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Protein egg white pumpkin oatmeal topped with peanut butter, granola, and pecans.

Protein Pumpkin Oatmeal with Egg Whites


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 bowl

Description

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!


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
  • toppings: almond butter, granola and pecans

Instructions

  1. In saucepan over high heat, combine the almond milk, water, banana slices, pumpkin puree, pumpkin pie spice, salt and cinnamon. Bring to a boil.
  2. Once boiling, add the oatmeal. Turn the heat down and cook until most of the liquid is absorbed (about 5-6 minutes).
  3. 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.
  4. 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!

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl without toppings
  • Calories: 286
  • Sugar: 11g
  • Sodium: 310mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 47g
  • Fiber: 9g
  • Protein: 14g

Keywords: protein pumpkin oatmeal with egg whites, protein pumpkin oatmeal, protein, pumpkin, oatmeal, fall, healthy, thanksgiving