YOUR SOLIN GENERATED RECIPE
Pumpkin Spice Egg White Oatmeal
Creamy rolled oats simmered with pumpkin puree and whisked egg whites for a fluffy, protein-packed bowl that tastes like a warm slice of autumn pie.
INGREDIENTS
0.5 cup rolled oats
1 cup water
0.5 cup pumpkin puree
1 cup liquid egg whites
0.5 cup low-fat cottage cheese
1 tsp pumpkin pie spice
0.5 tsp pure vanilla extract
1 tbsp maple syrup
0.25 cup fresh blueberries
1 tbsp raw pumpkin seeds
0.13 tsp sea salt
PREPARATION
In a small saucepan, combine the rolled oats, water, and sea salt over medium heat.
Stir in the pumpkin puree and pumpkin pie spice, bringing the mixture to a gentle simmer.
Once the oats have absorbed most of the liquid, slowly whisk in the egg whites while stirring constantly to prevent the eggs from scrambling.
Continue to cook for 2-3 minutes until the volume has doubled and the texture is thick and creamy.
Remove from heat and fold in the vanilla extract and cottage cheese for an extra boost of protein and creaminess.
Transfer the oatmeal to a bowl and top with maple syrup, fresh blueberries, and raw pumpkin seeds before serving hot.