Whipped Pumpkin Pie Oatmeal (Guest Post)

This Whipped Pumpkin Pie Oatmeal is a nourishing breakfast (or lunch) to keep you satisfied until your next meal and is packed full of nutrients. Leftovers heat up well as a snack, too!

Whipped Pumpkin Pie Oatmeal
Serves 1

All you need:
3/4 cup unsweetened vanilla almond milk (or milk of your choice)
1 small ripe banana, sliced
1/2 cup pumpkin puree (canned or fresh)
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
Sprinkle of each: salt and cinnamon
1/2 cup oats
1 egg or 2 egg whites

Optional toppings: almond butter, pepitas (pumpkin seeds without the shell), hemp seeds, unsweetened shredded coconut, nuts, granola

All you do:
1. In a saucepan over high heat, combine the almond milk, banana slices, pumpkin puree, vanilla, pumpkin pie spice, salt and cinnamon. Bring to a boil.
2. Once boiling, add the oatmeal. Turn the heat down and cook until most of the liquid is absorbed (about 4-5 minutes).
3. Add one egg or pour in egg whites and stir constantly.
IMPORTANT: Stirring will keep the egg whites from cooking so that they turn into a thick, fluffy consistency instead. This should take about a minute.
4. Once all the liquid is absorbed and the oatmeal is cooked through, place in a bowl and add your favorite toppings. Enjoy! 
 

Recipe adapted from: Eating Bird Food

Elyse Cisler is the creator of HealthierHolland.com. On the Healthier Holland blog she focuses on recipes, healthy habits, and workouts while finding balance in life.

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