This protein pumpkin oatmeal with egg whites is loaded with pumpkin flavor and protein. The secret is whipping egg whites into the oats while they cook!
I’m keeping 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 because it’s good!!
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.
How to Add Egg Whites to Oatmeal
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 and totally safe! 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 of oatmeal you like. I’ve tried it with my peanut butter chia oatmeal and it worked like a charm.
almond milk and water – the liquid you’ll cook the oats in. You can also use all milk if you’d like your bowl of oatmeal to be extra creamy or all water for a lower calorie option. Unsweetened almond milk is my favorite for oatmeal.
banana – half of a banana, sliced gives these oats an added boost of sweetness and additionally makes them super creamy.
pumpkin puree – make homemade pumpkin puree or use store bought. If you are using canned, make sure it’s pumpkin and not pumpkin pie filling! Pumpkin pie mix has added sugar!
egg whites – the protein punch this oatmeal gets! You can either use liquid egg whites or 2 egg whites from whole eggs. Avoid creating scrambled eggs in your oatmeal by watching closely and mixing continously!
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).
Add vanilla and egg whites into the oats 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, granola and pecans, but feel free to use a variety of nuts, nut butter or sweeteners. Enjoy!