Pumpin lovers unite! Everyone else is probably doing a social media fast to avoid all the pumpkin recipes that monopolize blog space, but the rest of us are giggling with delight.
High in Vitamins A, C, and E, this bright orange squash is an immune boosting, antioxidant-rich addition to heart-healthy oats. The hidden egg whites bump up the protein to nearly 13 grams per serving and make this a balanced breakfast that will keep you satisfied until lunch time. Forget that candy coated, trans fatty, sugar bomb granola bar!
This recipe uses the convenient and readily available (at least during Fall) canned pumpkin. You may have heard the news going around about canned pumpkin not really being pumpkin. WHAT?! If you aren’t cool with using an imposter, you can always buy Libby’s brand or roast your own pumpkin.
I topped my bowl of protein packed oats with toasted almond slices and dried cranberries. Don’t get me wrong. It’s great on its own, but I’m a texture person. And cranberries put me in the holiday mood.
Who’s ready for Thanksgiving?
1/2 cup oats
1/2 cup canned pumpkin (not pumpkin pie filling)
1/2 cup water
1/2 cup unsweetened almond milk (or other non-dairy milk)
1 tsp vanilla extract
1 tsp pumpkin pie spice
pinch of sea salt
1/2 cup egg whites (from 3 large eggs)
2 Tbsp maple syrup, optional
1/4 cup nuts and dried fruit for topping, optional
Combine all ingredients except the egg whites in a small saucepan. Bring to a boil and then lower the heat and simmer for 6-8 minutes. Add the egg whites and whisk continuously for another minute. Remove from heat. Stir in maple syrup if using. Divide between 2 bowls, top with nuts and fruit, and get your pumpkin fix!
To make in the microwave, combine all ingredients except the egg whites in a large microwave-safe bowl. Microwave for 2 and a half minutes. Add egg whites, stir really well, and microwave for another 2 minutes. Mix in optional sweetener and toppings.