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Pumpkin Pecan (Protein) Oatmeal


· ½ Cup Rolled Oats

· ½ Cup Unsweetened Almond Milk

· ½ Cup Canned Pumpkin

· ¼ Teaspoon Vanilla Extract

· ¼ Teaspoon Pumpkin Pie Spice

· Egg Whites from 3 Large Egg

· 15 Pecan Halves

· Truvia or Stevia


1. In a small pot, heat Oats, Almond Milk, 1/4 Cup Water, Pumpkin, Vanilla, and Pumpkin Pie Spice. Bring to a boil, then reduce to simmer and cook, stirring occasionally, until mixture is thick and Oats are plump (approx. 5 to 7 minutes). Remove from heat.

2. In a bowl, whisk Egg Whites until slightly bubbly. Add cooked Oatmeal to Egg Whites a spoonful at a time, whisking between each addition, until Oatmeal is fully incorporated.

3. Return to pot and cook over low heat, stirring constantly, until Oats are thick (approx. 2 to 3 minutes). Keep heat low so Eggs don’t scramble.

4. Top with chopped Pecans and more Pumpkin Pie Spice.

5. Add Truvia or Stevia to taste.

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