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Protein egg white pumpkin oatmeal topped with peanut butter, granola, and pecans.
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3.96 from 25 votes

Protein Pumpkin Oatmeal

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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: protein pumpkin oatmeal
Servings: 1 bowl
Calories: 286kcal


  • ½ cup old fashioned rolled oats
  • ½ cup unsweetened almond milk
  • ½ cup water
  • ½ ripe banana sliced
  • ¼ cup canned pumpkin or homemade 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


  • 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!


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