2) using egg whites as the protein bump!
This sounds fantastic! I am about to head to the airport for my flight back home after a weekend conference – Denver to South Carolina on the RedEye. I too planned on sleeping, but I started Gone Girl 2 days ago and don;t know if I’ll be able to put it down for the flight home!! I’ll have to try this recipe at home after I’m out of my sleep coma to help restore me 😉
gotta have the AB or PB drizzle on top or it’s just not oatmeal 🙂
I made this for breakfast this morning and it was so good! Thanks for the recipe. I am looking forward to seeing Gone Girl too. The book was such a page-turner! Have a great week.
I’m so glad that you liked the oats with egg whites mixed in, Lauren. Thank you for trying the recipe. We went to see the movie last night — it was good!!
What a great way to make oats have a little more sticking power throughout the day! This sounds like a delicious, filling breakfast. I must give this a try with all the fall inspired flavors. Are you buying certified gluten-free rolled oats now with the recent diagnosis from your functional medicine doctor?
Yeah, I’ve always tried to buy gluten-free oats so luckily that wasn’t a big change for me. 🙂
I love adding egg whites to oats– adds a nice flavor, fluff and protein!
I have the exact same question!
Oh my gosh, I recently started a food blog and I posted a VERY similar recipe as my “hello blog world” post! Love it, and love your idea of adding in actual pumpkin seeds!
Good minds think alike. 🙂
This is so good! I tried making egg white oats one time before and I ended up with oatmeal and chunky egg whites. This time it worked! They are so fluffy. 🙂
I was hesitant to try this, but wow! I’m shocked at how big the portion was and how amazing it tastes! Thanks!!! Any thoughts on an apple version?
So glad you liked it, Cathy. It’s funny that you asked about an apple version because I just made one this morning. I used 1/2 of a chopped fuji apple and added it in at the same time you’d normally add the banana and pumpkin. I used cinnamon and a little sea salt for the seasoning. The rest of the ingredients were the same. Maybe I should post this recipe too. 🙂
This looks great! I love the addition of the egg whites as well, packs in some protein. I am always looking for new oatmeal recipes, especially with pumpkin now that it is fall!
Anyone has tried making it in advance?
This looks absolutely scrumptious.
can this be done with steel cut oats as well?
Sure! You’ll just have to cook the oats longer.
Any way these can be made in the microwave?
Sure! Here’s a recipe from my friend that uses the microwave: http://www.pbfingers.com/2014/09/17/three-minute-egg-white-oatmeal/
Can you make,this with steel cut oats?
Totally. They will just take longer to cook.
Can you make this with one whole egg instead of whites only? I love my yolks 🙂
Definitely! Whole eggs will work just fine.
Yum! It’s definitely important to keep whisking the egg whites. Eggy oats aren’t too palatable. 🙂
Can this be made with whole milk instead of almond milk?
Totally! Any milk will work great.
I used to make 3-4 servings of oatmeal then daily mix 1 serving oatmeal with an egg and whatever else then pop in microwave. Mixing egg into cold oats eliminates problem of separation and is very quick in am.
I do my teff/pat groats/etc. porridge that way too, except didn’t know I could add the egg afterwards. Thanks!
can you use 1 minute quick cooking oatmeal with the egg or wouldn’t that work? I don’t want salmonella. What brand gluten free oats do you use? Why do you avoid gluten?
Totally. Just be sure the egg is cooked through. I think it should work fine!
I was avoiding gluten because of a doctor recommendation. I had high inflammation levels and he thought eliminating gluten would help. I was 100% gluten-free for over a year and now I eat it sparingly.
I don’t actually use a pan at all to prepare my oatmeal, have always just poured boiled water over the oats and fixins on my bowl and covered for a few minutes – less cleanup! That said, however, I may just start using a pan too, in order to add the eggs. Gonna try it, have an apple waiting!
A favorite oatmeal combination. Like the beaten egg in this as it makes it light and also keeps me going longer then usual before I get hungry.
★★★★★