Pumped Up Pumpkin Oatmeal (Veg, GF)
Breakfast is my favorite meal of the day, and I could eat it for breakfast, lunch and dinner. Often I’ll have a bowl of oatmeal for dinner if I haven’t gone to the grocery in a while, or don’t feel like preparing a more elaborate meal. Plus, there are a lot of benefits to oatmeal. This time, I wanted to add more of a protein punch to my oatmeal. Occasionally I’ll add protein powder, but this time I wanted to add an egg. I have heard of people putting eggs on top of their oatmeal, but I wanted the fluffy effect that adding the egg to the oatmeal would provide.
In addition, I added pumpkin (tis the season and it’s yummy), walnuts, a new almond/coconut milk that I’d been wanting to try and cinnamon. Here are some reasons that this makes a great breakfast, or… lunch and dinner.
Benefits of Oats:
- Healthy whole grain
- High in fiber
- Contains beta glucan-known to boost immunity, stabilize blood sugar and reduce LDL (bad) cholesterol
- High satiety factor (meaning you’ll feel satisfied post consumption)
- High in manganese, molybdenum and magnesium
Then, you add in some pumpkin, eggs and walnuts, and here’s more nutrition benefits:
- Pumpkin-very high in vitamin A
- Eggs-high in protein, selenium, choline and some B vitamins
- Walnuts-healthy fat and omega 3 fatty acids
Pumped Up Pumpkin Oatmeal
- 1 cup milk or water-I used a combination of almond and coconut milk
- 1 egg-whisked
- 1/2 tsp vanilla
- 1/4 cup pumpkin
- 1/2 cup oats (gluten free if needed)
- 2 tbsp chopped walnuts
- Spices to taste-cinnamon, pumpkin pie
- In a microwave bowl (or on the stovetop) place the milk and egg. Whisk the egg and add in the vanilla.
- Stir in the pumpkin and oats and microwave for 2:30-3min. Stir and add in the walnuts and spices.
- 42g carbohydrate
- 24g protein
- 24g fat
- 9g fiber