Saturday, April 6, 2013

Pumpkin Protein Oatmeal (GF)

Last week I discovered protein oatmeal, well, egg white oatmeal. It's oatmeal that you slowly cook egg whites into. Sounds gross? It's not. A lot of ice cream recipes require that you slowly cook eggs into the cream, making for a creamier, more custard-like result.

This is the same idea. By slowly cooking the egg whites in the oatmeal, it creates this creamy, delicious dish with tons of added protein.

This oatmeal seriously kept me full for hours.

I decided to add some organic canned pumpkin to the oatmeal and almond butter for a little something extra.

I realize it's Spring and I really shouldn't be eating pumpkin, but I love the tastes and smells of Fall year-round.

I made a big batch of this oatmeal, three servings, and stored it in mason jars the fridge for a quick grab-and-go breakfast. I also threw in some chia seeds. Brett thinks chia seeds look like fish eggs.

These oats are dairy free, gluten free, and are sweetened with maple syrup.

Ingredients: (makes two servings)

1 cup gf oats
1 cup water
1 cup almond milk + extra for topping
1/2 cup organic canned pumpkin
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 egg whites (room temp)
2 tablespoons almond butter
1 tablespoon chia seeds (optional)

In a small bowl whisk the egg whites and set aside.

In a small pot on low heat, add the water, 1/2 cup of the almond milk, and oats and allow to simmer. As the oats start to absorb the liquid, add the rest of the almond milk and allow to simmer until it starts to turn creamy.

Add in pumpkin, vanilla, cinnamon, almond butter, and maple syrup, mixing well. Remove from heat and allow to cool until warm to the touch.

Take the bowl of egg whites and add in a tablespoon of the oat mixture, whisking quickly. Add in two more tablespoons of oats, one at a time, whisking in between until the egg mixture is the same temperature as the oats. Add the egg mixture to the oats in the pot and mix well. Turn the heat back up to a low simmer and stir for about three minutes to make sure the eggs are cooked through (keep the heat on low and make sure to stir well, you don't want the eggs to scramble). The oats will become very creamy. Serve with extra almond milk, chia seeds, and maple syrup on top.

No comments:

Post a Comment

Copyright © Honey & Brie • Template by mable+mint