Hi there and happy weekend! I hope you’re having a good one. I’ve basically been using this weekend to recover from my trip to Seattle last week. The trip was amazing, but I didn’t get home until Thursday morning at 2AM so between jet lag and a lack of sleep, my body has been running on zero. I’ve slept in until 10AM both days this weekend, which is crazy for me because I’m usually an early riser. I guess my body was in need of the extra zzzs.
I probably should/could have slept on the plane ride home but that didn’t happen because I was too busy reading Gone Girl. It was one of those books that I just couldn’t put down — I think it took me a total of 5 days to read. I liked the author’s writing style, the storyline was captivating and there were quite a few surprising twists that made it a fun read. I hadn’t read a good book in a long time so I’m happy that Alyssa convinced me to read it (and let me borrow her Kindle!!). Now that I’m finished, I think we’re going to go see the movie tonight. Woot!
I have a rapidly growing list of posts that I need to write, but I wanted to keep things short and sweet today so I’m sharing a quick and easy breakfast recipe that I’ve been loving this month. It’s got pumpkin 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. 😉
- ½ cup old fashioned oats
- ½ cup unsweetened almond milk
- ½ cup water
- ½ ripe banana, sliced
- ¼ cup pumpkin puree (canned or fresh)
- ¼ cup liquid egg whites or 2 egg whites from whole eggs
- 1 teaspoon vanilla
- ½ teaspoon pumpkin pie spice
- pinch of sea salt
- sprinkle of extra cinnamon
- almond butter and pumpkin spice pepitas for topping
- 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!