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Powered Up Pumpkin Oatmeal

Creamy and spiced oatmeal with pumpkin puree and egg whites for a protein-forward breakfast that can be prepared in just 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Oatmeal Base
  • 1/3 cup old-fashioned rolled oats Best texture and holds up during cooking.
  • 1/3 cup fiber or bran cereal Adds extra fiber.
  • 1 cup water or milk Can use dairy or plant-based milk.
  • 1 pinch salt Enhances flavor.
Protein and Flavor Ingredients
  • 1/4 cup egg whites, beaten Increases protein content.
  • 1/4 cup pumpkin puree Canned pumpkin is best for texture.
  • 1 tablespoon brown sugar Adjust according to taste.
  • to taste pumpkin pie spices (cinnamon, ginger, cloves, allspice) Adjust gradually to avoid overpowering.
  • to taste cream, milk, or evaporated milk (optional) Add at the end for extra creaminess.

Method
 

Cooking Oats
  1. Combine oats, cereal, water or milk, and salt in a small saucepan.
  2. Bring to a boil and stir until the mixture starts to thicken slightly.
  3. Pour in the beaten egg whites and stir continuously to avoid scrambling.
  4. Mix in pumpkin, brown sugar, and pumpkin pie spices and heat until warmed through.
  5. Serve immediately with desired toppings.

Notes

Let the oatmeal cool before storing. Refrigerate in an airtight container for up to 4 days. Freeze individual portions for up to 2 months.