Protein Pumpkin Oatmeal
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This protein pumpkin oatmeal is loaded with pumpkin flavor and packs 14 grams of protein. The secret is whipping egg whites into the oats while they cook!
I’ve been making egg white oatmeal for years but hadn’t had it in a while since I don’t typically eat hot oatmeal over the summer. I’m all about overnight oats or smoothies when it’s hot out.
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.
Ingredients You’ll Need for Pumpkin Protein Oatmeal
- old fashioned rolled oats – rolled oats make for a super creamy bowl of oatmeal and are my personal favorite type of oatmeal! If you’re looking to use steel cut oats, try this pumpkin pie oatmeal instead.
- 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.
- pumpkin pie spice – make your own or you can also buy a pre-made blend.
- vanilla – a flavor enhancer!
- sea salt – just a hint to bring all of the flavors together.
- cinnamon – compliments the pumpkin flavors perfectly.
- almond butter, granola and pecans – feel free to use your favorite toppings, but I love this oatmeal with my homemade granola on top. You could also try my protein granola for even more protein.
More Oatmeal Recipes
- Protein Oatmeal
- Easy Baked Oatmeal
- Apple Cinnamon Oatmeal
- Maple Pecan Baked Oatmeal
- Pumpkin Baked Oatmeal
- Chocolate Peanut Butter Oatmeal
- Gingerbread Baked Oatmeal
- Protein Baked Oatmeal
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Protein Pumpkin Oatmeal
Ingredients
- ½ cup old fashioned rolled oats
- ½ cup unsweetened almond milk
- ¾ 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
- toppings: almond butter, granola and pecans
Instructions
- In a saucepan over high heat, add oats, milk (or water), banana slices, pumpkin puree, pumpkin pie spice, salt and cinnamon. Bring to a boil.
- Once boiling, 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Can this be made with whole milk instead of almond milk?
Totally! Any milk will work great.
Yum! It’s definitely important to keep whisking the egg whites. Eggy oats aren’t too palatable. 🙂
Can you make this with one whole egg instead of whites only? I love my yolks 🙂
Definitely! Whole eggs will work just fine.
Can you make,this with steel cut oats?
Totally. They will just take longer to cook.
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 this be done with steel cut oats as well?
Sure! You’ll just have to cook the oats longer.
This looks absolutely scrumptious.
Anyone has tried making it in advance?
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!
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. 🙂