Good morning everyone!!! ?
It’s that time of the week again…happy Monday…
(Image Credit)
Man I’ve got a BAD case of the Mondays…but hey, life goes on right?
Let’s talk oatmeal! ? Stovetop, that is.
When making my oatmeal creations, you’ll always use these 4 basic ingredients: rolled oats, Greek yogurt, an egg white, and almond milk. However, I use these to ensure enough protein content in my breakfast, so if you feel like you don’t need a certain ingredient, feel free to omit it (except the oats of course)! ? If you don’t have PB2, feel free to use a tbsp. of regular peanut butter or your favorite nut butter.
This breakfast is perfect for a brisk fall morning when you’re all curled up on the couch watching “That 70’s Show”….oh wait that’s my every morning… I hope you enjoy this protein-packed breakfast to pick you up on those dragging Monday mornings!
Pumpkin PB2 Oatmeal
- Serves: 1
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Total Time: 17 minutes
Ingredients:
1 cup almond milk, milk of choice, or water (I use a 1/2 to 1/2 ratio of milk and water)
1/2 cup rolled oats
1/3 cup pumpkin puree
2 tbsp. plain, nonfat Greek yogurt
1/2 tsp vanilla extract
1/4 tsp pumpkin pie spice (or just cinnamon, but increase to 1/2 tsp)
Pinch of salt
3 tbsp. Liquid Egg Whites (or 1 egg white)
1 tbsp. PB2 (or regular peanut butter)
Directions:
- In a small saucepan, bring the milk and/or water to a boil. Reduce heat to medium and stir in oats and pumpkin puree.
- Wait about 2 minutes and add in the Greek yogurt. Stir. After more of the liquid has absorbed, add in the vanilla extract, pumpkin pie spice, and pinch of salt and stir again to combine.
- Now reduce heat to low and slowly pour in the egg white. Whip the mixture until all traces of egg are gone (this could take up to a minute, so be patient!)
- Transfer your oats to a bowl and top with the PB2 or peanut butter and swirl around to combine.
- ENJOY! ?
I hope you guys have a great day, enjoy the sunshine! (If there is any!)
XOXO