Protein Pumpkin Oatmeal

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

4.24 from 34 votes

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!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: bowl

Author: Brittany Mullins

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, 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!

Nutrition