Happy Monday friends 🙂
Nothing like some pumpkin pie oatmeal in the morning, especially with Thanksgiving approaching. I liked it with the egg whites and the added protein makes it more satisfying.
(Makes 4 servings)
- 1 cup dry oats, cooked
- 1/2 cup pumpkin purée
- 1 teaspoon pumpkin pie spice, no sugar added
- 4 egg whites (optional)
- 1/4 cup pecans per serving
- Maple syrup to taste
- Cook the oats according to package directions.
- In the last 5 minutes of cooking (just take a guess, the oats should basically be pretty much done cooking), quickly stir in the eggs, being sure to stir vigorously so they get well-distributed. Then, stir in the pumpkin purée and pumpkin spice.
- Put some oats in a bowl and top with pecans and maple syrup.
- Note: the egg whites were added in order to get more protein. They are optional.
Nutritional Content: (Data is for 1/4 of the recipe)
Calories: 204, Total Fat: 7 gm, Saturated Fats: 1 gm, Trans Fats: 0 gm, Cholesterol: 0 mg,
Sodium: 59 mg, Carbohydrates: 31 gm, Dietary fiber: 4 gm, Sugars: 14 gm, Protein: 7 gm
(Figured with 1 tbsp. maple syrup per serving and 5 pecan halves per serving. Also includes the egg whites.)
Sherry Morton-Jibb PTS. RYT. FIS. NWS, Certified Pilates Mat & Reformer Instructor Registered Yoga Teacher. She co-owns Balanced Motion Pilates and Yoga Studio in New Liskeard, ON.