NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 scoop collagen peptides

0.5 cup fresh raspberries

1 tbsp sliced almonds

1 tbsp ground flaxseeds

0.5 tsp vanilla extract

0.25 tsp ground cinnamon

0.13 tsp sea salt

1 cup water

PREPARATION

• 1

  In a small dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant, then set aside.

• 2

  Bring the water and sea salt to a boil in a small saucepan, then stir in the rolled oats and reduce heat to a simmer.

• 3

  Cook the oats for 5 minutes, stirring occasionally, until most of the liquid has been absorbed.

• 4

  Slowly whisk in the liquid egg whites and collagen peptides, stirring constantly for 2 minutes to create a fluffy, creamy consistency without scrambling the eggs.

• 5

  Remove the pan from the heat and stir in the vanilla extract, ground cinnamon, and ground flaxseeds.

• 6

  Transfer the oatmeal to a bowl and top with a dollop of non-fat Greek yogurt, the fresh raspberries, and the toasted almonds.