Summary: This recipe is quick and worth the time to make so that you can stay on your toes and be ready for whatever your day brings!
Now that Starbucks has released the Pumpkin Spice Latte, I think we can officially say that fall has begun. Since fall also means all things pumpkin, I wanted to share my recipe for pumpkin oats.
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I’ve found that a lot of my colleagues completely skip breakfast, but eating something healthy and filling is so important to get your metabolism going and to wake up your brain. You definitely want to eat something that has protein, carbs AND healthy fats so that you stay full even through a long morning of client meetings, depositions, or a trial. This recipe is quick and worth the time to make so that you can stay on your toes and be ready for whatever your day brings!
Pumpkin Oatmeal serves one
Ingredients:
⅔ cup water
⅓ cup oatmeal
⅓ cup milk
⅓ cup canned pumpkin
2 egg whites (or one scoop of protein powder – add more water!)
½ T chia seeds or ground flax
½ tsp vanilla extract
1 tsp pumpkin spice (or cinnamon)
1 tsp stevia (or other sweetener)
Directions:
Combine oatmeal, water and milk in pot on stovetop until it begins to simmer and the oats begin to thicken. Add in pumpkin, egg whites, chia seeds, vanilla extract, pumpkin spice and stevia and make sure to mix completely. If using egg whites, whisk lightly to make sure they are fully mixed in. If using protein powder and the oatmeal becomes too thick immediately, add some extra water (about ¼ cup).
Once the oats have thickened to your preferred consistency, pour/scoop into a bowl and serve with optional toppings: almond butter (or other nut butter), pumpkin seeds, dried raisins or cranberries.
