Basically, it’s just oats with an egg whisked in. Takes about 5 minutes. Pretty simple, eh? This is my version. Yesterday’s oats were a pumpkin custard.
- 1/4 cup of liquid egg whites
- 1/2 cup of canned pumpkin (from my precious stash)
- 40 grams of rolled oats
- 1 tsp brown sugar
- pumpkin pie spice (a lot!)
In a small pot, bring 1 cup of water to a boil and add the oats, brown sugar, and spice:
Reduce heat and cook for a couple minutes. This part always smells so good with the spices. My arm starts to look pretty tasty at this point as I am waiting for the oats to cook…..
Then I add the pumpkin:
It takes a bit to mix this in, then I cook for a minute. Sometimes it takes a little longer if the pumpkin came from the fridge.
Then comes the egg whites. Drizzle very slowly while stirring fast with the other hand,as you want the egg whites incorporated and not in solid chunks:
Not only do these taste good, but you can work on coordination at the same time! Once they are all in, cook for another 30 seconds or so and you will see the oats puff up a bit and get creamy.
Pour into a bowl and top as you wish! My favorites for the pumpkin oats are toasted pecans and cranberry sauce, but this will do:
See how creamy and fluffy these are? It makes the bowl full, and as a volume eater, you know I love that!
Calories: The pumpkin oats without toppings: 235 calories
I have also done these with a mashed banana instead of pumpkin. Just add the well-mashed banana to the boiling water. No sugar necessary with this one, as the banana gets absorbed into the oats and sweetens them.
Calories: Banana oats without toppings: 260 with a small (6-7 inch) banana.