Continuing my quest to add pumpkin to (almost) everything this fall, I made pumpkin oatmeal a couple weeks ago for breakfast- and have made them several times since. I’ve been playing with the ratios to maximize fluff, and I think I’ve got it. I make up recipes all the time, but the thing is- I don’t ever measure when I’m cooking (unless I’m baking, obviously). So since I don’t actually measure, I can’t really put said recipes on this little blog of mine. But this time I pulled out my measuring cups so I could share these babies.
To keep you full, the oats are made with egg whites (which also make them fluffy) and protein powder–coming in at about 17g of protein– not too shabby. They are a perfect breakfast for a cool fall morning, and even make for an easy breakfast at your desk as well. I just mixed all of the ingredients in a container and took it to work to microwave last week.
Ingredients (for one serving)
1/2 c old fashioned oats
1/2 scoop vanilla protein powder
1/2 t cinnamon
sprinkle of pumpkin pie spice
1/4 c egg whites
1/4 cup pumpkin puree
2-3 T almond milk
Mix all ingredients in a microwave safe container. Microwave for 1 1/2 minutes. Easy as (pumpkin) pie.