We all love a warm bowl of oatmeal in the fall and winter months. The problem is, oatmeal on it’s own isn’t all that high in protein. This can leave your post-workout meal a little lacking! Many oatmeal recipes use protein powder to try and bump up the protein content, with hit or miss results. The texture and flavor of some protein powders can turn your favorite breakfast into something you sorta have to choke down. But, no more!
My Pumpkin Pie Protein Oatmeal isn’t just high in protein, it also tastes AMAZING. Rather than using protein powder to get your protein fix, it has something else entirely. Liquid egg white! Now, before you get grossed out, let me tell you that you cannot tell there is any egg in this recipe. I promise!
It’s seriously almost magical how the egg whites cook right into the oatmeal and completely disappear. You would never know about this secret ingredient if you didn’t cook it yourself! The trick is to stir the egg white constantly while it cooks, so that it doesn’t wind up with a solid, eggy texture. What you wind up with is a creamy bowl of deliciousness, that’s also packed with nutrition!
So, the next time you’re craving a warm breakfast after a chilly outdoor run, try this high protein pumpkin pie oatmeal!
Pumpkin Pie High Protein Oatmeal
- 1 cup dry oats (I use quick oats)
- 1/2 cup milk
- 1/2 cup water
- 1⁄2 cup pumpkin puree
- 1/2 cup liquid egg whites
- 1 teaspoon vanilla
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- pinch of salt
- extra toppings (hemp hearts, honey/brown sugar/maple syrup, pumpkin seeds, flax, nut butters, etc)
- In a pot over med heat, combine the milk, water, pumpkin puree, pumpkin pie spice, vanilla, 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.
- Pour in egg whites and stir/whisk constantly until the egg is mixed in.
- Once all the liquid is absorbed and the oatmeal is cooked through, place in a bowl and add your favorite oatmeal toppings! note: Stirring will give the egg whites a fluffy texture instead of looking like cooked egg!
Other notes and substitutions:
- 1. This recipe is also great with applesauce in place of the pumpkin puree
- 2. I like to top mine with honey, hemp hearts, and a little extra pumpkin!
- 3. This recipe is great for batch-cooking. I make a big pot of oatmeal at the beginning of the week, and just re-heat a portion in the microwave each morning
Check out my other fall-inspired pumpkin recipes here!
About the Author: Stephanie Hnatiuk is a Registered Dietitian, Personal Trainer, and Diabetes Educator. She specializes in sport nutrition strategies for runners of all levels, and loves helping fellow runners cross the finish line faster!
Click here for more information about my one on one nutrition coaching programs for athletes!